Save Experience the delightful harmony of flavors in this Lemon Herb Salmon & Potato Sheet Pan meal. This dish brings together tender, juicy salmon fillets and crispy roasted baby potatoes with a medley of fresh seasonal vegetables, all kissed by bright lemon juice and fragrant herbs. Perfectly balanced and incredibly easy to prepare, it's a wholesome American classic that fits beautifully into gluten-free and dairy-free diets.
Save This vibrant dish delivers a satisfying crunch from the roasted potatoes alongside the juicy, flavorful salmon, creating a colorful and nutritious plate that’s as appealing to the eye as it is to the palate.
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
- 1. Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
- 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.
- 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.
- 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.
- 5. Nestle the marinated salmon fillets among the vegetables, skin-side down if applicable.
- 6. Return pan to oven and bake for 12–15 minutes, until salmon is just cooked through and vegetables are tender.
- 7. Optional: Broil for 2 minutes for a crispier finish on the salmon and potatoes.
- 8. Serve immediately with lemon wedges and extra herbs if desired.
Zusatztipps für die Zubereitung
For an even coating of the marinade, pat the salmon fillets dry before applying. Ensure the potatoes are evenly spaced on the sheet pan to promote crispiness. Adjust the broiling time carefully to avoid overcooking the salmon or burning the vegetables.
Varianten und Anpassungen
Swap baby potatoes for sweet potatoes or add zucchini for a different vegetable mix. Experiment with basil or tarragon instead of dill for a fresh twist on the herb flavor. This dish is very versatile and easily tailored to your taste and seasonal availability.
Serviervorschläge
Serve this vibrant meal with lemon wedges and additional chopped fresh herbs to brighten each bite. Pair with a chilled Sauvignon Blanc or Pinot Grigio for a perfectly balanced dining experience. For added texture, sprinkle toasted pine nuts on top just before serving.
Save This Lemon Herb Salmon & Potato Sheet Pan dinner is a satisfying, healthy way to bring bright, fresh flavors to your table with minimal fuss. Whether for a busy weeknight or a casual family meal, it consistently delivers on taste, nutrition, and ease.
Recipe FAQ
- → What type of salmon works best?
Skin-on or skinless salmon fillets, about 150 grams each, work well to hold moisture and flavor.
- → Can I use other vegetables?
Yes, substitute or add zucchini, sweet potatoes, or other seasonal vegetables based on preference.
- → How do I get crispy potatoes?
Roast the potatoes first for 15 minutes before adding other vegetables; a final broil helps crisp them up.
- → What herbs pair well with lemon and salmon?
Parsley, dill, thyme, basil, or tarragon complement the fresh lemon and salmon beautifully.
- → Can this be made gluten- and dairy-free?
Yes, all ingredients are naturally gluten- and dairy-free, perfect for sensitive diets.
- → What wine pairs nicely with this dish?
Try a chilled Sauvignon Blanc or Pinot Grigio to enhance the bright lemon and herb flavors.