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.
The first time I made this, my family loved how everything came together on a single pan, filling the house with fragrant herbs while keeping cleanup simple.
Ingredients
- Salmon fillets: 4 fillets, about 150 g each, skin-on or off as preferred
- Olive oil: 2 tablespoons, plus more for roasting 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 dill)
- Fresh thyme leaves: 1 teaspoon (or ½ teaspoon dried thyme)
- Salt: ½ teaspoon for marinade & ½ teaspoon for vegetables
- 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 garnish
- Extra chopped fresh herbs: optional, for garnish
Instructions
- Prepare the sheet pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast the potatoes:
- Toss halved baby potatoes in 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- Make the marinade:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat the salmon fillets dry and coat with the marinade.
- Add vegetables:
- After 15 minutes of roasting, remove sheet pan. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper. Toss well.
- Add salmon:
- Nestle marinated salmon fillets among the vegetables, skin-side down if preferred.
- Bake:
- Return pan to oven and bake for 12–15 minutes until salmon is just cooked and vegetables are tender.
- Optional broil:
- Broil for 2 minutes for a crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra chopped herbs if desired.
Save to Pinterest Sharing this at our family table is always a treat, especially when we gather around and everyone builds their own plates with favorite veggies and lemon spritzes.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, and parchment paper (optional) are all you need for prepping and cooking this meal.
Allergen Information
This dish contains fish. If serving guests with dietary restrictions, double check all packaged items for gluten or dairy.
Nutritional Information
Each serving provides about 410 calories, 18 g total fat, 28 g carbohydrates, and 32 g protein, making for a balanced and satisfying meal.
Save to Pinterest This colorful sheet pan supper makes dinner easy, delicious, and lively for any night of the week.
Recipe FAQs
- → Can the salmon be skin-on or skinless?
Both skin-on and skinless salmon fillets work well. Skin-on helps retain moisture while cooking and offers a crispy texture when broiled.
- → What vegetables pair best with this dish?
Baby potatoes, red onion, bell pepper, and green beans complement the salmon and herbs perfectly for balanced flavors and textures.
- → Is it possible to swap the herbs used here?
Yes, fresh basil or tarragon can be substituted for dill to give the dish a different but equally fragrant flavor profile.
- → How can I make the potatoes crispier?
Broil the dish for the last 2 minutes of cooking to add a nice crispy texture to the potatoes and salmon surface.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio complements the fresh citrus and herb notes while balancing the richness of the salmon.