If you’re looking for a meal that’s easy to make, full of flavor, and feels a little bit fancy, this Sheet Pan Lemon Herb Roasted Salmon is the answer! Trust me, this dish is going to become your go-to when you need something that tastes amazing without a ton of effort. The salmon is tender, flaky, and perfectly complemented by the fresh citrusy herbs. It’s one of those dishes where everything cooks together on one pan—no mess, no fuss.
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a family dinner, hosting a dinner party, or just treating yourself to a flavorful meal, this dish is versatile enough for any occasion. Here’s why it’s a favorite:
- One-Pan Wonder: Everything cooks together on one sheet pan. Less cleanup, more time to enjoy your meal!
- Fresh and Flavorful: The combination of lemon, garlic, and herbs creates a delicious, bright flavor that elevates the salmon to a whole new level.
- Quick and Easy: With just a few ingredients and simple steps, you’ll have a restaurant-quality meal in no time. Even busy weeknights can feel a little extra with this one!
- Healthy: This dish is full of healthy fats from the salmon, and the veggies add a nice dose of nutrients. It’s a feel-good meal that leaves you satisfied without the guilt.
- Crowd-Pleasing: It’s hard to go wrong with salmon—this dish is light enough for a summer gathering and hearty enough for a cozy dinner at home.
Ingredients
Here’s the magic of this sheet pan dinner—it’s packed with fresh ingredients that come together beautifully. Let’s break it down:
- Salmon Fillets: The star of the show! Tender, flaky salmon is the perfect main event for this meal.
- Lemon: Fresh lemon zest and juice brighten up the whole dish and add a citrusy punch that complements the rich salmon.
- Garlic: A few cloves of garlic bring that savory, aromatic kick that makes the dish irresistible.
- Fresh Herbs: A mix of parsley, thyme, and rosemary adds depth and freshness. You can even switch it up depending on what herbs you have on hand.
- Olive Oil: A little drizzle of olive oil brings all the flavors together and helps the salmon roast perfectly.
- Salt and Pepper: Basic seasonings that bring the dish to life—don’t skimp on this!
- Vegetables: Think asparagus, zucchini, or baby potatoes, whatever you like to roast alongside the salmon for a complete meal.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this simple yet elegant dinner:
- Preheat Your Oven: Preheat your oven to 400°F (200°C). You want that heat nice and hot to roast the salmon and veggies to perfection.
- Prepare the Salmon: Place the salmon fillets on the sheet pan and drizzle with olive oil. Squeeze fresh lemon juice over the fillets and sprinkle with lemon zest. Add salt, pepper, and minced garlic to taste. Top with fresh herbs like parsley, thyme, and rosemary. You can even slide a few lemon slices onto the salmon for extra flavor.
- Prepare the Veggies: If you’re using vegetables like asparagus, zucchini, or potatoes, toss them in olive oil, salt, and pepper. Spread them out around the salmon on the sheet pan. This way, everything cooks together and soaks up all those delicious flavors.
- Roast the Dish: Pop the sheet pan into the oven and roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The veggies should be tender and slightly caramelized by the time the salmon is done.
- Serve and Enjoy: Once everything is roasted to perfection, remove from the oven. Serve the salmon with the veggies, and garnish with extra fresh herbs or a squeeze of lemon if you like. Enjoy this flavorful, easy dinner!
How to Serve Sheet Pan Lemon Herb Roasted Salmon
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to elevate your meal:
- Fresh Green Salad: A light salad with a tangy vinaigrette will balance the richness of the salmon.
- Rice or Quinoa: Serve alongside fluffy rice or quinoa for a complete meal that’s filling and satisfying.
- Garlic Bread: A side of garlic bread is always a crowd-pleaser and perfect for mopping up any extra juices from the pan.
- Steamed Vegetables: If you want more vegetables on the side, steamed broccoli or green beans would complement the dish nicely.
Presentation also matters! Serving the salmon with lemon wedges and extra fresh herbs can make the meal feel like something special.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can prep the salmon and vegetables in advance. Just store everything in the fridge until you’re ready to cook.
- Change Up the Veggies: Feel free to use whatever vegetables you love! Carrots, bell peppers, or Brussels sprouts all work well in this dish.
- Use a Meat Thermometer: If you’re unsure about the salmon’s doneness, use a meat thermometer. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.
- Make it Spicy: If you love a little heat, sprinkle some red pepper flakes or drizzle some hot sauce over the salmon before roasting.
FAQ Section
- Q1: Can I use frozen salmon for this recipe?
A1: Yes! Just make sure to thaw the salmon before cooking. You can defrost it in the fridge overnight or use the quick-thaw method by placing it in a sealed plastic bag and running it under cold water. - Q2: Can I add more herbs?
A2: Of course! Feel free to add any herbs you love, like dill, basil, or oregano. The more, the merrier! - Q3: Can I make this dish without the vegetables?
A3: Absolutely! You can serve the salmon alone or with a side of your choice if you prefer to skip the veggies. - Q4: Can I double the recipe?
A4: Yes! Just make sure to use a larger sheet pan to accommodate the extra salmon and vegetables. You may need to adjust the cooking time slightly. - Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. - Q6: Can I use another type of fish instead of salmon?
A6: Yes! You can use other fish like cod or trout, but keep in mind that the cooking time may vary depending on the thickness of the fillets. - Q7: How do I know when the salmon is cooked?
A7: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). - Q8: Can I use other citrus fruits instead of lemon?
A8: Yes! Try lime, orange, or even grapefruit for a different citrus twist. - Q9: Can I make this dish on a grill instead of the oven?
A9: Absolutely! Grill the salmon and veggies on a medium-high heat for about 10-12 minutes, flipping the salmon halfway through. - Q10: How can I make this dish spicier?
A10: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to give it that extra kick!
Conclusion
This Sheet Pan Lemon Herb Roasted Salmon is the perfect combination of fresh, healthy, and full of flavor—all in one easy-to-make dish. Whether you’re cooking for yourself or a crowd, this recipe is sure to impress with minimal effort. So, gather your ingredients, preheat that oven, and get ready to enjoy a delicious and nutritious meal!
Print
Sheet Pan Lemon Herb Roasted Salmon
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Lemon-Herb Salmon with Asparagus is the perfect healthy dinner, packed with fresh flavors and easy to make. It’s a gluten-free, dairy-free meal that combines both protein and veggies in just 20 minutes. Ideal for busy weeknights or a wholesome family meal!
Ingredients
For the Salmon + Asparagus:
- 4 (4-6 oz.) salmon fillets
- 1 pound asparagus, ends trimmed
For the Marinade:
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 Tbsp dried thyme
- 1 Tbsp dried parsley
- 3 cloves garlic, mashed
- Salt & pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and place the salmon fillets on top.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried thyme, dried parsley, garlic, salt, and pepper.
- Pour the marinade evenly over the salmon fillets, saving a bit for the asparagus.
- Place the trimmed asparagus on the baking sheet and coat them with the remaining marinade.
- Bake for 12-13 minutes, or until the salmon is cooked through.
- Remove from the oven, serve, and enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This recipe is also great served with rice or quinoa for a more filling meal.
Nutrition
- Serving Size: 1 plate
- Calories: 33
- Sugar: 2g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg