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 brought this sheet pan dinner to our busy family table on a rainy evening, when everyone wanted something light but satisfying. It was a hit with no leftovers.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade plus 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 fish, ½ teaspoon for vegetables
- Black pepper: ¼ teaspoon for fish, 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 & extra chopped fresh herbs: for garnish (optional)
Instructions
- Prepare sheet pan:
- Preheat oven to 220°C (425°F). Line large sheet pan with parchment paper or lightly oil it.
- Roast potatoes:
- In mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly and roast for 15 minutes.
- Make marinade & coat salmon:
- In small bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- Remove sheet pan after potatoes roast. Add red onion, bell pepper, green beans; drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Add salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Optional broil:
- Broil 2 minutes for crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save This recipe makes for a fun dinner with my kids helping line up the veggies on the pan, and everyone squeezing extra lemon wedges at the end.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish. Check ingredients for gluten or dairy if necessary.
Nutritional Information
Approximately 410 calories per serving, 18 g total fat, 28 g carbohydrates, and 32 g protein.
Save Finish with a generous squeeze of lemon juice and a sprinkle of fresh herbs for one last burst of flavor. Tastes amazing served straight from the pan.
Recipe FAQ
- → Can I use other fish instead of salmon?
Yes, you can substitute salmon with trout, cod, or another firm fish. Adjust cooking time as needed for thickness.
- → How do I ensure potatoes get crispy?
Roast potatoes first for 15 minutes alone before adding other ingredients. Optionally, broil for a couple minutes at the end.
- → Can I add extra vegetables?
Absolutely. Try zucchini, asparagus, or sweet potato for variety. Just cut them to similar sizes for even cooking.
- → What herbs pair well with salmon?
Dill, parsley, thyme, basil, or tarragon work nicely. Fresh herbs bring vibrant flavor and aroma to the dish.
- → Is this suitable for special diets?
It is naturally gluten-free and dairy-free. Check all packaged seasonings and sides to confirm for strict dietary needs.
- → How can I prepare this ahead?
Chop vegetables and mix marinade in advance. Store covered; assemble just before roasting for best texture and flavor.