Easy • Seafood
Speedy Lemon Herb Salmon & Veggies
This vibrant sheet pan meal brings together flaky salmon and tender vegetables with bright lemon and fresh herbs for an easy weeknight win.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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Craving a healthy, flavorful dinner that practically makes itself? This Speedy Lemon Herb Salmon & Veggies sheet pan recipe is your answer! With minimal cleanup and maximum flavor, it's perfect for those busy evenings when you want something delicious without the fuss.
Ingredients
Yield: 4 servings
Main
- 4 (6 oz) salmon fillets, skin on or off
- 1 lb broccoli florets
- 1 pint cherry tomatoes, halved
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 lemons, 1 sliced, 1 juiced
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Preparation
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2
In a large bowl, combine the broccoli florets, cherry tomatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Toss to coat evenly.
Step 3
Spread the vegetables in a single layer on one half of the prepared baking sheet.
Step 4
Pat the salmon fillets dry with a paper towel. Place them on the other half of the baking sheet. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, remaining minced garlic, dill, parsley, salt, and pepper. Spoon this mixture over the salmon fillets.
Step 5
Place lemon slices on top of each salmon fillet.
Step 6
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. Serve immediately.
Tips
- To ensure even cooking, try to cut your vegetables into similar-sized pieces.
- Don't overcrowd the baking sheet; if you're making a larger batch, use two sheets.
- Feel free to swap in other quick-cooking vegetables like thin-sliced bell peppers or zucchini.
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