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.
Sheet pan dinners changed our weeknights. The first time I made this lemon herb salmon, it felt so doable even after a busy day. The whole house smelled incredible while it roasted.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, 2 tablespoons for vegetables
- Fresh lemon juice: 2 tablespoons
- 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, for garnish
Instructions
- Prep Oven & 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 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 sheet pan from oven. Add red onion, bell pepper, and green beans to the pan. Drizzle with remaining olive oil, salt, and pepper; toss to combine.
- Add Salmon:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
- Crisp Option:
- 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 We love to gather around the table with this colorful meal. Even picky eaters go for the crispy potatoes and bright lemons.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Nutritional Information
Per serving: ~410 calories, 18 g total fat, 28 g carbohydrates, 32 g protein
Flavor Variations
Swap potatoes for sweet potatoes, add zucchini, use basil or tarragon instead of dill, or add toasted pine nuts for crunch.
Save This lemon herb salmon sheet pan will bring a burst of flavor to any weeknight. Enjoy with your favorite white wine and good company.
Kitchen Guide
- → How long should I roast the potatoes before adding salmon?
Roast the halved baby potatoes for 15 minutes first to ensure they become crispy and start cooking through before adding the salmon.
- → Can I use other herbs instead of dill and parsley?
Yes, swapping dill and parsley for basil or tarragon creates a different but equally delicious flavor profile.
- → What type of pan is best for this preparation?
A large sheet pan lined with parchment paper or lightly oiled works best to allow even roasting and easy cleanup.
- → Is it necessary to broil the salmon after baking?
Broiling for 2 minutes is optional, but it adds a crispy finish to the salmon and potatoes if desired.
- → Can I substitute baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini can be used as alternatives for variety and texture.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the bright lemon and herb flavors nicely.