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Sheet pan lemon herb salmon and veggies

The Ultimate Sheet Pan Lemon Herb Salmon and Veggies

This Sheet Pan Lemon Herb Salmon and Veggies is a healthy, flavorful, and easy one-pan meal! Fresh salmon fillets are roasted with a medley of vibrant vegetables and a zesty lemon herb seasoning, making it a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • For the Salmon:
  • 4 6 oz salmon fillets, skin-on or skinless
  • 2 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp honey optional, for a hint of sweetness
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Veggies:
  • 1 ½ cups broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini sliced
  • 1 red bell pepper sliced
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • For Garnish:
  • 2 tbsp fresh parsley chopped
  • Lemon wedges for serving
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Instructions
 

  • Preheat And Prep:
  • Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
  • Season the Salmon:
  • In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, honey, oregano, thyme, paprika, salt, and black pepper.
  • Brush or rub the seasoning mixture evenly over the salmon fillets.
  • Prep the Veggies:
  • In a separate bowl, toss broccoli, cherry tomatoes, zucchini, and bell pepper with olive oil, garlic powder, salt, and black pepper.
  • Assemble And Bake:
  • Arrange the seasoned veggies on the sheet pan, leaving space for the salmon fillets.
  • Roast veggies for 10 minutes first.
  • Remove from the oven, place the salmon fillets in the center of the sheet pan, and return to bake for 10-12 more minutes, or until the salmon is cooked through (internal temp 145°F/63°C).
  • Serve And Enjoy:
  • Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Make It Spicy: Add ¼ tsp red pepper flakes for heat.
  • Swap Veggies: Try asparagus, carrots, or brussels sprouts.
  • Make It Meal Prep-Friendly: Store in airtight containers for up to 3 days.

Nutrition

Calories: 400kcalCarbohydrates: 12gProtein: 40gFat: 22gFiber: 4g