Pin this 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 tried making this Lemon Herb Salmon & Potato Sheet Pan on a busy weeknight, and it quickly became a go-to for my family because it delivers big flavors with minimal fuss.
Ingredients
- Salmon fillets: 4 fillets (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 cloves: 2, 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
- Freshly ground 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 garnish
- Extra chopped fresh herbs: optional, for garnish
Instructions
- Prep Sheet Pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast 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 & Prep Salmon:
- While potatoes roast, mix together 2 tablespoons olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, ½ teaspoon salt, and ¼ teaspoon 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.
- Crispier Finish (Optional):
- Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- To Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin this When my kids help toss the veggies or squeeze fresh lemon over the salmon, it turns dinner prep into a memory we all cherish.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish (salmon). Always check packaged ingredients for gluten or dairy if strict dietary needs apply.
Nutritional Information
Per serving: Calories ~410, Total Fat 18 g, Carbohydrates 28 g, Protein 32 g
Pin this This easy yet elegant dish is perfect for weeknights or guests. You will love how fresh herbs and lemon brighten every bite.
Recipe FAQs
- → What kind of potatoes work best?
Baby potatoes are ideal for even roasting and a tender interior with a crisp skin. Sweet potatoes or zucchini can also be used for variation.
- → How can I ensure the salmon stays moist?
Marinating the salmon in lemon, garlic, and herbs helps retain moisture. Avoid overcooking by baking just until the fish flakes easily.
- → Can I substitute the herbs?
Yes, you can swap dill with basil or tarragon to create different flavor profiles that complement the lemon and fish.
- → What temperature is best for roasting?
Roasting at 220°C (425°F) ensures crispy potatoes and tender vegetables while cooking the salmon evenly.
- → Is broiling necessary?
Broiling for 2 minutes is optional but adds a lovely crispy finish to the salmon and potatoes, enhancing both texture and flavor.