Save 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.
I first made this sheet pan salmon on a busy weeknight and everyone loved the combination of crispy potatoes, juicy salmon, and colorful vegetables. Using fresh lemon juice and herbs made the flavors pop and kept things tasting light and wholesome.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, 2 tablespoons for vegetables
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- Garlic cloves: 2, 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: ½ teaspoon for marinade, ½ teaspoon for vegetables
- Freshly ground black pepper: ¼ teaspoon for marinade, ¼ teaspoon for vegetables
- Baby potatoes: 500 g, halved
- Red onion: 1, cut into wedges
- Red bell pepper: 1, sliced
- Green beans: 200 g, trimmed
- Lemon wedges: For garnish
- Extra chopped fresh herbs: Optional, for garnish
Instructions
- Preheat & Prepare Pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast Potatoes:
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- Make Marinade & Prep Salmon:
- While potatoes roast, mix together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat them with the marinade.
- Add Vegetables:
- After 15 minutes, remove the sheet pan from the oven. Add the red onion, bell pepper, and green beans to the pan. Drizzle with remaining olive oil, salt, and pepper; toss to combine.
- Add Salmon:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Finish & Serve:
- Optional: Broil for 2 minutes for a crispier finish on the salmon and potatoes. Serve immediately with lemon wedges and extra herbs if desired.
Save This recipe quickly became a family favorite for weeknight dinners. Everyone loves how customizable it is – sometimes we switch out the veggies depending on what's in season.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional).
Nutritional Information
Calories per serving: ~410. Protein: 32 g. Carbohydrates: 28 g. Total fat: 18 g.
Serving Suggestions
Pair with a chilled Sauvignon Blanc or Pinot Grigio. Sprinkle with toasted pine nuts before serving for a delicious crunch.
Save This sheet pan lemon herb salmon is perfect for busy nights and makes leftovers that taste great the next day.
Recipe FAQ
- → Which herbs work best for this dish?
Classic choices include parsley, dill, and thyme. Basil or tarragon provide tasty alternatives for different flavor notes.
- → Can I substitute vegetables?
Yes, try swapping potatoes for sweet potatoes or add zucchini for extra color and nutrition. Mix and match to suit tastes.
- → Should salmon be skin-on or off?
Either works! Skin-on keeps fish moist and adds texture, while skin-off is best if you prefer easy serving and eating.
- → What’s the best wine pairing?
Chilled Sauvignon Blanc or Pinot Grigio complement the lemony, herby notes and balance the richness of the salmon.
- → How do I ensure crispy potatoes?
Roast the potatoes alone first before adding vegetables and salmon, and broil briefly at the end for extra crispiness.
- → Is this suitable for gluten-free and dairy-free diets?
Yes, use fresh ingredients and check labels on packaged items to keep the dish gluten-free and dairy-free as needed.