Name: Sheet Pan Lemon Herb Salmon and Veggies Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: American
Ingredients: 1 1/2 to 2 lbs salmon filet; 6 tablespoons unsalted butter, melted; 3 cloves garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Italian seasoning; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; Lemon slices, for garnish; Fresh parsley, for garnish; 1 lb fresh green beans, ends trimmed; 1/2 lb broccoli florettes; 1 lb carrots, peeled; 2 tablespoons extra virgin olive oil; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper

Jump to Recipe

If you’re looking for a dinner that combines vibrant flavors, effortless preparation, and a healthy twist, then the Sheet Pan Lemon Herb Salmon and Veggies is exactly what you need. This dish brings together tender, flaky salmon infused with zesty lemon and fragrant herbs, paired beautifully with crisp-tender green beans, broccoli, and sweet carrots roasted to perfection. It’s one-pan magic that fills your kitchen with the most inviting aroma while offering a balanced, nutritious meal that feels like a warm hug on a plate.

Sheet Pan Lemon Herb Salmon and Veggies Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward ingredients is all it takes to create this delicious Sheet Pan Lemon Herb Salmon and Veggies recipe. Each component plays a crucial role, adding layers of flavor, vibrant color, and contrasting textures to make every bite a joy.

Salmon filet (1 1/2 to 2 lbs): The star of the dish, providing rich omega-3s and a luscious flaky texture.
Unsalted butter (6 tablespoons, melted): Adds richness and helps carry the garlic and lemon essence beautifully across both salmon and veggies.
Garlic (3 cloves, minced): Offers bold aromatic notes that elevate the overall flavor profile with a subtle kick.
Freshly squeezed lemon juice (1 tablespoon): Brings bright acidity that cuts through the richness and lifts the entire dish.
Italian seasoning (1 teaspoon): A herb blend that complements the salmon and gives an Italian-inspired vibe.
Coarse salt (1 teaspoon for salmon, 1 teaspoon for veggies): Essential for seasoning and enhancing the natural flavors.
Ground black pepper (1/2 teaspoon for salmon, 1/2 teaspoon for veggies): Adds subtle heat and depth.
Lemon slices and fresh parsley: Perfect garnishes to add freshness and a pop of color.
Green beans (1 lb, trimmed): Provide a crunchy, vibrant vegetable element full of nutrients.
Broccoli florettes (1/2 lb): Tender yet firm, contributing earthiness and visual appeal.
Carrots (1 lb, peeled): Sweetness and bright orange color that balance the savory elements.
Extra virgin olive oil (2 tablespoons): Helps to roast the veggies to golden perfection while infusing them with subtle fruity notes.

How to Make Sheet Pan Lemon Herb Salmon and Veggies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 400 degrees Fahrenheit. Grease a large rimmed baking pan to prevent sticking and to make cleanup a breeze. This step ensures your salmon and veggies cook evenly and develop that perfect roasted finish.

Step 2: Whip Up the Flavorful Butter Mixture

In a small bowl, combine melted unsalted butter with minced garlic, freshly squeezed lemon juice, Italian seasoning, salt, and pepper. This luscious blend is where the magic begins—it will coat your salmon and veggies, infusing them with bright, savory, and herbaceous flavors that make this recipe unforgettable.

Step 3: Toss and Roast the Veggies

Place your green beans, broccoli florettes, and peeled carrots on the prepared pan. Drizzle with extra virgin olive oil, sprinkle with the coarse salt and black pepper meant for the vegetables, then toss everything together until evenly coated. Spread the veggies into a single layer for even roasting and pop them into the oven for 15 minutes to start softening and caramelizing.

Step 4: Add the Salmon to the Pan

Once the veggies have a head start, take the pan out and make space for the salmon filet. Place the salmon skin-side down in the cleared area and generously brush it with the melted butter mixture. Don’t forget to drizzle any remaining butter mixture over the veggies to enhance their flavor. This layering of tastes is what makes Sheet Pan Lemon Herb Salmon and Veggies a standout meal.

Step 5: Final Bake for Perfect Doneness

Return the pan to the oven and bake for another 15 to 18 minutes. Keep a close eye to avoid overcooking your salmon—it should flake easily when tested with a fork but remain moist and tender. Meanwhile, the veggies will continue roasting alongside, developing slightly crisp edges and concentrated sweetness.

Step 6: Garnish and Serve

Remove the pan from the oven and immediately garnish with fresh lemon slices and a sprinkle of fresh parsley. This finishing touch adds not only visual charm but an extra burst of fresh flavor to every bite.

How to Serve Sheet Pan Lemon Herb Salmon and Veggies

Garnishes

Bright lemon slices and freshly chopped parsley are a beautiful, simple way to elevate the dish. A little extra lemon zest can also be sprinkled on top if you’re in the mood for even more citrusy brightness.

