Save to Pinterest 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.
The first time I made this lemon herb salmon sheet pan dinner, I was amazed at how flavorful and effortless the process was. The combination of zesty marinades and fresh vegetables made it an instant favorite in my weekly menu.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons (plus extra 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 (plus extra for vegetables)
- Freshly ground black pepper: ¼ teaspoon (plus extra 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 garnish
Instructions
- Preheat Oven:
- 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.
- Add 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.
- Optional Broil:
- 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 to Pinterest This dish quickly became a favorite at our family gatherings. I love how everyone can dig into the sheet pan together, and there is no fuss over cleanup.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper
Allergen Information
Contains fish (salmon). Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Nutritional Information
Calories per serving: ~410. Total Fat: 18 g. Carbohydrates: 28 g. Protein: 32 g.
Save to Pinterest Serve straight from the oven for best flavor, and garnish generously with fresh lemon and herbs. Enjoy your easy, vibrant main dish.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby potatoes are ideal due to their size and texture, roasting evenly to a crispy outside and tender inside.
- → Can other herbs be used instead of dill?
Yes, fresh basil or tarragon make great substitutes and provide a different but complementary flavor profile.
- → How can I ensure the salmon stays moist?
Marinating the salmon in lemon juice, olive oil, and herbs keeps it flavorful and moist while roasting gently on the sheet pan.
- → Is broiling necessary for this dish?
Broiling is optional but adds a desirable crispness to the salmon skin and potato edges for enhanced texture.
- → What sides pair well with this meal?
This dish is complete on its own but pairs well with a fresh green salad or crusty bread for a fuller meal.