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Here is what you need for a tasty sheet pan lemon herb salmon: - 4 salmon fillets (6 ounces each) - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 medium lemon - 2 cloves fresh garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Sea salt and freshly cracked black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus spears, ends trimmed - 1 cup baby potatoes, halved or quartered - Fresh parsley, chopped, for garnish These ingredients work together to create a bright and fresh flavor. Salmon is rich in omega-3 fatty acids, which are great for your heart. The lemon adds a nice zing, while the herbs bring warmth to the dish. Cherry tomatoes and asparagus not only taste great but also add color and nutrition. Baby potatoes round out the meal, making it hearty and filling. Using extra virgin olive oil helps bind the flavors. Fresh garlic adds depth, while the dried herbs enhance the overall taste. This recipe is simple yet full of flavor. You can easily find all these ingredients at your local grocery store. Enjoy cooking this delightful meal that’s perfect for any night! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - In a bowl, mix the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. This mix gives your dish a bright flavor. - Spread out halved baby potatoes on a large sheet pan. - Drizzle some of the lemon herb mixture over the potatoes. Toss gently to coat them well. This step makes the potatoes tasty and crispy. - Next, add trimmed asparagus and halved cherry tomatoes around the potatoes. - Place the salmon fillets on top of the veggies, skin-side down. Use the remaining lemon herb mixture to coat the salmon. This adds flavor and keeps it moist. - Roast everything in the oven for 12 to 15 minutes. - The salmon should be cooked through and flake easily with a fork. The asparagus will be bright green and tender. This ensures a healthy and delicious meal. To check if your salmon is done, use a fork. Gently press the thickest part of the fillet. If it flakes easily, it’s ready. Salmon should reach an internal temperature of 145°F (63°C). You can choose skin-on or skinless salmon. Skin-on salmon stays moist and adds flavor. It also protects the fish during cooking. Skinless salmon cooks faster, but it may dry out. Choose based on your taste and cooking style. The best vegetables to pair with salmon include asparagus, cherry tomatoes, and broccoli. These veggies cook well and add color to your dish. Feel free to mix in bell peppers or zucchini for extra flavor. Adjust vegetable cooking times to ensure everything is ready together. For example, baby potatoes need more time. Start cooking them first, then add quicker-cooking veggies like asparagus and tomatoes later. This way, all ingredients finish at the same time. To elevate the taste of your salmon, try additional herbs and spices. Fresh dill or basil can brighten the dish. A pinch of red pepper flakes adds a nice kick. For marinade variations, swap lemon juice for lime or orange juice. You can also try adding honey for sweetness. These small changes make a big difference in flavor. Experiment to find your favorite version! Pro Tips Fresh Ingredients Matter: Always opt for the freshest salmon and seasonal vegetables to enhance the overall flavor of your dish. Don’t Overcrowd the Pan: Ensure there's enough space between the salmon and vegetables on the sheet pan to allow for even roasting and to prevent steaming. Check for Doneness: Use a fork to gently flake the salmon at its thickest part; it should flake easily and be opaque to indicate it's fully cooked. Customize Your Veggies: Feel free to substitute or add your favorite vegetables such as bell peppers or zucchini for a personalized twist on this dish. {{image_4}} You can easily switch out salmon for other proteins. Chicken breast works great! It absorbs flavors well and cooks evenly. If you prefer plant-based options, try tofu. Press it to remove water, then cut it into cubes. Coat it with the lemon herb mix just like salmon. Each protein brings a new taste and texture. Want to change the flavor? Use mustard or honey in place of lemon juice. Mustard adds a tangy bite, while honey gives a sweet touch. For a spicy kick, add some red pepper flakes or cayenne. These simple swaps can take your dish to a new level. Seasonal veggies are fresh and tasty. In spring, use snap peas or radishes. Summer calls for zucchini or bell peppers. Autumn is perfect for Brussels sprouts or butternut squash. Winter brings hearty root veggies like carrots and parsnips. Frozen vegetables can also work well. They are quick and easy, plus they keep their nutrients. Just remember to adjust cooking times as needed. To keep your leftovers fresh, place them in an airtight container. Refrigerate them right away. Use your leftovers within three days for the best taste. If you want to store them longer, freezing is a good choice. Wrap each portion tightly in plastic wrap, then place it in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze salmon leftovers for up to three months. When you are ready to eat, choose the oven for reheating. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15 minutes or until everything is warm. You can also use the microwave. Place the leftovers in a microwave-safe dish. Heat for 1-2 minutes, checking often to avoid overcooking. Enjoy your meal just like the first time! Salmon cooking time varies with thickness. For fillets about 1 inch thick, cook for 12 to 15 minutes. Thicker fillets may need 15 to 20 minutes. Always check for doneness by ensuring the salmon flakes easily with a fork. Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight or in cold water for a faster option. This helps the salmon cook evenly and keeps it flaky and tender. This dish pairs well with many sides. Here are some great options: - Quinoa salad with cucumber and feta - Steamed green beans or broccoli - Garlic bread for a nice crunch - A fresh green salad with lemon vinaigrette These sides complement the flavors of the salmon and make for a balanced meal. This blog post covered how to make a tasty sheet pan lemon herb salmon dish. We discussed the ingredients you need, from fresh salmon to vibrant veggies. I shared step-by-step instructions for cooking and tips for perfect results. Don’t forget the variations to customize your meal! You can swap proteins or tweak flavors. Proper storage and reheating advice help you enjoy leftovers too. With these easy steps, you can create a delicious meal that’s healthy and satisfying. Happy cooking!

Flavorful Sheet Pan Lemon Herb Salmon & Vegetables

A delicious and easy sheet pan meal featuring salmon fillets and vibrant vegetables, all infused with lemon and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon (6 ounces each)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 medium lemon zest
  • 2 cloves fresh garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste sea salt and freshly cracked black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus spears, ends trimmed
  • 1 cup baby potatoes, halved or quartered
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). This ensures an even cooking temperature for your salmon and veggies.
  • In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, sea salt, and freshly cracked black pepper. Whisk these ingredients together until well blended.
  • On a large sheet pan, spread out the halved baby potatoes in a single, even layer. Drizzle a few tablespoons of the lemon herb mixture over the potatoes and toss them gently to ensure they are evenly coated. Place the sheet pan in the preheated oven and roast for 15 minutes.
  • After 15 minutes, carefully remove the sheet pan from the oven. Add the trimmed asparagus and halved cherry tomatoes to the pan, arranging them around the potatoes. Nestle the salmon fillets on top of the vegetables, skin-side down if applicable. Use a brush or spoon to coat the salmon with the remaining lemon herb mixture, ensuring they are well seasoned.
  • Return the sheet pan to the oven and roast everything for an additional 12-15 minutes, or until the salmon is thoroughly cooked and flakes easily when tested with a fork. The asparagus should be tender yet vibrant in color.
  • Remove the sheet pan from the oven and let it rest for a couple of minutes to allow the flavors to meld. Just before serving, sprinkle chopped fresh parsley over the top for a burst of color and flavor.

Notes

For a rustic presentation, serve directly from the sheet pan. Alternatively, transfer to individual plates and garnish with fresh parsley and lemon wedges.
Keyword herbs, lemon, salmon, sheet pan, vegetables