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Easy Lemon Herb Salmon Sheet Pan Dinner (30-Minute Meal)

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A quick and easy sheet pan dinner featuring tender, flaky salmon and perfectly roasted vegetables, all tossed in a bright lemon-herb mixture. Ready in 30 minutes with minimal cleanup, this meal is perfect for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each, skin on or off)
  • 3 tablespoons olive oil (extra virgin)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound baby potatoes (halved or quartered if larger)
  • 1 bunch asparagus (woody ends snapped off)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon, sliced into rounds
  • Fresh dill or parsley, chopped (for garnish, optional)
  • Extra lemon wedges (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large baking sheet with parchment paper or foil.
  2. Wash and dry the baby potatoes. Cut any larger ones in half or quarters so they are all roughly 1-inch pieces. In a bowl, toss the potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper. Spread them on one side of the prepared baking sheet.
  3. Place the sheet pan in the oven and roast the potatoes for 10 minutes.
  4. While the potatoes roast, make the herb mixture: In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  5. Pat the salmon fillets dry with paper towels. Place them on a plate and brush or spoon the herb mixture over the tops and sides. Snap the woody ends off the asparagus and toss them with the remaining 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper.
  6. After 10 minutes, remove the sheet pan from the oven. Push the potatoes to one side to make room. Arrange the salmon fillets in the center, skin-side down if they have skin. Scatter the asparagus around the salmon and potatoes. Tuck the lemon slices in between everything.
  7. Return the pan to the oven and roast for 12-15 minutes, depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork and the internal temperature reaches 135°F to 140°F (57°C to 60°C). The asparagus should be tender and slightly charred, and the potatoes should be golden and fork-tender.
  8. Remove the pan from the oven and let it rest for 2-3 minutes. Sprinkle with fresh dill or parsley and serve with extra lemon wedges on the side.

Notes

For best results, pat salmon dry before adding herb mixture to ensure browning. Stagger cooking times: potatoes get a 10-minute head start. If salmon fillets are thin (less than 1 inch), check at 10 minutes. Leftovers keep in the refrigerator for up to 3 days; reheat in a 300°F oven for about 10 minutes.

Nutrition

Keywords: salmon, sheet pan dinner, lemon herb salmon, easy weeknight dinner, 30-minute meal, healthy dinner, gluten-free, dairy-free

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