Save A vibrant, healthy one-pan meal featuring tender salmon fillets baked with a medley of fresh vegetables and fragrant herbs, all brightened with zesty lemon.
This recipe quickly became a favorite for busy weeknights when I wanted something nutritious yet easy to prepare.
Ingredients
- Seafood: 4 (6 oz) salmon fillets, skin-on or skinless
- Vegetables: 1 pound baby potatoes, halved or quartered, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 medium zucchini, sliced into half-moons, 1 small red onion, cut into wedges, 1 cup cherry tomatoes, halved
- Marinade & Seasonings: 3 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons lemon zest, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 2 teaspoons fresh chopped parsley, 1 teaspoon dried oregano, 3 garlic cloves, minced, 1 teaspoon salt, 1/2 teaspoon black pepper
- Garnish: Lemon slices, for serving, Extra chopped fresh herbs
Instructions
- Preheat the oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Roast potatoes:
- In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes on the sheet pan and roast for 10 minutes.
- Prepare marinade:
- Meanwhile, in the same bowl, combine remaining olive oil, lemon juice, lemon zest, thyme, parsley, oregano, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Marinate salmon:
- Add salmon fillets to the marinade and gently turn to coat. Set aside.
- Add vegetables:
- After potatoes have roasted for 10 minutes, add bell peppers, zucchini, red onion, and cherry tomatoes to the pan. Drizzle with a bit of the marinade and toss to combine with the potatoes.
- Arrange salmon:
- Push vegetables aside to make space and place the marinated salmon fillets on the sheet pan, skin-side down if using skin-on fillets.
- Add lemon slices:
- Arrange lemon slices over the salmon and vegetables. Drizzle any remaining marinade over the top.
- Bake:
- Return pan to the oven and bake for 12–14 minutes, or until salmon flakes easily with a fork and vegetables are tender.
- Serve:
- Remove from the oven. Garnish with extra fresh herbs and serve immediately.
Save This dish always brings my family together around the dinner table sharing stories and enjoying each other's company.
Notes
Serve with crusty bread or a side of quinoa for a complete meal. Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large rimmed sheet pan Mixing bowls Chefs knife Cutting board Measuring spoons
Allergen Information
Contains fish (salmon). This recipe is gluten-free and dairy-free. Always check ingredient labels for potential allergens if using packaged products.
Save This sheet pan salmon recipe is quick to prepare yet impressive for guests. Enjoy the convenience and fresh flavors all in one pan.
Recipe FAQs
- → Can I use frozen salmon fillets?
Yes, but be sure to thaw them completely and pat dry before marinating to ensure even cooking.
- → What vegetables can I substitute?
Feel free to swap in asparagus, broccoli, or carrots based on availability and seasonality.
- → How do I know when the salmon is done?
The salmon flakes easily with a fork and is opaque throughout when fully cooked.
- → Can I prepare this ahead of time?
Marinate the salmon and chop vegetables in advance, then assemble and bake just before serving.
- → What sides pair well with this dish?
Crusty bread, quinoa, or a crisp green salad complement the meal nicely.