One-Pan Lemon-Garlic Herb Salmon with Roasted Root Vegetables
This simple and flavorful one-pan meal features tender salmon fillets roasted alongside a colorful medley of root vegetables, all seasoned with fresh lemon, garlic, and herbs. It's a healthy and convenient option for any night of the week.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 4 salmon fillets (6 oz)
- 1 lb baby potatoes halved
- 1 lb carrots peeled and chopped into 1-inch pieces
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 2 garlic minced
- 1 lemon half sliced, half juiced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine potatoes, carrots, and red onion in a bowl, then drizzle with 1 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables on one half of the baking sheet and roast for 15 minutes.
- While vegetables roast, pat salmon fillets dry, then season with salt and pepper.
- After 15 minutes, add salmon to the other half of the baking sheet, drizzle with remaining olive oil, lemon juice, and top with lemon slices.
- Continue baking for 12-15 minutes until salmon is cooked through and vegetables are tender. Serve immediately.
Notes
For extra flavor, marinate the salmon in lemon juice and herbs for 15-20 minutes before baking. Ensure vegetables are in a single layer for even roasting. Adjust cooking time based on salmon thickness and desired doneness.