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.
I first made this when I was craving something both hearty and fresh, with minimal cleanup. The zesty marinade quickly became a favorite in our weeknight dinner rotation.
Ingredients
- Salmon fillets: 4 pieces (about 150 g each), skin-on or off as preferred
- Olive oil: 2 tablespoons (divided, plus extra for pan if needed)
- 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: 1 teaspoon (divided)
- Freshly ground black pepper: ¼ teaspoon (plus additional 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
- Prepare the sheet pan:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast the potatoes:
- In a large bowl, toss 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 the 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 sheet pan from oven. Add red onion, bell pepper, and green beans to the pan. Drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Add salmon to pan:
- Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- Roast again:
- 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.
Save This meal was a hit with my family on a busy weeknight. Everyone loved building their plates with extra lemon and fresh herbs.
Variations & Substitutions
Swap out baby potatoes for sweet potatoes or even cauliflower. Use basil or tarragon instead of dill if you prefer a different herbal profile.
Serving Suggestions
Pair this dish with a crisp green salad or steamed rice. It also goes great with a chilled glass of Sauvignon Blanc or Pinot Grigio.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at low heat to keep the salmon moist.
Save With just one pan and loads of flavor, this salmon dinner is sure to become a staple in your kitchen. Enjoy the clean-up as much as the meal!
Recipe FAQs
- → What herbs complement salmon best in this dish?
Parsley, dill, and thyme are used to enhance the fresh flavors of the salmon with bright and aromatic notes.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini are great alternatives to vary the flavor and texture.
- → How do I achieve a crispy finish on the salmon and potatoes?
After baking, broil the salmon and potatoes for 2 minutes to add a crispy golden crust.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, making it suitable for those dietary needs.
- → What wine pairs well with this meal?
A chilled Sauvignon Blanc or Pinot Grigio complements the lemon and herb flavors beautifully.
- → Should the salmon be cooked with skin on or off?
You can choose either; cooking skin-side down helps retain moisture and adds texture.