Save to Pinterest 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 recipe for a weeknight family dinner when time was tight and everyone was craving something light but flavorful. Sheet pan meals quickly became a favorite because the oven does most of the work and dinner comes together with minimal fuss.
Ingredients
- Salmon fillets: 4 fillets (about 150 g each), skin-on or off as preferred
- Olive oil (fish & marinade): 2 tablespoons
- 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 (fish & marinade): ½ teaspoon
- Black pepper (fish & marinade): ¼ teaspoon, freshly ground
- Baby potatoes: 500 g, halved
- Red onion: 1, cut into wedges
- Red bell pepper: 1, sliced
- Green beans: 200 g, trimmed
- Olive oil (vegetables): 2 tablespoons
- Salt (vegetables): ½ teaspoon
- Black pepper (vegetables): ¼ teaspoon
- Lemon wedges: for serving
- Extra chopped fresh herbs: optional, for garnish
Instructions
- Prep Oven & Sheet Pan:
- 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 the sheet pan and roast for 15 minutes.
- Make Marinade & Coat Salmon:
- 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 the sheet pan from the 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:
- Nestle marinated salmon fillets among the 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 (Optional):
- 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 to Pinterest This meal always reminds me of our weekend gatherings, where everyone grabs a fork and dives into the sheet pan right at the table. It's a lively, informal way to serve dinner that always brings smiles.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, parchment paper (optional)
Allergen Information
Contains fish (salmon). Check all packaged ingredients for gluten or dairy if strict dietary needs apply.
Nutritional Information
Per serving: Calories: ~410, Total Fat: 18 g, Carbohydrates: 28 g, Protein: 32 g
Save to Pinterest Try serving this dish with a crisp salad and chilled white wine for a complete meal. The leftovers make a tasty lunch the next day too!
Common Recipe Questions
- → What vegetables work best in this dish?
Baby potatoes, green beans, red bell peppers, and red onion offer color and texture, but zucchini or carrots can be swapped in easily.
- → Can the salmon be substituted?
Yes, you may use trout, cod, or steelhead fillets if preferred, though cooking times may vary slightly.
- → Is it possible to prepare this meal ahead?
Prep the vegetables and salmon marinade ahead, then assemble and roast when ready to eat for maximum freshness.
- → How do you achieve crispy potatoes?
Roast potatoes for 15 minutes before adding other ingredients, and broil briefly at the end if you want extra crunch.
- → What herbs enhance the flavor most?
Fresh parsley, dill, and thyme add brightness, but basil or tarragon can be substituted for a different herbal twist.
- → Is this meal suitable for gluten-free diets?
Yes, it is naturally gluten-free and dairy-free. Always check packaging on added ingredients for assurance.