Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?

One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.

What is your favorite fish?

On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.

CHECK OUT MORE FISH RECIPES

I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.

I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!

Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.

The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.

However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.

If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

SITKA SALMON SHARES IS:

Wild: Wild-caught from the pristine waters of Southeast Alaska.

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: 4 Servings

Salmon and Vegetables Sheet Pan Dinner

Print

Easy, Delicious and a perfect family dinner.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
• Kosher Salt a good pinch or two, rub on the salmon
• 1-2 teaspoon ground black Pepper
• Lemon slices from 1 lemon
• 1 teasoon dried Oregano
• 5 tablespooms of Garlic-Herb Butter (if available)

Vegetables

• 1 pound New Potatoes, I used red
• 1/2 pound Green Beans
• 1/2 pound Baby Carrots
• 1 pound Broccoli, I used frozen florets 
• Olive Oil
• Salt and Black Pepper, to taste
• 4-5 Garlic cloves
• 1 teaspoon dried Parsley
• 1 teaspoon dried Oregano

Instructions

1. Preheat over to 375F

SALMON:

1. Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
2. Place Salmon to bake at the same time you will bake vegetables.
3. Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.

SHEET PAN VEGETABLES:

1. Wash Potatoes and either cut them in half or the quarters.
2. Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
3. Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
4. If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).

Notes

You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless

You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.

If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions, the recipe, and images are my own. For more inspiration during #FrozenFoodMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #MFFM2025

There’s something so satisfying about a meal that’s both flavor-packed and effortless, and this Spicy Southwest Chicken & Air-Fried Veggie Bowl is exactly that! 

It’s loaded with bold, smoky flavors, tender, juicy chicken, and perfectly air-fried veggies that bring the dish to life with their natural sweetness and crisp texture.

One of my favorite shortcuts for this recipe? Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers. 

These veggies are already prepped, seasoned just right, and ready to cook, making them a total game-changer for busy weeknights.

In just 10 minutes or so, they crisp up beautifully in the air fryer, giving you that delicious, roasted flavor without the extra effort.

Plus, I love that Pictsweet Farms keeps things simple—just real, high-quality vegetables that taste fresh every time.

I’ve been using their products for a while now and loved the convenience and, of course, the taste.

Dinner Recipe you might like

I paired Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with spiced chicken bites and a drizzle of creamy southwest sauce, as well as corn, black beans, and avocado, along with pico de gallo.

This bowl is a scrumptious, satisfying meal that comes together in under 30 minutes. Whether you’re meal-prepping for the week or need a quick, wholesome dinner, this dish is a must-try!

RECIPE YOU MIGHT LIKE:

Shrimp Rice Bowl

Taco Salad Bowl

Hey, if you decide to make this my comforting Chicken and Veg Bowl, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I am also creating a list on Amazon for cooking essentials, so stay tuned.

Yield: 4 Servings

Spicy Southwest Chicken & Air-Fried Veggie Bowl

Print

This flavorful Southwest-inspired bowl— It’s a delicious, satisfying meal that’s easy to prepare!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 3 minutes

Total Time 3 minutes

Ingredients

Chicken:

• 4 boneless, skinless chicken breasts (about 600g total)
• 2 tbsp (30ml) olive oil + for coating a pan
• 2 tsp (4g) smoked paprika
• 2 tsp (4g) chili powder
• 1 tsp (2g) garlic powder
• 1 tsp (2g) cumin
• 1 tsp (6g) salt
• ½ tsp (1g) black pepper
• ½ tsp (1g) cayenne (optional, for extra spice)
• Juice of 1 lime

Vegetables:

• 1 bag (397g) Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with Salt & Cracked Pepper

Southwest Sauce:

• ½ cup (120g) Greek yogurt or sour cream
• 2 tbsp (30g) mayonnaise
• 2 tsp (10ml) lime juice
• 1 tsp (2g) smoked paprika
• 1 tsp (2g) chili powder
• ½ tsp (2.5ml) hot sauce (optional)
• Salt to taste

Toppings (Optional):

• 1 avocado, sliced
• 1 cup (160g) cooked corn
• 1 cup (160g) black beans
• ½ cup (120g) salsa or pico de gallo
• ¼ cup (5g) chopped cilantro
• Extra lime wedges for serving

Instructions

Prepare the Chicken:

1. Cut the chicken breast into bite-sized pieces.
   In a bowl, mix olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, and cayenne.
2. Coat the chicken evenly with the spice mixture, then drizzle with lime juice. This could be done a night before and marinated overnight covered in the fridge for even better flavor.
3. Heat a skillet over medium-high heat with a drizzle of olive oil and cook the chicken for about 10 to 12 minutes, or until fully cooked (internal temperature should reach 74°C / 165°F).

