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Sheet Pan Lemon Herb Salmon with Veggies

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.
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Prep Time 25 minutes
Cook Time 30 minutes
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.