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 a weeknight staple in my kitchen: it's easy to toss together and always impresses family or guests with minimal effort.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for 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 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
- Prepare oven & sheet 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 the sheet pan and roast for 15 minutes.
- Mix marinade & coat 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 with the marinade.
- Add vegetables:
- After 15 minutes, remove sheet pan from oven. Add red onion, bell pepper, and green beans; drizzle with remaining olive oil, salt, and pepper, then toss to combine.
- Place salmon:
- Nestle marinated salmon fillets among the vegetables, skin-side down if using.
- 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 salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save My kids love assembling their own plates straight from the hot pan at the table: it always sparks cheerful conversation and gets everyone excited for dinner.
Recipe Variations
Swap potatoes for sweet potatoes or add zucchini for extra veggie color. Try using basil or tarragon instead of dill for a new flavor twist.
Serving Suggestions
This dish pairs beautifully with a chilled Sauvignon Blanc or Pinot Grigio, plus a simple green salad for a complete meal.
Nutrition Facts
Each serving provides about 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein, making it a wholesome balanced option.
Save This fuss-free recipe is a mainstay in our rotation: so vibrant, easy, and reliably delicious every time.
Recipe Questions & Answers
- → What herbs complement the salmon best?
Fresh parsley, dill, and thyme provide a bright, aromatic flavor that pairs beautifully with lemon and salmon.
- → Can I substitute the potatoes with other vegetables?
Yes, sweet potatoes or zucchini can be used for variation in flavor and texture.
- → How do I ensure the salmon stays moist?
Marinate the salmon in lemon juice and herbs, then bake it nestled among the vegetables to retain moisture.
- → What is the ideal oven temperature for baking this dish?
Preheat the oven to 220°C (425°F) for optimal roasting and cooking times.
- → Is it necessary to broil the salmon at the end?
The broil step is optional but adds a crispy finish to the salmon and potatoes if desired.