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 tried this sheet pan salmon dinner as a way to bring more color and variety to weeknight meals. The combination of lemon and herbs made the salmon incredibly tasty, and roasting everything together saved time in the kitchen.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, plus 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, plus more for vegetables
- Black pepper: ¼ teaspoon, plus more 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 fresh herbs: Optional, for garnish
Instructions
- Prepare sheet pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast potatoes:
- In a bowl, 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:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- After potatoes roast 15 minutes, add red onion, bell pepper, and green beans to sheet 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.
- Bake:
- Return pan to oven and bake for 12–15 minutes, until salmon cooked through and veggies are tender.
- Broil (optional):
- Broil for 2 minutes to crisp salmon and potatoes if desired.
- Serve:
- Serve warm with lemon wedges and extra herbs if desired.
Save This meal has quickly become a favorite in my family for its bright flavor and comforting, roasted goodness. Even picky eaters love customizing their own plate with veggies and extra lemon.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional).
Allergen Information
Contains fish (salmon). Always check labels on all packaged ingredients for possible traces of gluten or dairy if strict dietary needs apply.
Nutritional Information
Calories: ~410. Total Fat: 18 g. Carbohydrates: 28 g. Protein: 32 g per serving.
Save Enjoy each bite of this salmon sheet pan dinner: vibrant, flavorful, and packed with nourishing veggies. Let it be your go-to easy meal for busy nights.
Recipe FAQs
- → What is the best way to ensure salmon stays moist?
Marinating the salmon in olive oil, lemon juice, and herbs before baking helps retain moisture and infuses flavor throughout the fish.
- → Can I substitute the baby potatoes with other vegetables?
Yes, swapping baby potatoes for sweet potatoes or adding zucchini works well and adds variety to the dish.
- → How can I achieve a crispier finish on the salmon and potatoes?
Broiling the dish for 2 minutes at the end of baking crisps the salmon skin and caramelizes the potatoes for added texture.
- → Which herbs complement the lemon and salmon flavors?
Fresh parsley, dill, and thyme contribute bright, aromatic notes that enhance the citrus and fish without overpowering them.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio complements the citrus and herb flavors, balancing the richness of the salmon.