Save Lemon Herb Salmon & Potato Sheet Pan is a vibrant healthy sheet pan meal featuring tender salmon fillets crispy roasted potatoes and fresh seasonal vegetables infused with zesty lemon and aromatic herbs.
I first made this on a busy weeknight and my family asked for seconds.
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 1/2 teaspoon dried), 1/2 teaspoon salt, 1/4 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, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish: Lemon wedges, Extra chopped fresh herbs optional
Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F) and line a large sheet pan with parchment paper or lightly oil it.
- Roast potatoes:
- Toss halved baby potatoes with 1 tablespoon olive oil 1/4 teaspoon salt and 1/8 teaspoon pepper then spread evenly on the sheet pan and roast for 15 minutes.
- Make marinade:
- Mix olive oil lemon juice lemon zest garlic parsley dill thyme salt and pepper in a small bowl and pat salmon fillets dry then coat with the marinade.
- Add vegetables and salmon:
- Remove sheet pan after 15 minutes add red onion bell pepper and green beans drizzle with remaining olive oil salt and pepper toss then nestle 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.
- Broil optional:
- Optional 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 My family enjoyed this as a simple weeknight dinner and it reheats well.
Variations
Swap potatoes for sweet potatoes or add zucchini for variety and try basil or tarragon instead of dill for a different flavor.
Serving Suggestions
Pair with a chilled Sauvignon Blanc or Pinot Grigio and sprinkle toasted pine nuts for extra crunch.
Storage
Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in the oven.
Save Enjoy this bright flavorful sheet pan dinner any night of the week. It cooks quickly and is easy to adapt.
Recipe FAQ Section
- → What is the best way to prepare the salmon for baking?
Pat the salmon fillets dry before coating them with the lemon and herb marinade to ensure even cooking and enhanced flavor absorption.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini can be used as alternatives to baby potatoes for different textures and flavors.
- → How do the herbs influence the flavor of the salmon?
Fresh parsley, dill, and thyme add bright, aromatic notes that complement the citrusy lemon, enhancing the overall freshness of the dish.
- → Should the salmon skin be removed before baking?
Salmon skin can be left on or removed based on preference; keeping it helps protect the fish during baking and adds crispiness if broiled.
- → Is it necessary to broil the dish after baking?
Broiling for 2 minutes is optional but gives the salmon and potatoes a crispier finish and deeper golden color.