Pin it 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 recipe quickly became a weeknight go-to in our house after I first tried it last summer. The lemony marinade and mix of vegetables made everyone reach for seconds.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade + 2 tablespoons for 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: ½ teaspoon for marinade, ½ teaspoon 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, for garnish
Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast potatoes:
- 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.
- Create marinade:
- 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.
- Add salmon:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- Bake:
- Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- Broil (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.
Pin it I love making this for everyone in my family on Sundays because we all build our ideal plate from the pan. Even picky eaters dig in when everything is crispy and bright with lemon.
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
Calories: ~410. Total Fat: 18 g. Carbohydrates: 28 g. Protein: 32 g per serving.
Pin it Enjoy this simple sheet pan dinner on busy nights or for casual entertaining. The flavors are sure to impress with minimal effort.
Common Questions
- → What is the best way to prepare the salmon for this dish?
Pat the salmon dry before coating it with the lemon and herb marinade to ensure even flavor and proper roasting.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini make great alternatives and add variety to the dish.
- → How do I ensure the potatoes get crispy?
Roast the halved baby potatoes with olive oil and seasonings for 15 minutes before adding other ingredients.
- → What herbs are used to flavor the salmon marinade?
The marinade includes fresh parsley, dill, and thyme combined with lemon, garlic, and olive oil.
- → Is this meal suitable for gluten- and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, making it suitable for those dietary preferences.
- → Can I broil the dish for extra crispiness?
Yes, broiling for 2 minutes at the end adds a desirable crisp finish to both salmon and potatoes.