Save to Pinterest 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 was my go-to weeknight meal whenever I needed something quick yet impressive. The fresh herbs combined with lemon brighten up the whole dish beautifully.
Ingredients
- Fish & Marinade: 4 salmon fillets (about 150 g each) skin-on or off as preferred 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 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 ¼ teaspoon freshly ground black pepper
- Vegetables: 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 ½ teaspoon salt ¼ teaspoon black pepper
- Garnish: Lemon wedges Extra chopped fresh herbs (optional)
Instructions
- Preheat oven:
- 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 marinade:
- 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:
- 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 to 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.
Save to Pinterest This recipe always brings the family together around the table enjoying good food and easy cleanup.
Notes
Pair with a chilled Sauvignon Blanc or Pinot Grigio. For extra crunch sprinkle with toasted pine nuts before serving.
Required Tools
Large sheet pan Mixing bowls Chefs knife Cutting board Parchment paper (optional)
Allergen Information
Contains fish (salmon). Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Save to Pinterest This lemon herb salmon sheet pan meal is perfect for busy nights and always impresses with its simple fresh flavors.
Answers to Recipe Questions
- → What herbs complement the salmon in this dish?
Fresh parsley, dill, and thyme bring bright, aromatic notes that enhance the lemon and salmon flavors perfectly.
- → Can the potatoes be substituted?
Baby potatoes can be swapped for sweet potatoes or zucchini for a different texture and slight sweetness.
- → How do I ensure the salmon stays moist?
Pat the salmon dry before coating in the lemon-herb marinade and avoid overbaking to keep it tender and juicy.
- → What is the ideal oven temperature for roasting?
Roast at 220°C (425°F) to achieve crispy potatoes and perfectly cooked salmon in about 30 minutes.
- → Are there suggested wine pairings with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the bright lemon and herb flavors beautifully.