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.
Sheet pan meals like this lemon herb salmon & potato recipe are a staple for busy weeknights in my home. I love how the oven does the work while I prep a simple salad or tidy up the kitchen.
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 veggies
- 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 veggies
- Black pepper: ¼ teaspoon for marinade + ¼ teaspoon for veggies
- 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 garnish
Instructions
- Prepare the pan:
- Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Roast potatoes first:
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread evenly on the pan and roast for 15 minutes.
- Marinate the salmon:
- While potatoes cook, combine remaining olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl. Pat salmon fillets dry and coat with the mixture.
- Add more veggies:
- After potatoes have roasted 15 minutes, remove pan and add red onion, red bell pepper, and green beans. Drizzle with remaining olive oil, salt, and pepper. Toss to combine.
- Place salmon:
- Nestle marinated salmon fillets among the vegetables, skin-side down if using skin-on fish.
- Finish roasting:
- Return the pan to the 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 to crisp salmon and potatoes.
- Serve:
- Serve immediately with lemon wedges and extra chopped herbs if desired.
Save This is a meal my family requests year-round. Even picky eaters love the crispy potatoes and bright, tangy salmon.
Serving Suggestions
Pair with a simple side salad, steamed asparagus, or your favorite roasted greens. Chilled Sauvignon Blanc or Pinot Grigio is an excellent match for the flavors.
Flavor Variations
Swap in sweet potatoes or zucchini for a twist. Try basil or tarragon instead of dill, or sprinkle toasted pine nuts on top for crunch.
Nutrition Benefits
Each serving packs about 410 calories, 18 g fat, 28 g carbs, and 32 g protein. The dish is gluten-free, dairy-free, and loaded with healthy omega-3s.
Save With every colorful bite, you get a burst of lemony freshness and satisfying comfort. Make it your go-to for a healthy and delicious crowd-pleaser.
Recipe Guide
- → How do I keep salmon moist when roasting?
Marinate salmon with olive oil, lemon juice, and herbs to lock in moisture and roast gently until just cooked through for tender, juicy fish.
- → Can I use other vegetables with this dish?
Yes, swapping or adding zucchini, sweet potatoes, or different seasonal vegetables works well to customize flavors and textures.
- → What is the best way to get crispy potatoes?
Par-roasting potatoes first and then broiling at the end enhances crispiness while keeping interiors soft and fluffy.
- → How long should the salmon cook?
Salmon fillets typically roast for 12 to 15 minutes, depending on thickness, until just cooked and flaky.
- → Can I prepare this meal ahead of time?
Marinate the salmon and chop vegetables in advance; assemble and roast just before serving for best freshness and texture.