Lemon Herb Salmon with Roasted Potatoes and Vegetables Recipe

Introduction

This Lemon Herb Salmon Potato Sheet is a bright, flavorful one-pan meal perfect for busy weeknights. Tender salmon fillets roast alongside vibrant vegetables and baby potatoes, all infused with fresh herbs and zesty lemon. It’s simple, healthy, and packed with deliciousness.

Ingredients

• 4 salmon fillets (approximately 5 oz each), skin-on or skinless as preferred
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 garlic cloves, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound (about 3.5 cups) baby potatoes, halved
• 1 medium red onion, cut into wedges
• 1 medium red bell pepper, sliced
• 7 ounces (about 1.5 cups) green beans, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• Lemon wedges
• Extra chopped fresh herbs (optional)

Instructions

1. Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper or lightly oil the surface.
2. Step 2: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them evenly on the prepared sheet pan and roast for 15 minutes.
3. Step 3: Meanwhile, combine the remaining olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Pat the salmon fillets dry and coat them evenly with this marinade.
4. Step 4: Remove the sheet pan from the oven after the potatoes have roasted for 15 minutes. Add the red onion wedges, bell pepper slices, and green beans to the potatoes. Drizzle with the remaining olive oil, sprinkle with salt and pepper, then toss everything gently to combine.
5. Step 5: Nestle the marinated salmon fillets among the vegetables, placing them skin-side down if your fillets have skin.
6. Step 6: Return the sheet pan to the oven and bake for 12–15 minutes, or until the salmon is cooked through and the vegetables are tender.
7. Step 7: For an extra crisp finish, broil the sheet pan for 2 minutes, watching carefully to avoid burning.
8. Step 8: Transfer the salmon and vegetables to plates. Serve immediately with lemon wedges and extra fresh herbs if desired.

Tips & Variations

• Use fresh herbs whenever possible for the brightest flavor, but dried herbs work well in a pinch.
• Try adding cherry tomatoes or asparagus for a seasonal twist on the vegetables.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
• For easier cleanup, line your sheet pan with foil before the parchment paper.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Note that salmon is best enjoyed fresh but reheats well if done carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before marinating to avoid excess moisture that can affect cooking.

How can I tell when the salmon is cooked?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. An internal temperature of 145°F is recommended for safety.

Lemon Herb Salmon with Roasted Potatoes and Vegetables Recipe

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★★★★★

5 from 764 reviews

• Author: Luna
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Lemon Herb Salmon Potato Sheet recipe offers a delightful, one-pan meal that pairs tender, flavorful salmon fillets with roasted baby potatoes and mixed vegetables. Infused with fresh herbs and bright lemon zest, this dish is both healthy and easy to prepare, perfect for a weeknight dinner that requires minimal cleanup.

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Ingredients

Scale 1x2x3x

For the Salmon Marinade

• 4 salmon fillets (approximately 5 oz each), skin-on or skinless as preferred
• 2 tablespoons olive oil (divided)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 garlic cloves, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

For the Vegetables and Potatoes

• 1 pound (about 3.5 cups) baby potatoes, halved
• 1 medium red onion, cut into wedges
• 1 medium red bell pepper, sliced
• 7 ounces (about 1.5 cups) green beans, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

To Serve

• Lemon wedges
• Extra chopped fresh herbs (optional)

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Instructions

1. Prepare Oven and Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil the surface to prevent sticking.
2. Roast Potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared sheet pan and roast in the oven for 15 minutes to start softening and browning.
3. Make Marinade and Prepare Salmon: While the potatoes roast, combine the remaining 1 tablespoon olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pat the salmon fillets dry with paper towels and brush them evenly with this lemon herb marinade.
4. Add Vegetables: After the initial 15 minutes of roasting, remove the sheet pan from the oven. Add the red onion wedges, bell pepper slices, and trimmed green beans to the sheet pan. Drizzle with remaining olive oil (if any), sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss gently to combine all the vegetables and potatoes.
5. Arrange Salmon: Nestle the marinated salmon fillets among the vegetables on the sheet pan, placing them skin-side down if your fillets have skin. This will help achieve crispness and even cooking.
6. Bake: Return the sheet pan to the oven and bake for another 12 to 15 minutes, or until the salmon is cooked through and the vegetables are tender. The salmon should flake easily with a fork.
7. Optional Broil: For added crispness on the salmon skin and roasted potatoes, broil the sheet pan for an additional 2 minutes, monitoring closely to prevent burning.
8. Serve: Transfer the salmon and roasted vegetables to plates. Serve immediately with lemon wedges on the side and sprinkle extra chopped fresh herbs over the top if desired for fresh flavor and garnish.

Notes

• Salmon fillets can be skin-on or skinless, based on your preference.
• If you don’t have fresh herbs, dried herbs may be used but use sparingly as they are more concentrated.
• Keep an eye on the broil step to prevent charring; it’s optional for a crispier finish.
• You can substitute baby potatoes with fingerlings or small Yukon gold potatoes.
• For a low-sodium version, reduce or omit added salt.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: lemon herb salmon, sheet pan dinner, roasted salmon, healthy salmon recipe, one pan meal, roasted potatoes, green beans, easy dinner, baked salmon