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.
Sheet pan dinners became a favorite in our house after busy weeknights called for simple but satisfying meals. The zesty lemon marinade and herbs always make it feel fresh and bright—my family requests this salmon dinner every time spring veggies are in season.
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 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 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 garnish
Instructions
- Prep the oven:
- Preheat oven to 220°C (425°F); line a sheet pan with parchment or oil.
- Roast potatoes:
- Toss halved potatoes with olive oil, salt, and pepper, then roast for 15 minutes.
- Mix marinade:
- Combine olive oil, lemon juice, zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl.
- Marinate salmon:
- Pat salmon fillets dry and coat with herb marinade.
- Add vegetables:
- After potatoes roast, add onion, bell pepper, and green beans. Toss with remaining olive oil, salt, pepper.
- Arrange and bake:
- Nestle marinated salmon among vegetables, skin-side down if applicable. Bake 12–15 minutes until salmon is cooked through and vegetables are tender.
- Finish (optional):
- Broil for 2 minutes for crispy salmon and potatoes.
- Serve:
- Serve hot with lemon wedges and extra herbs.
Save Nothing brings everyone to the table faster than pulling a colorful, fragrant sheet pan from the oven. Even picky eaters always find something they love in this combo.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish (salmon). Check packaged ingredients for gluten or dairy if strict needs apply.
Nutritional Information
Per serving: Calories: ~410, Total Fat: 18 g, Carbohydrates: 28 g, Protein: 32 g
Save Give your salmon a final squeeze of lemon before serving—it brings all the flavors to life. Enjoy this meal hot straight from the oven for best texture!
Common Questions
- → How do I ensure the salmon stays moist?
Marinate the salmon with olive oil, lemon juice, and herbs to keep it tender and flavorful. Avoid overcooking by baking just until it flakes easily.
- → Can I substitute potatoes with another vegetable?
Yes, sweet potatoes or zucchini work well for roasting and add different textures and flavors.
- → What herbs complement the lemon in this dish?
Parsley, dill, and thyme complement lemon with fresh, aromatic notes. Basil or tarragon are great alternatives for variation.
- → Is it better to cook salmon skin-on or skin-off here?
Cooking with skin-on helps retain moisture and adds a crispy texture when broiled; skin-off works fine too, depending on preference.
- → How can I achieve crispy potatoes on the sheet pan?
Use baby potatoes halved, toss with olive oil and seasoning, and roast until golden. Broiling at the end enhances crispiness.