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.
I first made this lemon herb salmon & potato sheet pan for my family on a rainy Friday night, and it instantly became a staple. The simple steps and tidy clean-up make it a favorite for both casual dinners and weekend gatherings.
Ingredients
- Salmon fillets: 4 fillets (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: 2 cloves, 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: 1/2 teaspoon for fish, 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon for fish, 1/4 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
- Preheat & 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, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- Prepare 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:
- 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.
- Finish & Serve:
- Optional: Broil for 2 minutes for a crispier finish on the salmon and potatoes. Serve immediately with lemon wedges and extra herbs if desired.
Save Gathering at the table to enjoy this bright meal always brings laughter, especially as everyone grabs their favorite roasted veggies from the pan. Sharing it family-style makes weeknight dinners effortlessly special.
Variations
Swap baby potatoes for sweet potatoes or add zucchini for more color and texture. Try basil or tarragon instead of dill for a fresh twist.
Serving Suggestions
Pair the salmon and vegetables with a chilled glass of Sauvignon Blanc or Pinot Grigio. For extra crunch, sprinkle with toasted pine nuts just before serving.
Helpful Equipment
Use a large sheet pan, mixing bowls, chef's knife, cutting board, and parchment paper for easy prep and cleanup.
Save This one-pan meal delivers big flavor and minimal fuss. Enjoy your salmon fresh from the oven for the best taste and texture.
Recipe Help
- → Can I use frozen salmon for this dish?
Yes, but thaw it completely and pat dry before marinating to ensure even cooking and better flavor absorption.
- → What vegetables can I substitute?
Swapping in zucchini, asparagus, or carrots works well. Adjust roasting times depending on vegetable firmness.
- → How do I achieve crispy potatoes?
Make sure to coat potatoes in olive oil and roast at a high temperature. Broiling briefly at the end enhances crispiness.
- → Is it necessary to remove salmon skin?
Skin can be left on or off based on preference; it adds extra flavor and helps hold the fillets together during baking.
- → Can I prepare this meal ahead of time?
Marinate salmon and prep vegetables ahead, then assemble and roast just before serving for best freshness.