Easy Lemon Herb Salmon Sheet Pan Dinner
A quick and flavorful sheet pan dinner featuring lemon herb marinated salmon with roasted baby potatoes, asparagus, and cherry tomatoes. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (about 6 oz each), skin-on preferred
- 1 large lemon, thinly sliced plus juice from half
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh thyme
- 3 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- Salt and black pepper, to taste
- 1 lb baby potatoes, halved
- 1 bunch asparagus spears, trimmed
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed sheet pan (about 12×17 inches) with parchment paper or a silicone baking mat.
- In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on one side of the sheet pan and roast for 15 minutes.
- In a small bowl, whisk together remaining 2 tablespoons olive oil, minced garlic, chopped parsley, dill, thyme, lemon juice, salt, and pepper to make the marinade.
- Pat salmon fillets dry with paper towels and brush generously with the herb-lemon marinade. Let sit while potatoes roast.
- After potatoes have roasted 15 minutes, add asparagus and cherry tomatoes to the sheet pan. Toss lightly with a drizzle of olive oil and seasoning.
- Nestle salmon fillets skin-side down among the veggies and potatoes. Scatter thin lemon slices over the salmon and veggies.
- Return the sheet pan to the oven and roast for an additional 12-15 minutes until salmon flakes easily with a fork and veggies are tender but vibrant.
- Check salmon internal temperature; it should be 125-130°F (52-54°C) for medium doneness. Cook longer if desired but avoid drying out.
- Remove from oven and let rest for 3-5 minutes before serving to allow juices to redistribute.
Notes
Pat salmon dry before marinating to help the marinade stick and skin crisp up. Do not overcrowd the pan to ensure even roasting. If asparagus spears are thick, slice them lengthwise for quicker cooking. Use fresh herbs for best flavor; if using dried, reduce quantity by half and add earlier in cooking. Leftovers taste better the next day. Reheat gently in oven at 300°F for 10 minutes; avoid microwaving to prevent drying out.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 375
- Sugar: 3
- Sodium: 220
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
Keywords: lemon herb salmon, sheet pan dinner, easy salmon recipe, weeknight meals, healthy dinner, roasted vegetables, quick dinner