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Easy Sheet Pan Lemon Herb Salmon Recipe with Summer Vegetables

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A quick and easy sheet pan dinner featuring tender lemon herb salmon and perfectly roasted summer vegetables, ideal for busy weeknights and healthy meals.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh dill, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Optional: pinch of red pepper flakes
  • Optional: sprinkle of capers

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet (about 12 x 17 inches) with parchment paper or a silicone baking mat.
  2. In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, thyme, dill, salt, and pepper to make the herb lemon marinade.
  3. Add zucchini, red bell pepper, cherry tomatoes, and sliced red onion to the bowl. Toss gently until all vegetables are evenly coated with the marinade.
  4. Spread the vegetables evenly on the prepared baking sheet in a single layer. Roast in the oven for 10 minutes to start cooking the veggies.
  5. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season with salt and pepper.
  6. Remove the baking sheet from the oven. Nestle the salmon fillets skin-side down on top of the partially roasted vegetables.
  7. Brush the salmon generously with the remaining herb lemon marinade. Optionally sprinkle red pepper flakes or capers on top.
  8. Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized.
  9. Check the salmon’s internal temperature; it should reach 145°F (63°C) for safe eating, or 135°F (57°C) for a moister texture if preferred.
  10. Serve immediately with a squeeze of fresh lemon and a sprinkle of extra herbs if desired.

Notes

Do not overcrowd the pan to ensure vegetables roast rather than steam. Pat vegetables dry if they release excess water. Keep salmon skin on to retain moisture and flavor. Optionally pan-sear skin for crispiness before roasting. Use dried herbs at one-third the amount if fresh are unavailable. Leftovers store well in the fridge for up to 2 days and reheat gently to avoid drying out.

Nutrition

Keywords: sheet pan dinner, lemon herb salmon, summer vegetables, quick dinner, healthy meal, one pan meal, roasted salmon, easy recipe

Find it online: https://elvafood.com/easy-sheet-pan-lemon-herb-salmon-recipe-with-summer-vegetables-perfect-for-quick-dinners/