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.
The first time I tried this recipe, I was amazed at how well the salmon soaked up the lemony herbs while the potatoes came out perfectly crisp. It quickly became one of my favorite go-to dinners when I want something nourishing but fast.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided
- 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 marinade, ½ teaspoon for vegetables
- 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 serving
- Extra chopped fresh herbs: Optional, for garnish
Instructions
- Prep Oven & Pan:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast Potatoes:
- In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
- Prepare Marinade & Salmon:
- While potatoes roast, mix remaining olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl. Pat salmon fillets dry, coat with marinade.
- Add Vegetables:
- After 15 minutes, remove sheet pan from oven. Add onion, bell pepper, green beans; drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Arrange Salmon & Bake:
- Nestle marinated salmon fillets among vegetables, skin-side down if applicable.
- Finish Baking:
- Bake for 12 to 15 minutes, until salmon is cooked and vegetables are tender.
- Broil (Optional):
- Broil for 2 minutes for crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save My kids love helping toss the veggies and squeeze lemon over the finished salmon. This colorful dinner never fails to bring everyone to the table with smiles.
Serving Suggestions
Pair this dish with a chilled Sauvignon Blanc or Pinot Grigio for a refreshing complement, or serve with a simple green salad to keep things light.
Substitution Ideas
Swap out the potatoes for sweet potatoes or add zucchini to mix up the roasted vegetables. Try basil or tarragon in place of dill for a twist on the herbs.
Nutritious Benefits
Salmon provides high-quality protein and omega-3 fatty acids, while the colorful vegetables add fiber, vitamins, and minerals for a balanced, nourishing meal.
Save This bright, one-pan salmon dinner is perfect for busy weeknights or casual gatherings. Enjoy every zesty, herb-packed bite!
Recipe FAQs
- → What type of salmon should I use?
Both skin-on and skinless fillets work well. Choose fresh, high-quality salmon for best results.
- → Can I substitute the potatoes?
Absolutely. Sweet potatoes, zucchini, or other sturdy vegetables can be swapped in for variety.
- → How do I know when the salmon is cooked?
Check for opaque flesh that flakes easily with a fork. Cooking time may vary by fillet thickness.
- → What herbs work best in this dish?
Parsley, dill, and thyme are classic, but basil or tarragon make great substitutes for different flavors.
- → Is this dish suitable for gluten-free or dairy-free diets?
Yes, all ingredients are naturally gluten and dairy free. Check packaged items for hidden allergens.