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 lemon herb salmon sheet pan dinner, it quickly became a favorite for busy weeknights. The combination of fresh herbs and zesty lemon creates an irresistible aroma as the salmon roasts to perfection.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, plus 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 1⁄2 teaspoon dried)
- Salt: 1 teaspoon total
- Freshly ground black pepper: 1⁄2 teaspoon total
- 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 garnish
Instructions
- Prepare oven and pan:
- Preheat 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 halved baby potatoes with 1 tablespoon olive oil, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
- Prep salmon and marinade:
- While potatoes roast, mix together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper. 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.
- Arrange salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake 12 to 15 minutes, until salmon is cooked through and vegetables are tender.
- Broil (optional):
- Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save This sheet pan meal is a winner at family gatherings and helps everyone enjoy more vegetables. My kids especially love dipping the roasted potatoes in extra lemon juice.
Serving Suggestions
Pair the lemon herb salmon sheet pan meal with a crisp green salad or a simple rice pilaf for a complete dinner. Chilled Sauvignon Blanc or Pinot Grigio works beautifully as a complement.
Substitutions & Variations
Swap baby potatoes for sweet potatoes, or add zucchini in place of bell pepper for more color. Try using basil or tarragon instead of dill to transform the herbal notes.
Nutrition Information
Each serving contains approximately 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein, making it a balanced choice for weeknight meals.
Save Enjoy this lively sheet pan dinner with your favorite company. Fresh lemon and herbs always bring a burst of sunshine to your table!
Recipe FAQ
- → What herbs enhance the flavor of the salmon?
Fresh parsley, dill, and thyme bring bright, aromatic notes that complement the lemon and salmon beautifully.
- → Can I substitute baby potatoes with another vegetable?
Yes, sweet potatoes or zucchini can be used for different textures and flavor profiles.
- → How do I achieve crispier salmon skin and potatoes?
After baking, broil the salmon and potatoes for 2 minutes to create a crispy exterior.
- → Is this meal suitable for gluten-free and dairy-free diets?
Yes, the ingredients used are naturally gluten and dairy-free, making it accommodating for these diets.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio enhances the citrus and herbal flavors.