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Easy Sheet Pan Salmon with Lemon Herb Vegetables

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This easy sheet pan salmon with lemon herb vegetables is a quick and delicious weeknight dinner that comes together in about 30 minutes. Salmon fillets and colorful vegetables are roasted on a single pan with a bright lemon herb marinade, resulting in tender, flaky fish and caramelized veggies with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170g each), skin on or off
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 lemon, zest and juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium zucchini, sliced into half-moons (about 1 cup / 150g)
  • 1 red bell pepper, cut into 1-inch pieces (about 1 cup / 150g)
  • 1 small red onion, cut into wedges (about 1 cup / 150g)
  • 1 cup cherry tomatoes (about 150g)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 sprigs fresh rosemary or 1 teaspoon dried (optional)
  • Fresh parsley or dill, chopped (for garnish)
  • Lemon wedges (for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position. Line your sheet pan with parchment paper or foil.
  2. In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them evenly on the prepared sheet pan in a single layer.
  3. Roast the vegetables for 10 minutes.
  4. While the vegetables roast, make the lemon herb marinade: In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Pat the salmon fillets dry with paper towels. Place them on a plate and pour the marinade over them, turning to coat. Let them sit at room temperature while the vegetables finish their head start (no longer than 15 minutes).
  6. After 10 minutes, remove the sheet pan from the oven. Push the vegetables to the sides, creating space in the center. Place the salmon fillets skin-side down (if using skin-on) in the center. Spoon any remaining marinade over the salmon and vegetables.
  7. Return to the oven and roast for 12-15 minutes, depending on thickness. For 1-inch thick fillets, 12 minutes gives medium, 15 minutes gives well done.
  8. Check for doneness: The salmon should flake easily with a fork and reach an internal temperature of 125°F-135°F (52°C-57°C). The vegetables should be tender and slightly charred.
  9. Let the salmon rest on the pan for 2-3 minutes. Sprinkle with fresh parsley or dill, a squeeze of fresh lemon juice, and a pinch of flaky sea salt if desired.
  10. Serve immediately with roasted vegetables and extra lemon wedges on the side.

Notes

Pat the salmon dry for crispy skin. Cut vegetables uniformly (about ½-inch thick) for even cooking. Use room temperature salmon for even cooking. Don’t overcrowd the pan to ensure proper roasting. For denser vegetables like potatoes or carrots, pre-roast for 10-15 minutes before adding salmon. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently.

Nutrition

Keywords: sheet pan salmon, lemon herb salmon, easy salmon recipe, weeknight dinner, healthy salmon, roasted vegetables, one pan meal

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