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 enjoy making this dish on busy weeknights knowing it comes together quickly and tastes fresh and delicious every time
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 ½ teaspoon dried) ½ teaspoon salt ¼ 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 ½ teaspoon salt ¼ teaspoon black pepper
- Garnish: Lemon wedges Extra chopped fresh herbs (optional)
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.
- Prepare 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.
- 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:
- 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 My family loves gathering around the table to enjoy this colorful and tasty meal especially on warm sunny nights
Variations
Swap potatoes for sweet potatoes or add zucchini for extra variety and nutrition in this versatile dish
Pairings
This recipe pairs wonderfully with a chilled Sauvignon Blanc or Pinot Grigio enhancing the fresh lemony flavors
Storage
Store leftovers in an airtight container in the refrigerator for up to two days reheat gently to preserve texture
Pin It This easy sheet pan salmon dish is perfect for a nutritious weeknight dinner or weekend gathering
Recipe FAQs
- → What herbs complement the salmon in this dish?
Fresh parsley, dill, and thyme provide an aromatic blend that enhances the salmon's flavor without overpowering it.
- → Can I substitute the baby potatoes with another vegetable?
Yes, sweet potatoes or zucchini work well and add different textures and flavors to the dish.
- → How do I ensure the salmon stays moist during cooking?
Marinating the salmon with olive oil, lemon juice, and herbs helps lock in moisture while baking it carefully prevents drying out.
- → Is this dish suitable for gluten- and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, making it suitable for those dietary needs.
- → What wine pairs best with this meal?
A chilled Sauvignon Blanc or Pinot Grigio complements the bright citrus and herb flavors nicely.
- → Can I prepare this meal ahead of time?
While best served fresh, you can marinate the salmon and prep vegetables in advance, then bake just before serving.