Air-Fry the Veggies:

1. Preheat the air fryer to 400°F (200°C).
2. Place the frozen Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with Salt & Cracked Pepper in a single layer in the air fryer.
3. Cook for 10 to 15 minutes, depending on your air fryer, shaking the basket halfway through, until they are browned and crispy.

Make the Southwest Sauce:

1. In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, smoked paprika, chili powder, and hot sauce.
2. Add salt to taste and mix until smooth.

Assemble the Bowls:

1. Divide the air-fried veggies evenly among four bowls.
2. Top with the sliced chicken.
   Add optional toppings like avocado, corn, black beans, shredded cheese, and salsa.
3. Drizzle with Southwest sauce and sprinkle with fresh cilantro.
4. Serve with lime wedges on the side.
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 632Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 105mgSodium: 806mgCarbohydrates: 68gFiber: 11gSugar: 28gProtein: 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored.

Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned how versatile and satisfying they can be, and I’ve made it my mission to reinvent them in ways that feel fresh and exciting.

Lately, I’ve been trying to cut back on carbs again. I spent years doing keto, low-carb, and gluten-free, but 2024 was a more relaxed year for me.

I reintroduced more carbs into my meals, and you know what? They didn’t sit well with me—but potatoes never bothered me so i am going to eat them occasionally.

Gluten still doesn’t agree with me, so this year, I’m focusing on cutting it out again. You’ll see that shift reflected here on my blog.

I’ll still share comforting, indulgent recipes, but with a renewed focus on balance, simplicity, and a little twist to keep things fun.

This brings me to these Cajun Air-Fried Chicken Stuffed Baked Potatoes. They’re everything I love in a meal: hearty, gluten-free, protein-packed, and oh-so-satisfying.

Yes, they have carbs, but potatoes are a staple in my kitchen because they’ve never made me feel anything but happy and nourished. I make them at least once a week!

This recipe is straightforward and budget-friendly. All you need are some potatoes, butter, salt, pepper, grilled chicken (store-bought or homemade), your favorite Cajun seasonings, and maybe some Pico de Gallo for a bright, fresh kick.

Well, I couldn’t recommend Pico De Gallo enough, so try serving a heaping tablespoon over these potatoes. Also, a good guacamole would be amazing with it!

These stuffed potatoes are perfect for a casual dinner or even as party food—especially with the Super Bowl coming up. I can guarantee they’ll be a hit with your family and friends just like they are with mine.

Recipes you will love:

• Chicken and Bacon Tortilla Pinwheels

• Beef Chili Baked Potatoes

• Pepperoni and Burrata Pizza with Pesto

• Build Your Own Burger Board

If you try Cajun Air-Fried Chicken Stuffed Baked Potatoes, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Happy Cooking!

Sandra

Yield: 4 Servings (1 Potato per serving)

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Print

These are great for meal prep! Assemble the potatoes in advance and refrigerate. When ready to serve, bake or air fry them to heat through and melt the cheese.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 large russet potatoes (approx. 800g total)
• 2 tbsp (30ml) olive oil
• Salt and black pepper, to taste
• 1 large chicken breast (approx. 200g)
• 2-3 tsp (4g-6g) Cajun seasoning, adjust to taste
• 1 cup (120g) shredded cheddar cheese, more if you like
• 4 tbsp (60g) unsalted butter

Optional:

• Pico de Gallo, for garnish
• Chopped parsley or green onion, for garnish

Pico de Gallo

• 4 medium Roma tomatoes (approx. 300g), diced
• 1 small red onion (approx. 75g), finely diced
• 1–2 jalapeños, finely diced (adjust based on spice preference)
• 1/4 cup (15g) fresh cilantro, finely chopped (or parsley)
• Juice of 1 lime (approx. 2 tbsp or 30ml)
• 1/4 tsp salt (adjust to taste)

Instructions

Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Poke several holes in each potato with a fork.
• Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender and easily pierced with a fork.
• Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
• Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
• Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

• Let the baked potatoes cool slightly before handling. Choose one of the methods below:

— Method 1 (Creamy & Stuffed):

• Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
• To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
• Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

• Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
• Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

• Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
• Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

• Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

• Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
• Serve hot and enjoy!

Pico De Gallo-

1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.
   

Notes

Storage:
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the tomatoes will release some liquid over time.

Uses:
Pico de Gallo is perfect as a topping for tacos, baked potatoes, grilled meats, or simply served with tortilla chips!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 571Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 63mgSodium: 737mgCarbohydrates: 73gFiber: 10gSugar: 8gProtein: 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest