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 salmon sheet pan dinner on a busy weeknight, and it instantly became a favorite for its simplicity and delicious combination of tastes.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided
- 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: 1 teaspoon, divided
- Freshly ground black pepper: ¼ teaspoon, divided
- 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 and pan:
- Preheat 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 sheet pan and roast for 15 minutes.
- Make marinade and prep salmon:
- While potatoes roast, mix together 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 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; toss to combine.
- Combine and bake:
- Nestle marinated salmon fillets among vegetables, skin-side down. Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Broil (optional):
- Broil for 2 minutes for a crispier finish on salmon and potatoes.
- Finish and serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save This recipe reminds me of family Sunday dinners where everyone gathers around a beautifully colorful platter and shares a wholesome meal together.
Flavor Variations
Swap potatoes for sweet potatoes, add zucchini, or use other favorite seasonal vegetables for variety and color.
Pairings
Enjoy with a chilled Sauvignon Blanc or Pinot Grigio to complement the bright lemon and herbal notes.
Nutrition Info
Each serving: 410 calories, 18 g fat, 28 g carbohydrates, 32 g protein
Save For the best experience, serve this salmon sheet pan dish hot and fresh with plenty of bright-lemon wedges.
Recipe FAQ
- → How do I ensure the salmon stays tender?
Pat the salmon dry before coating with the lemon-herb marinade to help it cook evenly and retain moisture. Avoid overcooking by baking just until it flakes easily.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini are great alternatives that roast well and add variety to the dish.
- → What herbs work best with the lemon and salmon?
Fresh parsley, dill, and thyme complement the citrus and fish beautifully. Basil or tarragon can be used for a different flavor profile.
- → How can I get crispier skin and potatoes?
Broiling for 2 minutes at the end of cooking enhances crispiness on both the salmon skin and roasted potatoes.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio perfectly complements the fresh, bright flavors of the lemon and herbs.