Pin It 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 for a relaxed family dinner and everyone loved the way the bright lemon flavors complemented the tender salmon. It&s now our go-to for busy weeknights when we want something fresh and vibrant.
Ingredients
- Salmon fillets: 4 pieces, about 150 g each (skin-on or off as preferred)
- Olive oil: 2 tablespoons, 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 salmon marinade and ½ teaspoon for vegetables
- Black pepper: ¼ teaspoon for salmon marinade and 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 Oven & Pan:
- Preheat your 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.
- Make 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 with marinade.
- Add Vegetables:
- After 15 minutes, remove the sheet pan from oven. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper; toss to combine.
- Arrange Salmon:
- Nestle marinated salmon fillets among 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 salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin It One evening, my kids helped arrange the veggies on the pan, making dinner extra fun. Now it&s a regular tradition to let everyone choose their favorite herb blend before baking.
Serving Suggestions
This salmon sheet pan dinner is delicious served with a light green salad or roasted asparagus. Pair with a crisp glass of Sauvignon Blanc for a refreshing meal.
Variations
Swap potatoes for sweet potatoes, or add zucchini and cherry tomatoes for a colorful twist. Try experimenting with basil or tarragon in the marinade for new flavors.
Nutrition Information
Each serving provides approximately 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein, making it a balanced option for weeknight dinners.
Pin It This sheet pan salmon is a weeknight staple you&ll want to make again. A vibrant finish from lemon and herbs makes every bite satisfying.
Recipe FAQs
- → How do I keep the salmon moist while baking?
Coating the salmon with a lemon-herb marinade before baking helps retain moisture and infuses bright flavors. Avoid overcooking by checking for flakiness around 12-15 minutes.
- → Can I use other potatoes instead of baby potatoes?
Yes, you can substitute sweet potatoes or cut larger potatoes into bite-size pieces. Adjust roasting time accordingly for even cooking.
- → What herbs work best with salmon in this dish?
Fresh parsley, dill, and thyme complement the salmon well, but you can also try basil or tarragon for a different aromatic profile.
- → Is it important to roast vegetables before adding salmon?
Roasting potatoes first ensures they become tender and crisp. Adding other vegetables and salmon afterward allows everything to cook evenly without overdone fish.
- → What wine pairs well with this meal?
Chilled Sauvignon Blanc or Pinot Grigio pairs nicely, balancing the citrus and herb flavors while complementing the richness of the salmon.