Side Dishes

This dish shines well on its own, but if you want to add a side, consider a light couscous salad or fluffy quinoa to soak up those lovely lemony butter juices. A crusty piece of garlic bread would also be heavenly for mopping up any leftover sauce.

Creative Ways to Present

For a special occasion, plate the salmon filet over a bed of the roasted veggies and drizzle any pan juices on top. Serve in rustic bowls for a cozy feel or on elegant white plates that really make the colorful veggies pop.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and it’s hard not to!), transfer them to an airtight container and store in the fridge for up to 3 days. The salmon stays moist and the veggies maintain their delightful roast.

Freezing

This dish is best enjoyed fresh, but you can freeze portions by wrapping them tightly and placing in airtight containers or freezer bags. Consume within one month for optimal flavor and texture.

Reheating

Reheat gently in a 300-degree Fahrenheit oven to keep the salmon from drying out, or warm in a microwave covered with a damp paper towel, being careful to avoid overheating.

FAQs

Can I use frozen salmon instead of fresh?

Absolutely! Just make sure to thaw it thoroughly and pat dry before cooking to avoid excess moisture, which can prevent proper browning.

Can I swap the veggies for others?

Yes, the Sheet Pan Lemon Herb Salmon and Veggies recipe is very flexible. Asparagus, cherry tomatoes, or zucchini are great alternatives or additions depending on what’s in season or what you prefer.

Is it necessary to use butter and olive oil both?

They each serve a purpose here: butter adds richness and flavor to the salmon, while olive oil helps the veggies roast evenly without drying out. You can adjust to your taste but keeping both is ideal.

How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork but still looks moist inside. Typically, 15-18 minutes in a 400˚F oven is perfect for the filet size suggested.

Can I make this recipe gluten-free?

Yes! All the ingredients in this Sheet Pan Lemon Herb Salmon and Veggies recipe are naturally gluten-free, making it safe and delicious for those with gluten sensitivities.

Final Thoughts

Sheet Pan Lemon Herb Salmon and Veggies is one of those rare recipes that feels special but couldn’t be easier, with minimal prep and maximum flavor. It’s a reliable go-to for weeknight dinners or when you want to impress without stress. I highly encourage you to try making it soon; your taste buds and busy schedule will thank you!

Sheet Pan Lemon Herb Salmon and Veggies Recipe

★★★★★

5.1 from 18 reviews

Author: Jack
Total Time: 48 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Sheet Pan Lemon Herb Salmon and Veggies recipe is a simple, healthy, and flavorful one-pan dinner ideal for busy weeknights. Tender salmon fillets are baked alongside vibrant green beans, broccoli, and carrots, all enhanced with a zesty lemon and garlic herb butter sauce. The recipe combines ease, nutrition, and deliciousness for a wholesome meal that requires minimal cleanup.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400˚F (205˚C). Grease a large rimmed baking pan to prevent sticking and to ensure easy cleanup later.
Make Lemon Herb Butter Sauce: In a small bowl, combine the melted unsalted butter, minced garlic, freshly squeezed lemon juice, Italian seasoning, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Stir well until all ingredients are fully blended. Set this flavorful mixture aside for basting the salmon and drizzling over the veggies.
Prepare Vegetables: Place the trimmed green beans, broccoli florettes, and peeled carrots on the prepared baking pan. Toss them with the extra virgin olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper, making sure each piece is evenly coated. Spread the vegetables out into an even layer to promote roasting.
Roast Vegetables: Bake the vegetables in the preheated oven for 15 minutes. This initial roasting will start softening the veggies and develop a slight caramelization to enhance their flavor.
Add Salmon to Pan: Carefully remove the pan from the oven. Arrange the roasted vegetables to create enough space for the salmon filet. Place the salmon onto the pan and generously brush it with the prepared lemon herb butter mixture. Drizzle any remaining butter sauce over the vegetables to infuse more flavor.
Bake Salmon and Veggies Together: Return the pan to the oven and bake for an additional 15 to 18 minutes. The salmon is done when it flakes easily with a fork but remains moist. Be cautious not to overcook, as this causes the salmon to become rubbery.
Garnish and Serve: Remove the pan from the oven and garnish the salmon and vegetables with fresh lemon slices and chopped fresh parsley. Serve immediately for the best texture and freshness.

Notes

For an even quicker meal, use pre-cut vegetables from the store.
If you prefer a crispier salmon skin, place the salmon skin-side down on the pan and avoid moving it while baking.
Check doneness by inserting a fork gently into the salmon; it should flake easily when done.
Leftovers can be refrigerated up to 2 days but are best enjoyed fresh.
The recipe is naturally gluten-free and can be adapted for other dietary needs by substituting butter with olive oil for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 33 minutes
Category: Dinner
Method: Baking
Cuisine: American