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.
This recipe became a staple in my home once I realized how fast it comes together and how much my family loved the burst of citrus flavor. Even picky eaters enjoy the crispy potatoes and perfectly cooked salmon every time.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided (plus more for pan if not using parchment)
- 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
- Prepare Sheet Pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast Potatoes:
- Toss halved potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on pan. Roast for 15 minutes.
- Make Marinade:
- Mix olive oil, lemon juice, zest, garlic, parsley, dill, thyme, salt, and pepper. Pat salmon dry and coat fillets well.
- Add Veggies:
- Remove pan from oven and add onion, bell pepper, beans. Drizzle with remaining oil, salt, pepper; toss gently.
- Add Salmon:
- Nestle coated salmon among vegetables, skin-side down if using skin.
- Finish Roasting:
- Bake for 12–15 minutes, until salmon is just cooked and vegetables are tender.
- Broil Option:
- Broil for up to 2 minutes for extra crispiness.
- Serve:
- Serve immediately with lemon wedges and extra fresh herbs.
Save It This dish is perfect for sharing with my kids, who love arranging the veggies on the pan and squeezing extra lemon over their portions. Sheet pan meals mean more family time and fewer dishes to wash at the end of a busy day.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish (salmon). Always check packaged ingredients if you need strict gluten-free and dairy-free assurance.
Nutritional Information
Per serving: Calories ~410, Total Fat 18 g, Carbohydrates 28 g, Protein 32 g
Save It This sheet pan salmon makes me excited for weeknight dinners, and brings a vibrant touch to our table with little effort. Enjoy the lemony flavors and simplicity every time you make it.
Common Questions About Recipes
- → Can I substitute another fish for salmon?
Yes, trout or cod also pair well with the marinade and sheet pan method—adjust cooking time for thickness.
- → How do I prevent potatoes from being undercooked?
Halve or quarter the potatoes evenly and roast before adding other veggies for guaranteed tenderness.
- → What vegetables work best for this meal?
Red onion, bell pepper, and green beans roast well, but zucchini or asparagus offer tasty alternatives.
- → Can I use dried herbs instead of fresh?
Dried herbs work if fresh aren't available; use a smaller amount since flavors are concentrated.
- → How do I know the salmon is cooked?
Salmon flakes easily with a fork when fully cooked; internal temperature should be 63°C (145°F).
- → Is this suitable for gluten- or dairy-free diets?
Yes, ingredients are gluten-free and dairy-free—double-check packaged items if needed.