Save 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.
The first time I made this Lemon Herb Salmon & Potato Sheet Pan, it instantly became our go-to dinner for busy weeknights. The aromas from the oven bring everyone to the kitchen, and I love how simple and nutritious it is.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, 2 tablespoons for vegetables
- Fresh lemon juice: 2 tablespoons
- 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 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 serving
- Extra fresh herbs: Optional garnish
Instructions
- Prep the oven:
- Preheat the 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. Spread evenly on the sheet pan and roast for 15 minutes.
- Prepare the marinade:
- 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 them 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. 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.
- Crispy finish:
- Optional: Broil for 2 minutes for a crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save It This is the meal my family requests most often for weekend dinners, especially when seasonal vegetables are at their peak. It always disappears quickly from the table!
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional) make prepping and cleaning a breeze.
Notes
You can swap potatoes for sweet potatoes or add zucchini for variety. Try basil or tarragon instead of dill for a new twist, or serve with pine nuts for extra crunch.
Nutritional Information
Each serving contains about 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein.
Save It This sheet pan salmon is full of flavor and so satisfying. Serve hot and garnish with a fresh squeeze of lemon for a memorable meal.
Recipe FAQs
- → How do I know when salmon is cooked?
Salmon is done when it flakes easily with a fork and turns opaque throughout. Check after 12 minutes, depending on fillet thickness.
- → Can I swap the vegetables?
Absolutely! Replace potatoes with sweet potatoes, use zucchini, or add other favorite seasonal vegetables for variety.
- → What herbs work best for flavor?
Dill, parsley, and thyme bring brightness, but basil or tarragon also complement salmon and vegetables wonderfully.
- → Should I leave salmon skin on?
Skin helps keep fillets moist but can be removed before or after cooking, according to your preference.
- → How do I get crisp potatoes?
Roast potatoes first before adding salmon and other vegetables, or use the broiler briefly for extra crunch.
- → Is this dish gluten-free and dairy-free?
Yes, provided all packaged ingredients are checked for hidden gluten or dairy. Main ingredients are naturally free from both.