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Easy Lemon Herb Salmon Sheet Pan Dinner

lemon herb salmon sheet pan dinner - featured image
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A quick and easy sheet pan dinner featuring flaky salmon and caramelized vegetables, all tossed in a bright lemon herb sauce. Perfect for busy weeknights, this meal comes together in under 30 minutes with minimal cleanup.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin-on or skinless
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus, woody ends trimmed
  • 1 pint cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Lemon slices (optional garnish)
  • Fresh herbs (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, combine the trimmed asparagus, cherry tomatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 10 minutes.
  4. While the vegetables are roasting, pat the salmon fillets dry with a paper towel. In a small bowl, mix together the garlic powder, dried oregano, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub the salmon fillets with 2 tablespoons of olive oil, then sprinkle the spice mixture evenly over the tops.
  5. In a separate small bowl, whisk together the fresh lemon juice, minced garlic, fresh dill, fresh parsley, and 1/4 cup of olive oil. Stir in the lemon zest. Set aside.
  6. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Push the vegetables to the sides to create space for the salmon fillets. Place the seasoned salmon fillets skin-side down (if using skin-on) in the center of the pan.
  7. Brush about half of the lemon herb sauce over the tops of the salmon fillets.
  8. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 125-130°F (52-54°C) for medium-rare or 135-140°F (57-60°C) for medium.
  9. Remove the baking sheet from the oven. Let the salmon rest for 2-3 minutes. Drizzle the remaining lemon herb sauce over the salmon and vegetables before serving. Garnish with fresh lemon slices and a sprinkle of flaky sea salt if desired.

Notes

For best results, do not overcrowd the pan; use two baking sheets if needed. Pat salmon dry for crispy skin. Use an instant-read thermometer for perfectly cooked salmon. Customize vegetables as desired; heartier vegetables like potatoes need a longer head start. Fresh herbs and lemon zest brighten the dish significantly.

Nutrition

Keywords: salmon, sheet pan dinner, lemon herb, quick dinner, healthy, weeknight meal, asparagus, cherry tomatoes

Find it online: https://gleamgulp.com/easy-lemon-herb-salmon-sheet-pan-dinner-recipe/