Can I use frozen salmon fillets?

Yes, you can! Thaw them overnight in the refrigerator or under cold running water before following the recipe as written. Pat them dry thoroughly to ensure they roast nicely.

What other vegetables work well in this sheet pan meal?

So many options! Try asparagus, green beans, cherry tomatoes, thinly sliced potatoes, or mushrooms. Just adjust cooking time as needed—thicker veggies might need a little longer, while softer veggies could use less time.

Do I need to flip the salmon during baking?

No need to flip! Baking the salmon skin-side down ensures it stays moist and tender. It will cook through evenly thanks to the gentle oven heat.

How do I prevent the salmon from drying out?

Use generous herb butter on top for moisture and check for doneness at 20 minutes, especially if your salmon fillets are thinner. Don’t overbake—salmon is best when just flaky.

Lemon Herb Sheet Pan Salmon Recipe

Name: Lemon Herb Sheet Pan Salmon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs. salmon, cut into 5 sections; Salt and pepper, to taste; 1 medium summer squash, sliced; 2 medium zucchini, sliced; 1 red bell pepper, sliced; 7-8 large pieces of broccolini; 1-2 tbsp olive oil; Salt and pepper, to taste; 2 tbsp butter, melted; 1 tbsp parsley, chopped; 1 tbsp rosemary, chopped; 1 tbsp oregano; 1 tbsp basil; 2 tsp minced garlic

Who says weeknight dinners have to be boring or burdensome? This Lemon Herb Sheet Pan Salmon is proof that a meal can be vibrant, nourishing, and absolutely fuss-free. Picture juicy salmon fillets topped with a fragrant herb butter, surrounded by a rainbow of tender vegetables—all roasted together on one pan for easy prep and cleanup. In just 35 minutes, you’ll have a restaurant-worthy dish brimming with fresh flavors, making it the ultimate solution for busy evenings when you want something a little special, but don’t want to spend all night in the kitchen.

Why You’ll Love This Recipe

Utter Simplicity: With just one sheet pan and minimal prep, this recipe is truly as hands-off as it gets. The oven does nearly all the work.
Fast & Fresh: From start to finish, you’re only 35 minutes away from an impressively wholesome meal.
Aroma & Flavor Explosion: The meld of fresh herbs, garlicky butter, and zesty salmon creates a lively, aromatic dish that feels both light and deeply satisfying.
Colorful Nutrition: Thanks to a generous mix of zucchini, squash, bell pepper, and broccolini, you get a healthy dose of veggies right alongside your omega-rich fish.
Minimal Cleanup: Fewer dishes means more free time after dinner—talk about a win-win!

Ingredients You’ll Need

Let’s break down each ingredient, so you know exactly why it’s included and how it contributes to the final dish:

Salmon: The star of the show! Use center-cut salmon fillets for even cooking and perfect juiciness. Salmon is rich in flavor and holds up well to roasting.
Summer squash: Mild, slightly sweet, and gets deliciously tender when roasted. Adds color and lightness.
Zucchini: Similar to summer squash, it roasts up soft and soaks in the herb flavors.
Red bell pepper: Brings a touch of sweetness and vibrancy to the sheet pan.
Broccolini: Roast until just-tender for a subtle crunch and earthy green note. Broccoli works too if you can’t find broccolini—just use smaller florets!
Olive oil: Helps the veggies caramelize and keeps everything succulent. Good olive oil makes a difference, so use your favorite.
Salt and pepper: Essential seasoning—taste as you go so you get the perfect balance.
Butter: The base for the herb topping; makes the salmon extra luscious and flavorful.
Parsley, rosemary, oregano, basil: This quartet of herbs infuses the salmon with a Mediterranean freshness. Use fresh if you can, but dried herbs will work in a pinch.
Minced garlic: Don’t be shy here—the aroma is irresistible!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Veggies: Use what’s in season or what you have on hand—think asparagus spears, sliced carrots, thinly cut potatoes, mushrooms, or green beans.
Spicy Twist: Add a pinch of red pepper flakes to the herb butter if you love a little heat.
Citrusy Finish: Add a sprinkle of lemon zest to the herb butter for extra brightness or serve with fresh lemon wedges.
Different Protein: Try the herby butter topping on chicken breasts or firm white fish like cod or halibut.
Herb Mix: Don’t have all four herbs? Use any combination you enjoy, and dried is absolutely fine—just use half as much since dried herbs are more potent.

