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 wanted something nourishing but fuss-free for a weeknight. It quickly became a favorite, especially as a way to use up extra vegetables and herbs from the garden.
Ingredients
- Salmon fillets: 4 fillets (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: 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: ½ teaspoon for marinade plus ½ teaspoon for vegetables
- Freshly ground black pepper: ¼ teaspoon for marinade 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
- Prepare the oven:
- Preheat 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 halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on sheet pan and roast for 15 minutes.
- Make salmon marinade:
- While potatoes roast, mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat with marinade.
- Add vegetables:
- After 15 minutes, remove sheet pan from oven. Add red onion, bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper; toss to combine.
- Add salmon:
- Nestle marinated salmon fillets among 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.
- Broil for crispiness (optional):
- Broil for 2 minutes for a crispier finish on salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra herbs if desired.
Save This has become a go-to family dinner, often requested by my kids after busy school days. We love gathering around the table with this vibrant meal and sharing stories while everyone digs in.
Serving Suggestions
Pair with a crisp green salad or some cooked quinoa for a complete meal. For a classic touch, enjoy alongside a glass of chilled Sauvignon Blanc.
Variations
Swap in sweet potatoes or zucchini for the baby potatoes. Add extra vegetables like asparagus or carrots in spring for more color and flavor.
Nutritional Info
Each serving provides about 410 calories, 18 g fat, 28 g carbohydrates, and 32 g protein. Nutritional values may vary based on chosen ingredients.
Save Enjoy this vibrant, wholesome meal with your favorite sides for a perfect dinner. Leftovers keep well for lunch the next day.
Cooking Questions
- → How do I keep salmon moist during baking?
Pat salmon dry before coating with the marinade to ensure even cooking. Baking at a high temperature for a shorter time helps retain moisture.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini work well and add different flavors and textures to the dish.
- → What herbs complement salmon best in this dish?
Dill, parsley, and thyme provide fresh, aromatic notes. Basil or tarragon are great alternatives for variation.
- → Is it better to leave the salmon skin on or off?
Keeping the skin on helps the fillet hold together and adds crispiness when broiled, but it can be removed before serving if preferred.
- → How can I add extra crunch to this meal?
Sprinkle toasted pine nuts over the finished dish for a delightful crunchy contrast.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the lemony and herbaceous flavors beautifully.