Pin A vibrant, healthy sheet pan meal featuring tender salmon fillets, crispy roasted potatoes, and fresh seasonal vegetables, all infused with zesty lemon and aromatic herbs.
Sheet pan salmon quickly became a family favorite on busy weeknights. The aroma of fresh herbs and lemon always draws everyone to the kitchen and the minimal prep means less mess after dinner.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided for marinade and veggies
- Fresh lemon juice: 2 tablespoons, for marinade
- Lemon zest: 1 teaspoon, enhances citrus flavor
- Garlic: 2 cloves, minced
- Fresh parsley: 1 tablespoon, chopped
- Fresh dill: 1 tablespoon, chopped (or 1 teaspoon dried)
- Fresh thyme leaves: 1 teaspoon (or ½ teaspoon dried)
- Salt: 1 teaspoon, divided
- Black pepper: ½ teaspoon, divided
- Baby potatoes: 500 g, halved
- Red onion: 1, cut into wedges
- Red bell pepper: 1, sliced
- Green beans: 200 g, trimmed
- Lemon wedges: for serving
- Extra chopped fresh herbs: optional, for garnish
Instructions
- Preheat & Prepare Pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast Potatoes:
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
- Make Marinade & Prep Salmon:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl. Pat salmon fillets dry and coat with marinade.
- Add Vegetables:
- After potatoes roast for 15 minutes, add red onion, bell pepper, and green beans to pan. Drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Add Salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if using skin-on fillets.
- Bake:
- Bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Broil (Optional):
- Broil for 2 minutes for a crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin My kids love helping arrange the vegetables and salmon fillets before roasting. Everyone gathers around the table ready for seconds on these delicious potatoes!
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional) are all you need.
Allergen Information
Contains fish (salmon). Check all packaged ingredients if you have strict gluten or dairy dietary needs.
Nutritional Information
Each serving provides approximately 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein.
Pin This sheet pan salmon is a bright, wholesome dinner that comes together fast. Enjoy with a glass of chilled white wine for a perfect weeknight meal.
Recipe Q&A
- → How do I prevent salmon from drying out in the oven?
Marinate the salmon with olive oil and lemon juice, then bake at a high temperature for a short time. This seals in moisture and keeps it tender.
- → Can I substitute the baby potatoes with another vegetable?
Yes, sweet potatoes or zucchini work well and add a different flavor and texture to the dish.
- → What herbs enhance the lemon flavor best in this dish?
Fresh parsley, dill, and thyme complement lemon zest and juice, creating a bright herbal aroma.
- → Is broiling necessary for this meal?
Broiling for a couple of minutes adds a crispy finish to the salmon and potatoes but can be skipped if preferred.
- → Which wines pair well with lemon and herb salmon?
A chilled Sauvignon Blanc or Pinot Grigio complements the fresh citrus and herb notes beautifully.