Pin 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 is one of my go-to recipes for a weeknight dinner because it's so simple to put together and tastes incredibly fresh. The combination of lemon, herbs, and perfectly cooked salmon always brings a smile to my family's faces.
Ingredients
- 4 salmon fillets: about 150 g each, skin-on or off as preferred
- 2 tablespoons olive oil: for fish & marinade
- 2 tablespoons fresh lemon juice: for fish & marinade
- 1 teaspoon lemon zest: for fish & marinade
- 2 garlic cloves: minced
- 1 tablespoon fresh parsley: chopped
- 1 tablespoon fresh dill: chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves: (or ½ teaspoon dried)
- ½ teaspoon salt: for fish & marinade
- ¼ teaspoon freshly ground black pepper: for fish & marinade
- 500 g baby potatoes: halved
- 1 red onion: cut into wedges
- 1 red bell pepper: sliced
- 200 g green beans: trimmed
- 2 tablespoons olive oil: for vegetables
- ½ teaspoon salt: for vegetables
- ¼ teaspoon black pepper: for vegetables
- Lemon wedges: for garnish
- Extra chopped fresh herbs: (optional) for garnish
Instructions
- Preheat Oven & Prepare 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.
- Prepare Salmon Marinade:
- While potatoes roast, mix together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat them with the marinade.
- Add Vegetables to Pan:
- 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.
- Optional Broil:
- Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin I remember making this for a casual get-together with friends, and everyone raved about how delicious and effortless it seemed.
Recipe Variations
Swap potatoes for sweet potatoes or add zucchini for variety. Try using basil or tarragon instead of dill for a different flavor. For extra crunch, sprinkle with toasted pine nuts before serving.
Allergen Information
Contains fish (salmon). Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Required Tools
- Large sheet pan
- Mixing bowls
- Chef's knife
- Cutting board
- Parchment paper (optional)
Pin This Lemon Herb Salmon & Potato Sheet Pan is a testament to how simple ingredients can create an extraordinary meal that's both nourishing and incredibly satisfying.
Recipe FAQ
- → How do I prevent salmon from overcooking?
Check after 12 minutes; salmon is done when it flakes easily with a fork and appears opaque.
- → Can I substitute other vegetables?
Yes, swap potatoes for sweet potatoes or add zucchini, carrots, or asparagus for variety and color.
- → What herbs work well besides dill?
Basil, tarragon, or chives add different flavors. Mix and match to personalize the dish.
- → Is parchment paper necessary for roasting?
Parchment paper makes cleanup easier, but lightly oiling the pan also prevents sticking.
- → How should leftovers be stored?
Cool the dish, refrigerate in an airtight container, and consume within 2 days for best flavor and texture.
- → Can I use frozen salmon fillets?
Yes, thaw fillets completely and pat dry before marinating for best texture and flavor absorption.