Sheet Pan Salmon Dinner

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian


This Sheet Pan Salmon Dinner is inspired by Italian panzanella. Roasted salmon and tomatoes paired with crunchy chunks of bread, fresh cucumber, and fragrant basil creates a delicious all-in-one meal.


  • 4 slices whole-grain bread, cut into 1-inch cubes
  • 6 Tbsp. olive oil, divided
  • 2 pints grape or cherry tomatoes, cut in half
  • 1/4 cup quartered Kalamata olives
  • 1/4 cup chopped parsley
  • 1 Tbsp. red-wine vinegar
  • 1 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 2 cloves garlic, minced
  • 1 lb. skinless center-cut salmon fillets, cut into 2-inch pieces
  • 1 medium English cucumber, seeded, quartered, and cut into 1/2-inch slices
  • 1/2 cup fresh basil, cut into thin strips


  1. Preheat the oven to 425˚F.
  2. In a large mixing bowl, toss the bread chunks with 2 tablespoons olive oil.
  3. Transfer to a rimmed baking sheet and roast until the bread is lightly toasted, about 4 – 5 minutes.
  4. While the bread is toasting, in the same large mixing bowl, toss the tomatoes, olives, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper with 2 tablespoons olive oil and the vinegar.
  5. Arrange the tomato mixture over and around the bread. Roast until the tomatoes start to soften, about 10 – 12 minutes.
  6. Meanwhile, in the same large mixing bowl, toss the salmon chunks with the remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  7. Nestle the salmon among the tomatoes and bread and roast until the salmon is just cooked through, about 5 – 6 minutes.
  8. Remove from oven, transfer to a salad bowl, and gently stir in the cucumber and basil.