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. Ideal for busy weeknights when you crave something fresh and satisfying without much fuss.
The first time I made this lemon herb salmon sheet pan, my family was amazed at how flavorful and light it tasted. It quickly became a favorite for our weekly dinner rotation, especially on bustling evenings.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided
- 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: 1 teaspoon, divided
- Black pepper: ½ teaspoon, divided
- 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 the sheet 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.
- Marinate the 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.
- Arrange salmon and bake:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable. Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Optional crisp finish:
- Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save This dish brings everyone together around the table, especially on nights when life feels too busy for complicated meals. The kids love the bright flavors and cheerful colors, and it has made midweek dinners extra special.
Make It Your Own
Swap potatoes for sweet potatoes, or add zucchini and carrots for extra veggie goodness. Try experimenting with herbs like basil or tarragon for a fresh twist.
Serving Suggestions
Pair this salmon sheet pan dinner with a chilled Sauvignon Blanc or Pinot Grigio for a perfect match. A simple side salad or steamed rice also complements the flavors beautifully.
Nutrition Info
Each serving is approximately 410 calories, with 18 g total fat, 28 g carbohydrates, and 32 g protein. This meal is filling yet light for a balanced dinner.
Save This lemon herb salmon sheet pan is as delicious as it is easy to make and clean up. Enjoy the bright flavors and healthy ingredients in every bite.
Recipe FAQ
- → How do I ensure the salmon stays moist?
Marinate the salmon with lemon juice, olive oil, and herbs before baking to lock in moisture and enhance flavor.
- → Can I use other vegetables with this dish?
Yes, vegetables like zucchini or asparagus make great alternatives or additions to the sheet pan.
- → What is the best way to get crispy potatoes?
Roasting halved baby potatoes with olive oil and salt at a high temperature helps develop a crispy exterior.
- → Is it necessary to broil at the end?
Broiling for a couple of minutes adds a nice crisp finish to both salmon and potatoes but is optional.
- → Which herbs can I substitute in this dish?
Basil or tarragon can be used instead of dill for a different herbal note without sacrificing freshness.