Description
A quick, vibrant, and wholesome Lemon Herb Sheet Pan Salmon with Veggies recipe that combines succulent salmon fillets and a colorful array of fresh vegetables, all roasted together on one pan. The zesty lemon and fragrant herbs boost flavor, making this healthy and delicious dish perfect for busy weeknights or an easy yet elegant meal.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (fresh or thawed, skin-on)
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (plus extra for tossing veggies)
- 2 tbsp fresh dill (chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme (chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
Vegetables
- 1 red bell pepper (chopped)
- 1 bunch asparagus (trimmed and cut)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (sliced)
Instructions
- Prep the Vegetables: Wash and chop your chosen vegetables into similar-sized pieces to ensure even cooking. Toss them with olive oil, minced garlic, salt, and pepper, then spread them out on a large sheet pan in a single layer.
- Marinate the Salmon: While the veggies begin roasting, mix lemon juice, lemon zest, minced garlic, olive oil, and chopped fresh herbs to make the marinade. Pat the salmon fillets dry, then rub the marinade evenly over them.
- Arrange the Salmon on the Sheet Pan: After roasting the vegetables for about 10 minutes, remove the pan from the oven and nestle the salmon fillets skin-side down among the veggies. Return the pan to the oven.
- Roast Until Perfect: Bake everything together for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized at the edges. Watch closely to prevent overcooking the fish.
- Serve and Enjoy: Remove the pan from the oven, drizzle any remaining pan juices over the salmon and vegetables, and add a fresh squeeze of lemon if desired before serving.
Notes
- Use room temperature salmon for even cooking; let it sit out for 15 minutes before roasting.
- Do not overcrowd the pan to allow proper roasting and caramelization.
- Fresh herbs yield the brightest flavors; dried herbs can be substituted in smaller amounts if needed.
- Bake at 400°F for optimal crispness and moisture balance.
- Check salmon doneness starting at 12 minutes to avoid drying out the fish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Cooked leftovers can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
- Reheat gently in a 300°F oven for about 10 minutes to maintain texture.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: salmon, sheet pan dinner, lemon herb salmon, roasted vegetables, healthy dinner, quick dinner, gluten free, dairy free