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 loved making this recipe for my family because it felt so satisfying to have bright flavors and lots of veggies, all cooked on one pan. It's one of our go-to favorites for a healthy dinner that feels special but requires almost no effort.
Ingredients
- Salmon fillets: about 150 g each (4 pieces), skin-on or off as preferred
- Olive oil: 2 tablespoons, divided
- 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
- Freshly ground black pepper: ¼ teaspoon + ⅛ teaspoon extra
- 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:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Prep potatoes:
- In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
- Mix marinade:
- While potatoes roast, combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. 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.
- Add salmon:
- Nestle marinated salmon fillets among vegetables, skin-side down if preferred.
- Bake:
- 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 crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save My kids always get excited when they see this coming out of the oven. It feels like a feast and gives us plenty of leftovers for lunch the next day.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and optional parchment paper for easy cleaning.
Allergen Information
Contains fish (salmon). Always verify packaged items if you need strict gluten-free or dairy-free standards.
Nutritional Information
Each serving provides approximately 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein.
Save This Lemon Herb Salmon & Potato Sheet Pan is best enjoyed fresh and makes a delicious centerpiece for any weeknight dinner.
Kitchen Tips & Answers
- → What herbs complement the salmon and potatoes best?
Dill, parsley, and thyme provide aromatic and fresh flavor notes that enhance the salmon and roasted potatoes beautifully.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini can be used as delicious alternatives for added variety and flavor.
- → How do I achieve crispy potatoes and salmon skin?
Pre-roast the potatoes before adding salmon, then broil for 2 minutes at the end to crisp up both the potatoes and salmon skin.
- → Is this dish suitable for gluten or dairy-free diets?
Yes, this meal contains no gluten or dairy ingredients, making it suitable for those dietary needs.
- → What wine pairs well with this lemon herb salmon and potatoes?
A chilled Sauvignon Blanc or Pinot Grigio complements the bright lemon and herb flavors perfectly.