Save A vibrant, one-pan dinner featuring tender salmon fillets, crisp seasonal vegetables, and a zesty lemon-butter sauce. Affordable, healthy, and perfect for busy weeknights.
This sheet pan salmon has been my go-to for quick dinners that don't compromise flavor.
Ingredients
- Fish: 4 salmon fillets (about 5 oz each, skin-on or skinless)
- Vegetables: 1 lb baby potatoes, halved, 1 cup broccoli florets, 1 cup cherry tomatoes, halved, 1 medium red onion, cut into wedges
- Lemon Butter Sauce: 4 tbsp unsalted butter, melted, 2 tbsp olive oil, 2 cloves garlic, minced, Zest and juice of 1 lemon, 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme), ½ tsp salt, ¼ tsp black pepper
- Garnish: 2 tbsp fresh parsley, chopped, Lemon wedges, for serving
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- In a large bowl, toss the potatoes, broccoli, cherry tomatoes, and red onion with half the melted butter, 1 tablespoon olive oil, half the lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper. Spread evenly on the prepared sheet pan.
- Step 3:
- Roast vegetables for 10 minutes.
- Step 4:
- While vegetables begin roasting, pat salmon fillets dry and season lightly with salt and pepper.
- Step 5:
- In a small bowl, combine remaining butter, olive oil, lemon zest, juice, Italian herbs, and minced garlic.
- Step 6:
- After 10 minutes, remove sheet pan from oven. Nestle salmon fillets among the vegetables. Brush salmon generously with the lemon butter mixture, pouring any extra over the veggies.
- Step 7:
- Return pan to oven and roast for another 10-12 minutes, or until salmon is cooked through and flakes easily with a fork, and vegetables are tender.
- Step 8:
- Garnish with chopped parsley and serve with lemon wedges.
Save My family gathers around this dish every time, making weekday dinners feel extra special.
Notes
Pair with a crisp white wine such as Sauvignon Blanc. To make dairy-free, substitute olive oil for butter.
Required Tools
Large sheet pan, mixing bowls, knife and cutting board, pastry brush (optional)
Allergen Information
Contains fish (salmon) and dairy (butter). For dairy allergies, use plant-based butter or olive oil. Double-check labels for hidden allergens.
Save This vibrant sheet pan meal offers both convenience and flavor, perfect for your next dinner.
Recipe Questions & Answers
- → What vegetables work well with this dish?
Baby potatoes, broccoli, cherry tomatoes, and red onion offer a balanced mix of textures and flavors. You can also swap broccoli with asparagus or green beans for variation.
- → How can I tell when the salmon is cooked?
The salmon is done when it flakes easily with a fork and appears opaque throughout. Cooking time is typically 10-12 minutes at 425°F after adding the salmon to the pan.
- → Can this be made dairy-free?
Yes, substitute the butter with olive oil or plant-based alternatives to keep the lemon butter sauce flavorful without dairy.
- → What herbs enhance the lemon butter sauce?
Italian herbs such as oregano, basil, and thyme add depth and aroma, perfectly complementing the lemon and garlic in the sauce.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making it safe for those avoiding gluten.
- → Can I replace salmon with another fish?
Trout fillets make an affordable and tasty alternative that cooks similarly with this method.