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 Lemon Herb Salmon & Potato Sheet Pan dinner on a busy weeknight, and it instantly became a favorite for its ease and delicious balance of flavors.
Ingredients
- 4 salmon fillets: about 150 g each, skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, 2 tablespoons for vegetables
- Lemon juice: 2 tablespoons fresh
- Lemon zest: 1 teaspoon
- Garlic: 2 cloves, 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 lightly oil it.
- Roast Potatoes:
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a large bowl. Spread on sheet pan and roast for 15 minutes.
- Make Marinade:
- While potatoes roast, mix 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 Veggies:
- 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.
- Add Salmon:
- Nestle marinated salmon fillets among the vegetables, skin-side down if using skin-on.
- Bake:
- Return pan to oven and bake for 12 to 15 minutes, until salmon is just cooked through and vegetables are tender.
- Crisp Finish (Optional):
- Broil for 2 minutes for crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin it This is a go-to recipe my family enjoys together on busy nights, since the flavors please both kids and adults alike.
Serving Suggestions
Pair this dish with a crisp salad or steamed rice for a satisfying meal.
Variations
Try using tarragon or basil instead of dill, or add toasted pine nuts for a crunchy topping.
Nutrition Information
Each serving has approximately 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein.
Pin it This simple sheet pan salmon makes healthy eating a breeze and looks beautiful on any dinner table.
Recipe Questions & Answers
- → How do I ensure the salmon stays moist when cooking?
Marinate the salmon fillets with lemon juice, olive oil, and fresh herbs to lock in moisture. Bake gently until just cooked through to avoid drying out.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini work well and provide a nice variation while maintaining a similar roasting time.
- → What herbs are best to use with salmon here?
Fresh parsley, dill, and thyme complement the salmon’s flavor beautifully. Basil or tarragon can be used as alternatives.
- → Is it necessary to broil at the end of cooking?
Broiling for 2 minutes is optional but creates a crispier finish on the salmon skin and roasted potatoes for added texture.
- → How can I make this dish gluten-free and dairy-free?
All ingredients are naturally gluten-free and dairy-free. Just ensure any packaged ingredients or spices used are certified gluten-free.