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.
I first made this for my family on a busy weeknight when we craved something nourishing and flavorful with little fuss. Everyone loved how the citrus and herbs made the meal feel fresh and light.
Ingredients
- Salmon fillets: 4 pieces, about 150 g each, skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade and 2 tablespoons for vegetables
- Fresh lemon juice: 2 tablespoons for marinade
- 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
- 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 garnish
Instructions
- Prep Oven & Potatoes:
- Preheat oven to 220°C (425°F). Line sheet pan with parchment paper or lightly oil it. Toss halved potatoes in 1 tablespoon olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper. Spread evenly and roast for 15 minutes.
- Make Marinade:
- Mix olive oil, lemon juice, zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl. Pat salmon dry and coat in marinade.
- Add Veggies:
- After 15 minutes, add onion, bell pepper, and green beans to pan. Drizzle with remaining oil, salt, pepper; toss to combine.
- Arrange Salmon:
- Nestle marinated salmon among veggies, skin-side down if applicable.
- Bake:
- Return to oven and bake 12–15 minutes, until salmon is just cooked and vegetables are tender.
- Crisp Finish:
- Optional: Broil for 2 minutes for extra crispness.
- Serve:
- Serve hot with lemon wedges and fresh herbs.
Pin This has become a favorite weeknight dinner in our household. My kids especially like helping arrange veggies and salmon on the pan before roasting.
Serving Suggestions
Enjoy this dish alongside a simple green salad or steamed rice for a heartier meal. A chilled Sauvignon Blanc pairs beautifully as well.
Ingredient Variations
Swap potatoes for sweet potatoes or add zucchini for variety. Fresh basil or tarragon can be used in place of dill for a different herb flavor.
Nutrition & Allergens
Each serving has about 410 calories, with 18 g fat, 28 g carbohydrates, and 32 g protein. Contains fish. Always check packaged ingredients to ensure gluten and dairy-free if needed.
Pin This lemon herb salmon sheet pan is a lifesaver for quick, delicious dinners. Leftovers taste great cold or warmed up for lunch next day.
Recipe Q&A
- → Can I use other vegetables instead of potatoes?
Yes! Sweet potatoes, zucchini, or carrots can be swapped in for variety or personal taste.
- → How do I know when salmon is cooked?
Salmon should be opaque and flake easily with a fork. Baking for 12–15 minutes generally achieves this.
- → Is this suitable for gluten-free or dairy-free diets?
Yes, all ingredients are naturally gluten- and dairy-free. Always check labels on packaged items.
- → What herbs work well besides dill?
Basil, tarragon, or chives offer great flavor alternatives. Use fresh for best results.
- → Can I prepare this ahead of time?
You can marinate the salmon and chop vegetables in advance, then bake just before serving.
- → What wine pairs best?
A chilled Sauvignon Blanc or Pinot Grigio complements the fresh, citrusy flavors of this dish.