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 recipe on a busy weeknight and loved how effortlessly it came together. The oven does most of the work, letting me enjoy a delicious homemade dinner without fuss.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, 2 tablespoons for vegetables
- Lemon juice: 2 tablespoons, freshly squeezed
- 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 0.5 teaspoon dried)
- Salt: 0.5 teaspoon for marinade, 0.5 teaspoon for vegetables
- Black pepper: 0.25 teaspoon for marinade, 0.25 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: To garnish
- Extra chopped fresh herbs: Optional, for serving
Instructions
- Prepare the sheet pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast potatoes:
- Toss the halved potatoes with 1 tablespoon olive oil, 0.25 teaspoon salt, and 0.125 teaspoon pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- Prepare marinade:
- Mix remaining olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat with the marinade.
- Add vegetables:
- After 15 minutes, remove sheet pan from oven and add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper then toss to combine.
- Arrange salmon:
- Nestle marinated salmon fillets among the vegetables, skin-side down if desired.
- Bake:
- Return pan to oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
- Broil (optional):
- Broil 2 minutes for crispier salmon and potatoes if desired.
- Serve:
- Serve immediately with lemon wedges and extra chopped fresh herbs.
Save When my family tried this meal, everyone loved customizing their servings with extra lemon and herbs. It was a hit with kids and adults alike.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional) make prep and cleanup easy for this recipe.
Allergen Information
Contains fish. If you need gluten-free or dairy-free assurance, confirm each packaged ingredient meets your needs.
Nutritional Information
Calories: about 410 per serving. Total Fat: 18 g. Carbohydrates: 28 g. Protein: 32 g.
Save This lemon herb salmon sheet pan is perfect any night you want a healthy, flavorful meal with little fuss. Enjoy the easy cleanup and vibrant taste.
Recipe FAQ
- → What type of potatoes work best for this dish?
Baby potatoes are ideal since they roast evenly and develop a crispy exterior while staying tender inside.
- → Can I use frozen green beans instead of fresh?
Fresh green beans are preferred for texture, but frozen beans can be added toward the end of cooking to avoid over-softening.
- → How do the herbs affect the flavor profile?
Fresh parsley, dill, and thyme add aromatic, bright notes that complement the citrus and enhance the salmon's natural flavors.
- → Is it necessary to broil the salmon and potatoes at the end?
Broiling is optional but adds a desirable crispness to the skin and potatoes for added texture.
- → What is a good wine pairing with this dish?
Light, crisp whites such as Sauvignon Blanc or Pinot Grigio complement the citrus and herbs well without overpowering the salmon.