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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
