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.
The first time I tried this, it was a weeknight after a busy day. Sheet pan dinners like this salmon & potato combo quickly became my go-to for effortless, delicious meals with minimal washing up.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off
- Olive oil: 2 tablespoons (for fish & 2 tablespoons for veggies)
- 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
- Fresh thyme leaves: 1 teaspoon or ½ teaspoon dried
- Salt: 1 teaspoon (split for fish & veggies)
- Black pepper: ½ teaspoon (split for fish & veggies)
- 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 fresh herbs: optional, for serving
Instructions
- Prepare Oven:
- Preheat oven to 220°C (425°F). Line sheet pan with parchment or oil it.
- Roast Potatoes:
- Toss halved potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper. Spread on pan, roast 15 minutes.
- Marinate Salmon:
- Mix remaining olive oil, lemon juice, zest, garlic, parsley, dill, thyme, salt, and pepper. Dry salmon fillets and coat with marinade.
- Add Veggies:
- After 15 minutes, add onion, bell pepper, green beans. Drizzle with olive oil, salt, pepper and toss.
- Arrange Salmon:
- Nestle marinated salmon among veggies, skin-side down if applicable.
- Bake:
- Return pan to oven and bake 12-15 minutes, until salmon is cooked through and veggies are tender.
- Optional Broil:
- Broil for 2 minutes for crisp finish.
- Serve:
- Serve hot with lemon wedges and extra herbs if desired.
Save Whenever I make this, the whole family gathers around as the bright aroma fills the kitchen. My kids love picking their favorite veggies from the pan and squeezing extra lemon over their salmon.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, optional parchment paper
Allergen Information
Contains fish. Check each packaged ingredient for gluten or dairy if needed.
Nutritional Information
Calories: approx 410, Total Fat: 18 g, Carbohydrates: 28 g, Protein: 32 g (per serving)
Save This salmon & potato sheet pan is even better fresh, but leftovers reheat well for an easy next-day lunch.
Recipe Guide
- → How do I ensure the salmon stays moist?
Marinate the salmon with olive oil, lemon juice, and herbs before roasting to lock in moisture and add flavor.
- → Can I use different vegetables in this dish?
Yes, swapping in zucchini or swapping baby potatoes for sweet potatoes can provide variety while maintaining texture.
- → What is the best oven temperature for roasting?
Roast at 220°C (425°F) for the perfect balance of crispiness on the potatoes and tenderness in the salmon.
- → How long should the salmon and vegetables roast together?
After initial potato roasting, add vegetables and salmon, then bake for 12–15 minutes until salmon is cooked and vegetables are tender.
- → Are fresh herbs essential for flavor?
Fresh herbs like dill, thyme, and parsley enhance brightness, but dried versions work well if fresh aren’t available.
- → What wine pairs well with this dish?
Light white wines such as Sauvignon Blanc or Pinot Grigio complement the citrus and herb flavors perfectly.