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.
This meal brings together incredible flavors and textures, making healthy eating both delicious and effortless. It's a dish I often prepare when I want something satisfying yet light, and it never disappoints.
Ingredients
- 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:
- 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:
- Lemon wedges:
- Extra chopped fresh herbs: (optional)
Instructions
- Preheat & Prep Potatoes:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it. 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 & Salmon:
- 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.
- Combine & Bake:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable. 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.
Save I remember making this for a weeknight dinner, and my family loved how fresh and flavorful it was, with minimal cleanup afterward. It’s always a winner!
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.
Nutritional Information (per serving)
- Calories: ~410
- Total Fat: 18 g
- Carbohydrates: 28 g
- Protein: 32 g
Save This Lemon Herb Salmon & Potato Sheet Pan is a testament to how simple ingredients can create an extraordinary meal, perfect for any occasion.
Recipe FAQ
- → Can I use frozen salmon fillets?
Yes, defrost frozen salmon thoroughly and pat dry before marinating for best texture and flavor.
- → What vegetables can I substitute?
Feel free to swap potatoes for sweet potatoes or add zucchini, carrots, or broccoli for variety and color.
- → How do I know if salmon is cooked?
Salmon is done when it flakes easily with a fork and turns opaque. Avoid overcooking for best texture.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free; always check packaged items to ensure compliance with dietary needs.
- → Can I prepare the meal ahead of time?
You may chop vegetables and marinate salmon in advance. Assemble and bake just before serving for freshness.
- → Which herbs work best for garnish?
Parsley, dill, thyme, or basil all add fresh flavor and nice color to finish the dish beautifully.