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 colorful salmon sheet pan dinner for a casual weeknight, and was amazed how the aroma filled the kitchen. It quickly became our go-to family meal for busy evenings.
Ingredients
- Salmon fillets: 4 pieces, about 150 g each, skin-on or off as preferred
- Olive oil: 2 tablespoons for marinade, plus 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
- 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 garnish
- Extra chopped fresh herbs: optional for garnish
Instructions
- Prep oven and potatoes:
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it. Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on sheet pan and roast for 15 minutes.
- Make marinade and prepare salmon:
- Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a bowl. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- After roasting potatoes for 15 minutes, add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Bake salmon and vegetables:
- Nestle marinated salmon fillets among vegetables. Bake 12 to 15 minutes, until salmon is opaque and vegetables are tender.
- Broil for finish:
- Optional: Broil pan for 2 minutes for crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save Sharing this dish with loved ones always leads to lively conversation around the table as everyone enjoys the vibrant flavors and beautiful colors.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional).
Nutritional Information
Each serving contains approximately 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein.
Notes
Swap potatoes for sweet potatoes or add zucchini for variety. Try using basil or tarragon instead of dill. Pair with a chilled Sauvignon Blanc or Pinot Grigio. For extra crunch, sprinkle with toasted pine nuts.
Save This meal brings fresh flavors and simple cleanup. Serve straight from the pan with extra herbs and enjoy every bite.
Recipe Questions & Answers
- → What is the best way to ensure crispy potatoes?
Toss potatoes evenly with olive oil, salt, and pepper before roasting at a high temperature to achieve a crispy exterior and tender inside.
- → Can I use frozen salmon fillets for this dish?
Yes, but be sure to thaw them completely and pat dry to help the marinade adhere and ensure even cooking.
- → How can I prevent the vegetables from becoming soggy?
Add the vegetables after the potatoes have roasted for 15 minutes and roast them along with the salmon briefly to maintain their crispness.
- → What herbs work well with lemon and salmon?
Fresh parsley, dill, and thyme complement lemon and salmon beautifully, providing fresh, aromatic notes.
- → Is it possible to broil for a crispier finish?
Yes, broiling for 2 minutes at the end crisps the salmon skin and potatoes for a delightful texture contrast.