Save to Pinterest 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 recipe quickly became a family favorite because it delivers a nutritious meal with minimal cleanup, perfect for busy weeknights.
Ingredients
- Salmon Fillets: 4 salmon fillets (about 150 g each), skin-on or off as preferred
- Olive Oil: 4 tablespoons divided
- 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: 1 teaspoon leaves or ½ teaspoon dried
- Salt: ½ teaspoon plus ¼ teaspoon for potatoes and vegetables
- Black Pepper: ¼ teaspoon freshly ground plus ⅛ teaspoon for potatoes
- 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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Prepare Potatoes:
- In a large bowl toss the 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 them with the marinade.
- Add Vegetables:
- After 15 minutes remove the sheet pan from the oven. Add the red onion bell pepper and green beans to the pan. Drizzle with remaining olive oil salt and pepper toss to combine.
- Add Salmon:
- Nestle the marinated salmon fillets among the 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 the salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save to Pinterest Cooking and sharing this meal with my family has created wonderful moments at the dinner table filled with conversation and laughter.
Serving Suggestions
Pair this dish with a chilled Sauvignon Blanc or Pinot Grigio for a refreshing complement to the zesty flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain moisture.
Allergen Information
This recipe contains fish (salmon). Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Save to Pinterest This lemon herb salmon sheet pan meal is perfect for a quick nutritious dinner that your whole family will love.
Recipe Questions & Answers
- → How do I ensure the salmon stays moist during cooking?
Marinating the salmon in lemon juice, olive oil, and herbs before baking helps retain moisture and infuses flavor. Avoid overcooking by watching the baking time closely.
- → Can I substitute the baby potatoes with another vegetable?
Yes, sweet potatoes or zucchini make excellent alternatives and add different textures and flavors to the dish.
- → What herbs work best with salmon for this dish?
Fresh parsley, dill, and thyme complement salmon beautifully. You can also try basil or tarragon for a different herbal profile.
- → Is it necessary to skin the salmon before cooking?
Keeping the skin on helps hold the fillet together during baking and adds extra flavor and texture; however, skinning is a personal preference.
- → How can I achieve crispier potatoes and salmon skin?
Broiling the finished dish for 2 minutes at the end enhances crispiness on both the potatoes and salmon skin without drying out the fillets.