Sheet Pan Lemon Herb Salmon & Veggies
A quick and healthy sheet pan meal featuring lemon herb salmon and roasted vegetables, perfect for an easy weeknight dinner.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs Salmon Fillets skin-on or off, cut into 4-ounce portions
- 4-5 cups Assorted Vegetables e.g., broccoli florets, asparagus spears, bell peppers, cherry tomatoes, zucchini slices
- 2-3 tablespoons Olive Oil
- 1 Lemon whole, half for slicing and half for juicing
- 1 teaspoon Garlic Powder or 2-3 cloves fresh minced garlic
- 1 teaspoon Dried Dill optional
- Salt To taste
- Freshly Ground Black Pepper To taste
Garnish (Optional)
- Fresh parsley or chives chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chopped vegetables with 1-2 tablespoons of olive oil, garlic powder, salt, and pepper; spread them on one side of the baking sheet.
- Pat salmon fillets dry, brush with remaining olive oil, then season generously with salt, pepper, and dried dill.
Cooking
- Place the seasoned salmon fillets and a few thin lemon slices over each fillet on the other side of the baking sheet, alongside the vegetables.
- Bake for 12-18 minutes until the salmon flakes easily and reaches an internal temperature of 145°F (63°C) and the vegetables are tender-crisp.
Serving
- Once cooked, remove from the oven, squeeze fresh lemon juice over the salmon and vegetables, and garnish with fresh parsley or chives if desired.
Notes
This recipe is highly adaptable. Feel free to use any seasonal vegetables you have on hand. For crispier vegetables, you can roast them for 5-7 minutes before adding the salmon to the pan.