Sheet Pan Lemon Herb Salmon and Roasted Veggies
This delicious and healthy sheet pan recipe features tender salmon and roasted vegetables seasoned with lemon and herbs, perfect for a quick and easy weeknight meal.
Equipment
- Oven
- Baking Sheet
- Large Bowl
Ingredients
Main Ingredients
- 4 salmon fillets (4-6 oz), skin on or off
- 2 tbsp olive oil
- 1 lemon half sliced, half for juice
- 3 cloves garlic
- 1 tsp dried dill
- 0.5 tsp dried parsley
- Salt and freshly ground black pepper to taste
Vegetables
- 1 head broccoli cut into florets
- 1 bell pepper (any color), cut into strips
- 1 cup cherry tomatoes
Optional Glaze
- 1 tbsp honey
- 1 tbsp soy sauce (or tamari)
- 1 tsp Dijon mustard
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels.
Assemble the Sheet Pan
- Place salmon on the baking sheet, drizzle with 1 tablespoon olive oil, then season with salt, pepper, minced garlic, dill, and parsley; top with lemon slices.
- In a separate bowl, toss broccoli, bell pepper, and cherry tomatoes with the remaining 1 tablespoon olive oil, salt, and pepper, then spread them around the salmon on the baking sheet.
Cook and Serve
- Roast for 12-18 minutes until salmon flakes and vegetables are tender-crisp; ensure salmon reaches an internal temperature of 145°F (63°C).
- For an optional glaze, whisk together honey, soy sauce, and Dijon mustard, then brush over salmon during the last 3-5 minutes of cooking.
- Remove from oven and serve immediately with extra lemon wedges.
Notes
Cooking time may vary based on salmon thickness. For best results, use a meat thermometer to check doneness.