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

Description

This Lemon Herb Sheet Pan Salmon recipe delivers a flavorful and nutritious meal with minimal cleanup. Flaky salmon is topped with a zesty, herby butter, and surrounded by a vibrant mix of roasted vegetables. It’s a quick and healthy dinner perfect for any night of the week, requiring just one pan and simple, fresh ingredients.

Ingredients

Units Scale

For the Salmon

2 lbs. salmon, cut into 5 sections
Salt and pepper, to taste

For the Vegetables

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

For the Herb Butter

2 tbsp butter, melted
1 tbsp parsley, chopped
1 tbsp rosemary, chopped
1 tbsp oregano
1 tbsp basil
2 tsp minced garlic

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for even roasting of the salmon and vegetables.
Prepare the Vegetables: Slice the summer squash, zucchini, and red bell pepper. Arrange them, together with the broccolini, on a large baking sheet.
Season the Vegetables: Drizzle the vegetables with 1-2 tablespoons of olive oil and sprinkle salt and pepper to taste. Toss to coat the vegetables evenly.
Arrange on the Sheet Pan: Move the seasoned vegetables to the edges of the baking sheet, leaving space in the center for the salmon pieces.
Place and Season the Salmon: Arrange the salmon pieces in the center, skin side down. Sprinkle with salt and pepper to taste.
Make the Herb Butter: In a small bowl, combine the melted butter, parsley, rosemary, oregano, basil, and minced garlic. Stir until thoroughly mixed.
Top the Salmon: Spoon the herb butter mixture over each piece of salmon and use the back of the spoon to spread it evenly on top.
Bake: Place the sheet pan in the oven and bake for 25 minutes, or until the salmon is cooked through and the vegetables are tender.
Serve: Remove the pan from the oven and serve immediately while hot, garnishing with additional fresh herbs if desired.

Notes

Be sure not to overcook the salmon for best results; it should be moist and flaky.
You can swap out vegetables according to season and preference (e.g., asparagus, carrots, or brussels sprouts).
If you prefer dairy-free, replace butter with a vegan alternative or more olive oil.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 salmon piece + vegetables
Calories: 380
Sugar: 5g
Sodium: 340mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 39g
Cholesterol: 90mg