Sheet Pan Lemon Herb Salmon and Vegetables
A clean, simple eat featuring flaky lemon herb salmon roasted alongside colorful vegetables on one pan — ready in 35 minutes with 38g of protein and under 400 calories per serving.
10m
4
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Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, sliced
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 lemon, thinly sliced into rounds
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat Oven
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- 2
Season the Vegetables
Add the broccoli florets, zucchini, cherry tomatoes, and red bell pepper to the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with half the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano. Toss to coat evenly and spread into a single layer, leaving space in the center for the salmon.
- 3
Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes, until they begin to soften slightly and develop a little color around the edges.
- 4
Prepare the Salmon
While the vegetables roast, pat the salmon fillets completely dry with paper towels — this is essential for a good crust. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, remaining minced garlic, thyme, smoked paprika, and the remaining salt and black pepper. Rub this mixture evenly over the top and sides of each salmon fillet.
- 5
Add Salmon to the Pan
Remove the baking sheet from the oven. Push the partially cooked vegetables to the sides of the pan, creating four spaces in the center. Place the seasoned salmon fillets skin-side down in those spaces. Lay two to three lemon slices over the top of each fillet.
- 6
Finish Roasting
Return the baking sheet to the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and registers an internal temperature of 125°F–130°F for medium or 145°F for fully cooked. The vegetables should be tender and lightly caramelized at the edges.
- 7
Garnish and Serve
Remove the baking sheet from the oven and let the salmon rest for 2 minutes. Garnish everything generously with freshly chopped parsley. Serve directly from the pan for a clean, simple presentation, or plate individually with a squeeze of fresh lemon juice over the top.
Chef's Tips
For the best results, make sure your salmon fillets are similar in thickness so they cook evenly. If your fillets are thicker than 1 inch, add 2–3 extra minutes of cook time. Don't skip drying the salmon — moisture prevents proper caramelization. You can swap in any quick-roasting vegetables you have on hand, such as asparagus, snap peas, or yellow squash, to keep this recipe flexible and fridge-friendly.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this sheet pan lemon herb salmon and vegetables
How long does it take to make Sheet Pan Lemon Herb Salmon and Vegetables?
This recipe takes 35 minutes total time, including 10 minutes prep time and 25 minutes cooking time.
How many servings does this Sheet Pan Lemon Herb Salmon and Vegetables recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Sheet Pan Lemon Herb Salmon and Vegetables recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Sheet Pan Lemon Herb Salmon and Vegetables recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this sheet pan lemon herb salmon and vegetables ahead of time?
Yes! You can prepare this sheet pan lemon herb salmon and vegetables up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover sheet pan lemon herb salmon and vegetables?
Store leftover sheet pan lemon herb salmon and vegetables covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with sheet pan lemon herb salmon and vegetables?
This sheet pan lemon herb salmon and vegetables pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze sheet pan lemon herb salmon and vegetables?
Yes, this sheet pan lemon herb salmon and vegetables freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.