The real magic is how easy it is to make this your own.

How to Make Lemon Herb Sheet Pan Salmon

Step 1: Prep the Veggies

Preheat your oven to 400°F (200°C). Start by slicing your zucchini, summer squash, and red bell pepper, then arrange them—along with the broccolini—on a large baking sheet.

Step 2: Season the Vegetables

Drizzle the vegetables with olive oil and toss to coat. Season generously with salt and black pepper. Push them to the edges of the pan, leaving space in the center for your salmon.

Step 3: Place the Salmon

Nestle the salmon fillets skin-side down in the center of the pan. Give them a pinch of salt and black pepper, too.

Step 4: Make the Lemon Herb Butter

In a small bowl, mix together the melted butter, parsley, rosemary, oregano, basil, and minced garlic until everything is well combined.

Step 5: Top the Salmon

Spoon the herb butter over each piece of salmon, spreading evenly with the back of the spoon so every bite will have max flavor.

Step 6: Roast

Pop the pan into the oven and bake for about 25 minutes, until the salmon is fork-tender and the veggies are beautifully golden at the edges.

Step 7: Serve and Enjoy

As soon as it comes out of the oven, serve it up immediately while everything is still hot and fragrant.

Minimal effort, maximum reward.

Pro Tips for Making the Recipe

Uniform Slicing: Slice your veggies uniformly to ensure even cooking—no overdone or undercooked bites.
Line Your Pan: For ultra-easy cleanup, line your sheet pan with parchment paper or a silicone baking mat.
Don’t Crowd the Pan: Give the veggies room to roast rather than steam—spread them out for the best caramelization.
Check for Doneness: Salmon is ready when it easily flakes with a fork. If you like it a little underdone in the center, check at 20 minutes.
Let the Salmon Rest: Allow the dish to cool for 2-3 minutes before serving; the juices will settle, making the salmon extra moist.

How to Serve

Serve your Lemon Herb Sheet Pan Salmon right away for peak flavor and texture. Here are some fantastic ways to enjoy it:

Garnishes

Add a sprinkle of extra fresh herbs or a squeeze of lemon juice for a burst of brightness.

Side Pairings

Grains: Serve with cooked quinoa, rice, couscous, or even a crusty piece of bread to soak up any extra herb butter.
Salad: A lemony arugula or spinach salad on the side balances the meal with greens and a peppery bite.
Sauce: A dollop of Greek yogurt or tzatziki can add a creamy, tangy finish.

Hosting Tip

If you’re serving guests, arrange everything on a platter and let everyone help themselves—stress-free and impressive.

Make Ahead and Storage

Storing Leftovers

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Salmon is best enjoyed freshly cooked, but the flavors really do deepen overnight.

Freezing

While you can freeze leftovers, the vegetables may lose some of their texture once thawed. If you plan to freeze, wrap the salmon tightly and store in a separate container from the veggies for up to 2 months.

Reheating

Reheat gently in a 300°F oven, covered loosely with foil, or in the microwave at medium power in short bursts. Add a squeeze of lemon or a pat of butter before serving to refresh the flavors.

FAQs

Can I use frozen salmon fillets?

Yes, you can! Thaw them overnight in the refrigerator or under cold running water before following the recipe as written. Pat them dry thoroughly to ensure they roast nicely.
What other vegetables work well in this sheet pan meal?

So many options! Try asparagus, green beans, cherry tomatoes, thinly sliced potatoes, or mushrooms. Just adjust cooking time as needed—thicker veggies might need a little longer, while softer veggies could use less time.
Do I need to flip the salmon during baking?

No need to flip! Baking the salmon skin-side down ensures it stays moist and tender. It will cook through evenly thanks to the gentle oven heat.
How do I prevent the salmon from drying out?

Use generous herb butter on top for moisture and check for doneness at 20 minutes, especially if your salmon fillets are thinner. Don’t overbake—salmon is best when just flaky.

Final Thoughts

There’s nothing quite like a meal that combines ease, flavor, and wholesomeness in one go—and this Lemon Herb Sheet Pan Salmon delivers every single time. It’s straightforward, stunning, and incredibly rewarding, whether you’re feeding a family or just yourself on a well-deserved night in. Give it a try, play around with the veggies and herbs, and watch it become a regular star in your weeknight dinner rotation.