Pin A vibrant healthy sheet pan meal featuring tender salmon fillets crispy roasted potatoes and fresh seasonal vegetables all infused with zesty lemon and aromatic herbs
This recipe has become a family favorite especially on busy weeknights when we want a nutritious meal ready fast
Ingredients
- Fish & Marinade: 4 salmon fillets (about 150 g each) skin-on or off as preferred 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 2 garlic cloves minced 1 tablespoon fresh parsley chopped 1 tablespoon fresh dill chopped (or 1 teaspoon dried) 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) ½ teaspoon salt ¼ teaspoon freshly ground black pepper
- Vegetables: 500 g baby potatoes halved 1 red onion cut into wedges 1 red bell pepper sliced 200 g green beans trimmed 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon black pepper
- Garnish: Lemon wedges Extra chopped fresh herbs (optional)
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- Step 2:
- In a large bowl toss the halved baby potatoes with 1 tablespoon olive oil ¼ teaspoon salt and ⅛ teaspoon pepper. Spread evenly on the sheet pan and roast for 15 minutes.
- Step 3:
- While potatoes roast mix together olive oil lemon juice lemon zest garlic parsley dill thyme salt and pepper in a small bowl. Pat salmon fillets dry and coat them with the marinade.
- Step 4:
- After 15 minutes remove the sheet pan from the oven. Add the red onion bell pepper and green beans to the pan. Drizzle with remaining olive oil salt and pepper toss to combine.
- Step 5:
- Nestle the marinated salmon fillets among the vegetables skin-side down if applicable.
- Step 6:
- Return pan to oven and bake for 12 15 minutes until salmon is just cooked through and vegetables are tender.
- Step 7:
- Optional Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- Step 8:
- Serve immediately with lemon wedges and extra herbs if desired.
Pin We love gathering around the table enjoying this meal as a family especially with a glass of chilled Sauvignon Blanc on hand
Required Tools
Large sheet pan Mixing bowls Chefs knife Cutting board Parchment paper (optional)
Allergen Information
Contains fish (salmon) Check all packaged ingredients for gluten or dairy if strict dietary needs apply
Nutritional Information
Calories ~410 Total Fat 18 g Carbohydrates 28 g Protein 32 g per serving
Pin This simple sheet pan meal delivers flavor and nutrition in one easy dish perfect for any night of the week
Recipe FAQ
- → How do I prevent salmon from drying out?
Marinate salmon briefly with olive oil and lemon juice, then bake at a moderate temperature until just cooked through. Avoid overcooking for moist, tender fillets.
- → Can I substitute baby potatoes with other vegetables?
Yes, sweet potatoes or zucchini can be used as alternatives to add variety while maintaining similar roasting times and texture.
- → What herbs complement the salmon best?
Parsley, dill, and thyme create a fresh, aromatic blend, though basil or tarragon can be excellent substitutes depending on flavor preference.
- → How do I get crispier potatoes and salmon skin?
Broiling for a couple of minutes at the end of cooking enhances crispness. Ensure potatoes are evenly coated with oil and salmon skin is left on when possible.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the lemon and herb flavors, balancing the meal with crisp acidity.