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 lemon herb salmon & potato sheet pan for a busy weeknight after craving something both nutritious and satisfying. The zesty marinade and vibrant veggies turned out to be a major hit.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, extra for vegetables
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- 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: ½ teaspoon for marinade, ½ teaspoon for vegetables
- 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 serving
- Extra chopped herbs: optional, for garnish
Instructions
- Prepare the pan:
- Preheat oven to 220°C (425°F). Line 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 in a bowl. Spread on sheet pan and roast for 15 minutes.
- Make salmon marinade:
- Mix olive oil, lemon juice, zest, garlic, parsley, dill, thyme, salt, and pepper. Pat salmon fillets dry and coat thoroughly.
- Add vegetables:
- After 15 minutes, add red onion, bell pepper, and green beans to pan. Drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Arrange salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven. Bake 12–15 minutes, until salmon is just cooked through and vegetables tender.
- Optional broil:
- Broil for 2 minutes for crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs.
Save This dish quickly became a family favorite, especially when we all gather around the table during spring for a fresh, colorful meal.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper make preparation and cleanup easy.
Allergen Information
This recipe contains fish (salmon). For strict dietary needs, always double-check packaged items for any hidden gluten or dairy.
Nutritional Information
Each serving provides about 410 calories, 18 g total fat, 28 g carbs, and 32 g protein to keep your weeknight dinner nourishing and balanced.
Save This lemon herb salmon sheet pan recipe is a flavorful solution for busy evenings. Enjoy every bite and feel free to customize the veggies to your family's tastes!
Common Questions
- → How do I prevent salmon from drying out?
Coating salmon with a lemon herb marinade and careful roasting temperature helps retain moisture and tenderness.
- → Can I substitute vegetables in this dish?
Yes, zucchinis or sweet potatoes work well and add variety while maintaining balance with the salmon.
- → What is the ideal oven temperature for roasting?
Preheating to 220°C (425°F) ensures even roasting, crisping potatoes and cooking salmon perfectly.
- → How can I add extra crunch to this meal?
Sprinkling toasted pine nuts on top before serving adds a delightful crunch and nutty flavor.
- → Is this dish suitable for gluten-free diets?
Yes, it naturally fits gluten-free needs when using fresh ingredients and avoiding processed additives.