Sheet Pan Lemon Herb Salmon with Veggies: A Healthy & Flavorful Meal

INTRODUCTION

Craving a quick, healthy dinner that requires little cleanup? This Sheet Pan Lemon Herb Salmon with Veggies is the perfect solution. With tender salmon fillets, roasted baby potatoes, and vibrant veggies like cherry tomatoes and green beans (or asparagus), this dish is not only packed with flavor but also requires just one pan. The lemon herb marinade ties everything together with a bright, fresh taste, making it a family favorite that comes together in under 40 minutes. Excited to prepare this tasty dish for dinner tonight?

Preparing the Ingredients for Sheet Pan Lemon Herb Salmon

Before you start cooking, gather all the ingredients needed for this Sheet Pan Lemon Herb Salmon with Veggies. The preparation is simple, and most of it involves just chopping and tossing the ingredients with a bit of olive oil and seasoning.

Ingredients For Salmon with Veggies:

• 4 salmon fillets (about 6 oz each)
• 1 lb (450 g) baby potatoes, halved
• 1 cup cherry tomatoes
• 1 cup green beans or asparagus, trimmed
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley and lemon slices, for garnish

Sheet Pan Lemon Herb Salmon with Veggies

This Sheet Pan Lemon Herb Salmon with Veggies is a healthy, easy-to-make dinner. Salmon fillets, baby potatoes, and vibrant vegetables like cherry tomatoes and green beans (or asparagus) are roasted with a bright lemon herb marinade, all on one pan. Perfect for busy weeknights with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 4 People

Course: DINNER, Healthy, One-Pan Meal

Cuisine: American, Healthy

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 salmon fillets about 6 oz each
• 1 lb 450 g baby potatoes, halved
• 1 cup cherry tomatoes
• 1 cup green beans or asparagus trimmed
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 garlic cloves minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley and lemon slices for garnish

Equipment

• Large baking sheet
• Parchment paper or foil for easy cleanup
• Small bowl for mixing marinade
• Knife and cutting board for prepping veggies
• Calories:
• Calories: 450
• Total Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 540mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 35g
• Vitamin A: 10% DV
• Vitamin C: 35% DV
• Calcium: 6% DV
• Iron: 15% DV

Method

 

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a large bowl, toss potatoes with 1 tbsp olive oil, salt, and pepper. Arrange on one side of the sheet pan. Bake for 15 minutes.
3. Meanwhile, in a small bowl, mix remaining olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
4. Remove sheet pan from oven. Push potatoes to one side and add cherry tomatoes and green beans/asparagus to the pan.
5. Place salmon fillets on the pan. Brush salmon and veggies with the lemon herb mixture.
6. Return pan to oven and bake for 12–15 minutes, or until salmon is cooked through and veggies are tender.
7. Garnish with fresh parsley and extra lemon slices. Serve immediately.

Notes

For a different veggie, you can swap green beans with asparagus, zucchini, or bell peppers.

For an extra flavor boost, try adding fresh rosemary or thyme to the marinade.

If you like a crispy skin, you can broil the salmon for the last 2 minutes of baking.

This dish pairs beautifully with a side of quinoa or rice for a fuller meal.

Step 1: Preparing the Veggies and Potatoes

Begin by halving the baby potatoes, as they take a bit longer to cook and should go in first. Toss them with 1 tablespoon of olive oil, then season with salt and pepper. Arrange the potatoes on one side of the baking sheet. Once prepared, place the sheet in the preheated oven to give the potatoes a head start on roasting.

Step 2: Mixing the Lemon Herb Marinade

While the potatoes are roasting, prepare the lemon herb marinade. In a small bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and a pinch of salt and pepper. This fragrant blend will bring a tangy citrus flavor to the salmon and vegetables.

Assembling the Sheet Pan

Once the potatoes have been in the oven for 15 minutes, it’s time to add the other ingredients.

Step 1: Add the Veggies

Take the sheet pan out of the oven. Push the potatoes to one side of the pan and add the cherry tomatoes and green beans (or asparagus, if preferred). These vegetables cook quickly and will be perfectly tender when baked with the salmon.

Step 2: Add the Salmon

Next, place the salmon fillets on the sheet pan with the veggies. Brush both the salmon fillets and the vegetables generously with the lemon herb marinade. This will help infuse the dish with fresh, zesty flavors.

Baking the Sheet Pan Lemon Herb Salmon

Now it’s time to bake everything together.

Step 1: Return the Pan to the Oven

Put the sheet pan back in the oven and bake for 12-15 minutes, or until the salmon is cooked through and the veggies are tender. The salmon should be opaque and easily flake with a fork. Keep an eye on the veggies and potatoes to make sure they don’t overcook.

Step 2: Garnish and Serve

Once everything is nicely roasted, take the sheet pan out of the oven. Garnish with fresh parsley and extra lemon slices for a pop of color and extra freshness. Serve right away and enjoy this simple, delicious dinner whit Salmon with Veggies!

Serving Suggestions and Variations

This Sheet Pan Lemon Herb Salmon with Veggies is incredibly flexible. You can easily change the vegetables or tweak the seasoning to suit your personal taste.

Step 1: Serve alongside a fresh salad or rice.

For a complete meal, serve the salmon and veggies over a bed of rice or alongside a fresh salad. The citrusy, herb-infused flavors pair beautifully with a light and refreshing salad or a simple side of quinoa.

Step 2: Try Other Vegetables

Feel free to experiment with different vegetables. Broccoli, zucchini, or bell peppers can all be great alternatives to the green beans or asparagus. Just make sure to cut them into similar-sized pieces to ensure even cooking.

for more recipes, follow me on my Facebook page

you can see more recipes :

Overnight Oats with Banana and Chia Seeds

Smoothie King Strawberry Yogurt Delight

Conclusion

This Sheet Pan Lemon Herb Salmon with Veggies is a quick, healthy, and delicious meal that makes cleaning up a breeze. With just one pan, you can prepare a balanced dish filled with protein, fiber, and fresh, bright flavors. The lemon herb marinade elevates the dish, making it a perfect choice for busy weeknights or when you’re entertaining guests. Give this easy and flavorful Salmon with Veggies a try tonight!

FAQs: