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 staple in our household thanks to its simplicity and bright flavors.
Ingredients
- Salmon fillets: 4 (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, plus 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 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 serving
- Extra chopped fresh herbs: optional, for garnish
Instructions
- Prep the oven:
- 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. Spread evenly on the sheet pan and roast for 15 minutes.
- Make the marinade:
- In a bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper. Pat salmon fillets dry and coat them with the marinade.
- Add vegetables:
- After potatoes roast for 15 minutes, remove sheet pan. 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 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 extra crispiness.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save Whenever I make this recipe, my family gathers quickly at the table, excited for its fresh aroma and comforting flavors. It brings everyone together for a wholesome meal.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional) are all you need to prepare this sheet pan dinner.
Nutritional Information
Each serving contains approximately 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein.
Serving Suggestions
Serve with lemon wedges and a chilled glass of Sauvignon Blanc or Pinot Grigio for a refreshing pairing.
Save Try this sheet pan salmon for a weeknight dinner that impresses with minimal effort and delicious results.
Recipe FAQ
- → Can I substitute another fish for salmon?
Yes, trout or cod also work well; adjust cooking time to avoid overcooking.
- → What vegetables can I use instead?
Try zucchini, carrots, cherry tomatoes, or sweet potatoes for added variety and flavor.
- → Should salmon be skin-on or skin-off?
Both options are fine. Skin-on fillets stay moist; skin-off gives more direct flavor absorption.
- → Is parchment paper necessary for baking?
No, but parchment helps prevent sticking and makes cleanup easier.
- → How do I get crispier potatoes?
Broil for 2 minutes at the end for extra crunch or increase the roasting time slightly.
- → What herbs work well in this dish?
Fresh parsley, dill, thyme, basil, and tarragon all complement the flavors beautifully.