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 recipe quickly became a favorite weeknight dinner at our house. I love how everything cooks together at once (no extra pots)—and the bright lemony flavors always get rave reviews!
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off
- 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 fish, ½ teaspoon for vegetables
- Black pepper: ¼ teaspoon for fish, 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 sheet pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or oil lightly.
- Roast potatoes:
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on sheet pan. Roast for 15 minutes.
- Marinate salmon:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- After 15 minutes, remove pan. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper and toss.
- Arrange salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if preferred.
- Bake:
- Return pan to oven and bake 12 to 15 minutes until salmon is just cooked through and vegetables are tender.
- Broil option:
- Optional: Broil 2 minutes for crispier salmon and potatoes.
- Serve:
- Serve with lemon wedges and extra fresh herbs.
Save This is the first sheet pan recipe my son learned to make on his own. Now, it is our go-to for busy evenings when everyone wants something healthy and fresh. It's perfect for sharing at family gatherings too!
Variations
Swap potatoes for sweet potatoes or add zucchini for more seasonal flavor. Basil or tarragon work well instead of dill for a twist. Try serving with a crisp white wine or sprinkle with toasted pine nuts for crunch.
Required Tools
Large sheet pan, mixing bowls, chef knife, cutting board, and parchment paper (optional) are all you need for this easy meal.
Allergen & Nutrition Info
Contains fish. Check packaged ingredients for gluten or dairy if needed. Each serving: approx. 410 calories, 18 g fat, 28 g carbohydrates, 32 g protein.
Save Enjoy this fuss-free salmon feast with your favorite salad or crusty bread. Lemons and herbs make each bite shine!
Recipe Questions
- → What is the best way to ensure salmon stays moist?
Coat the salmon with a lemon-herb marinade before roasting and avoid overcooking by baking until just opaque.
- → Can I substitute baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini work well and add a different flavor profile to the dish.
- → How do I get crispy potatoes in this dish?
Toss potatoes in olive oil with salt and pepper, roast at high temperature initially, and optionally broil at the end for extra crispness.
- → What herbs complement salmon in this preparation?
Parsley, dill, thyme, and optionally basil or tarragon provide fresh, aromatic notes that enhance the fish.
- → Is this dish suitable for gluten- and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, making it fitting for those dietary restrictions.