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.
This sheet pan salmon recipe became my weeknight go-to after discovering how perfectly the potatoes crisp up while the salmon stays juicy and flavorful. The burst of lemon and fresh herbs always gets rave reviews at our table.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for fish marinade, plus 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 fish, plus ½ teaspoon for vegetables
- Freshly ground black pepper: ¼ teaspoon for fish, 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 garnish
- Extra chopped fresh herbs: for garnish (optional)
Instructions
- Prep Oven and 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 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 bowl. Pat salmon fillets dry and coat them with marinade.
- Add Vegetables:
- After potatoes roast, remove pan from oven. Add red onion, bell pepper, and green beans; drizzle with olive oil, remaining salt and pepper. Toss to combine.
- Combine Salmon and Veggies:
- Nestle marinated salmon fillets among vegetables, skin-side down if desired.
- Final Oven Bake:
- Return pan to oven and bake for 12–15 minutes until salmon is cooked and vegetables are tender.
- Optional Broil:
- Broil for 2 minutes if you want a crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save Sheet pan dinners like this one quickly became family favorites at our house, especially on busy nights when everyone wants something nourishing and colorful without fuss.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional).
Allergen Information
Contains fish. Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Nutritional Information
Per serving: Approximately 410 calories, 18 g fat, 28 g carbohydrates, 32 g protein.
Save This easy salmon sheet pan meal brings both nutrition and brightness to the table every time. Enjoy fresh, simple flavors with minimal effort!
Kitchen Q&A
- → How do I prevent the salmon from drying out?
Pat the salmon fillets dry before coating with marinade and avoid overbaking by checking they just flake easily with a fork.
- → Can I use other vegetables in this dish?
Yes, zucchini, asparagus, or sweet potatoes can be swapped or added for variety and different textures.
- → What is the best way to get crispy potatoes?
Roast the halved baby potatoes with olive oil and seasoning at a high temperature and avoid overcrowding the pan for even crisping.
- → Are fresh herbs necessary or can dried be used?
Fresh herbs provide the brightest flavor, but dried herbs can be used in smaller amounts when fresh are unavailable.
- → Can this dish be prepared in advance?
The components can be prepped ahead, but it’s best to roast salmon and vegetables just before serving for optimal texture and flavor.