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.
This recipe became a favorite after I made it on a busy weeknight. The lemony herbs brighten the salmon, and everything is ready on one pan for almost zero fuss.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil (for fish): 2 tablespoons
- 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 (for fish): ½ teaspoon
- Black pepper (for fish): ¼ teaspoon freshly ground
- Baby potatoes: 500 g, halved
- Red onion: 1, cut into wedges
- Red bell pepper: 1, sliced
- Green beans: 200 g, trimmed
- Olive oil (for vegetables): 2 tablespoons
- Salt (for vegetables): ½ teaspoon
- Black pepper (for vegetables): ¼ teaspoon
- Lemon wedges: for serving
- Extra chopped fresh herbs: optional garnish
Instructions
- Prep oven and potatoes:
- Preheat oven to 220°C (425°F). Line large sheet pan with parchment paper or lightly oil it. Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on sheet pan and roast for 15 minutes.
- Make marinade and prep fish:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in small bowl. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- After 15 minutes, remove sheet pan from oven. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper; toss to combine.
- Add salmon and bake:
- Nestle marinated salmon fillets among vegetables, skin-side down if applicable. 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 salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save My kids love customizing their plates with their favorite veggies, and it feels great serving something fresh the whole family can share straight from the oven.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper help keep prep and cleanup simple.
Allergen Information
Contains fish (salmon). Always check all packaged ingredients for gluten or dairy if you need strict dietary compliance.
Nutritional Information
Each serving has around 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein.
Save This salmon sheet pan is perfect for busy nights and leaves your kitchen smelling amazing. Serve with your favorite white wine or sparkling water for a complete meal.
Recipe Questions
- → What is the best way to marinate the salmon?
Mix olive oil, fresh lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper. Pat the salmon dry and coat evenly with this mixture for optimal flavor.
- → How can I ensure the potatoes are crispy?
Toss halved baby potatoes with olive oil, salt, and pepper, then roast them alone for 15 minutes before adding other ingredients to the pan.
- → Can I substitute other vegetables in this dish?
Yes, vegetables such as zucchini, carrots, or asparagus can be added or swapped to tailor the dish to your preference.
- → What herbs complement the salmon and potatoes best?
Fresh parsley, dill, and thyme bring a balanced, aromatic flavor that enhances the lemon and salmon perfectly.
- → Is broiling recommended?
Broiling for 2 minutes at the end adds a crispy finish to both the salmon and potatoes, enhancing texture and flavor.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio complements the zesty and fresh flavors beautifully.