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.
I first made this lemon herb salmon & potato sheet pan dinner on a busy weeknight when I needed something nourishing that didn&t require a lot of cleanup. It quickly became a go-to because even picky eaters love the zesty lemon and colorful veggies.
Ingredients
- Salmon fillets: 4, about 150 g each, skin-on or off as preferred
- Olive oil: 2 tablespoons, plus 2 additional 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, plus ½ teaspoon for vegetables
- Freshly ground black pepper: ¼ teaspoon, plus 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.
- Marinate Salmon:
- 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.
- Arrange 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.
- Optional Broil:
- 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 
My family loves when everyone gathers around the table and personalizes their plate with extra lemon wedges and herbs. It makes a regular weeknight feel a bit more special.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish (salmon). Check all packaged ingredients if you have specific dietary needs.
Nutritional Information
Per serving: Calories ~410, Total Fat 18 g, Carbohydrates 28 g, Protein 32 g.
Pin It 
This colorful, wholesome dinner is ready in under an hour and makes cleanup a breeze. Enjoy the zesty flavors and fresh veggies all year long.
Recipe Questions & Answers
- → What is the best way to ensure salmon stays moist?
Coat the salmon with the lemon herb marinade and avoid overcooking. Baking at the right temperature helps retain moisture.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini make great alternatives and add different textures and flavors.
- → How do the herbs affect the flavor profile?
Parsley, dill, and thyme add freshness and depth, complementing the citrus notes from lemon for a balanced taste.
- → Is it necessary to broil the dish at the end?
Broiling is optional but recommended for a crispier surface on both salmon and potatoes.
- → What wine pairs well with this meal?
Light white wines such as Sauvignon Blanc or Pinot Grigio enhance the bright flavors without overpowering them.