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 meal on a busy weeknight wanting something nourishing but low-fuss. The flavors transported us to summer, and my family loved how each bite was packed with zippy lemon and savory herbs without extra dishes to wash.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each) skin-on or off as preferred
- Olive oil: 2 tablespoons (for both marinade and 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 ½ teaspoon dried)
- Salt: 1 teaspoon divided (½ for marinade ½ for vegetables)
- Freshly ground black pepper: ¼ teaspoon for marinade & ¼ 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 garnish
Instructions
- Prepare oven & potatoes:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it. Toss halved baby potatoes with 1 tablespoon olive oil ¼ teaspoon salt and ⅛ teaspoon pepper. Spread evenly on the sheet pan and roast 15 minutes.
- Make marinade:
- Mix olive oil lemon juice lemon zest garlic parsley dill thyme ½ teaspoon salt and ¼ teaspoon pepper in a small bowl.
- Marinate salmon:
- Pat salmon fillets dry and coat with the lemon herb marinade.
- Add vegetables:
- After 15 minutes remove sheet pan. Add red onion bell pepper and green beans. Drizzle with remaining olive oil salt and pepper; toss to combine.
- Add 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 just cooked through and vegetables are tender.
- Optional broil:
- Broil for 2 minutes for a crispier finish on salmon and potatoes if desired.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save Our favorite part was squeezing extra lemon over the hot sheet pan at the table – everyone can add as much as they like and it makes family dinner interactive and fun.
Required Tools
You will need a large sheet pan mixing bowls chef's knife cutting board and parchment paper to keep cleanup a breeze.
Allergen Information
This recipe contains fish (salmon). Always check packaged ingredient labels to ensure they meet your dietary needs.
Nutritional Information
Each serving offers about 410 calories 18 g total fat 28 g carbohydrates and 32 g protein.
Save Try pairing your lemon herb salmon sheet pan dinner with a chilled glass of Sauvignon Blanc or Pinot Grigio for a truly refreshing meal.
Recipe Guide
- → What type of potatoes work best for roasting?
Baby potatoes or fingerlings are ideal for roasting as they cook evenly and develop a crispy exterior while staying tender inside.
- → Can I use dried herbs instead of fresh?
Yes, dried herbs like dill and thyme can be substituted. Use about one-third of the amount since dried herbs are more concentrated.
- → How do I ensure the salmon stays moist?
Marinate the salmon briefly with olive oil, lemon juice, and herbs, then avoid overcooking by roasting just until it flakes easily with a fork.
- → Is it necessary to broil at the end?
Broiling is optional and helps add a crispier texture to the salmon skin and potatoes, enhancing flavor and presentation.
- → What can I serve alongside this dish?
A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully, along with a light green salad or crusty bread to complement the flavors.