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 salmon & potato sheet pan dinner on a busy weeknight when I wanted something wholesome without hours spent at the stove. It became a fast favorite that I now turn to whenever I crave both convenience and a meal that bursts with flavor.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons (plus 2 tablespoons 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 ½ teaspoon for vegetables)
- Freshly ground black pepper: ¼ teaspoon (plus 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 fresh herbs (optional): For garnish
Instructions
- Preheat:
- 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.
- Prepare marinade:
- 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:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Broil (optional):
- Optional: 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 sheet pan meal made a recent family dinner special with everyone gathering around for seconds. It's great for sharing and even better when enjoyed together on a sunny evening.
Choosing the Best Salmon
Opt for fresh, sustainably sourced salmon fillets for the best flavor. Both skin-on and skinless work, but skin-on tends to keep the fish moist during roasting.
Perfect Sheet Pan Roasting
Give vegetables enough space to avoid steaming – use a large pan and don't overcrowd. Roasting at high heat ensures crispy potatoes and perfectly cooked fish.
Serving Suggestions
Pair this dish with a crisp white wine like Sauvignon Blanc. If you like extra crunch, add a handful of toasted pine nuts before serving.
Save Enjoy how easy and adaptable this sheet pan recipe is – perfect for busy weeks or for sharing with friends and family.
Kitchen Guide
- → How do I ensure the salmon stays moist?
Marinate the salmon with olive oil, lemon juice, and herbs before baking. Avoid overcooking by baking until just cooked through, about 12-15 minutes.
- → Can I substitute the potatoes?
Yes, sweet potatoes or zucchini can be used for a different flavor and texture while maintaining the dish's balance.
- → What herbs work best for this dish?
Fresh parsley, dill, thyme, and lemon zest create bright, aromatic flavors; basil or tarragon are great alternatives.
- → Is it necessary to broil at the end?
Broiling for 2 minutes gives a crispier finish to the salmon and potatoes but is optional based on preference.
- → What side pairings complement this dish?
A chilled Sauvignon Blanc or Pinot Grigio pairs well, enhancing the lemon and herb flavors.