I published this recipe for Sheet Pan Lemon Herb Roasted Salmon a few years ago after a frantic weeknight. I was staring at a fridge full of random veggies and a beautiful salmon fillet, feeling completely uninspired. I just wanted one pan, one mess, and dinner on the table without a fuss. If you love that simple, one-pan approach, you should definitely try my herb-crusted sheet-pan chicken next.
That’s when I fell in love with this technique. It’s my go-to for a stunning, healthy meal that feels special but is secretly so simple. The magic is in how everything roasts together. The salmon gets flaky and rich, the veggies caramelize, and the lemon slices mellow into sweet, tangy jam. It’s a complete dinner symphony on a single pan.
Recipe Overview
- Cuisine: American
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Why This Recipe is So Special
This dish is special because of the timing. We roast the heartier veggies first to give them a head start. Then, we add the delicate salmon. This way, nothing is overcooked or underdone.
The salmon fillet stays incredibly moist and tender. The asparagus spears get perfectly crisp-tender. And those lemon slices? They become edible sunshine, adding a bright punch to every bite. It’s a masterclass in easy, balanced cooking. For another fantastic meal that uses a similar herb-forward, sheet-pan method, check out this recipe for sheet pan herb-crusted chicken and veggies.
The Full Ingredient List
Gathering everything is the first step to a stress-free kitchen. I promise, this list is simple and flexible. You probably have most of it already!
- 1.5 lbs salmon fillet, skin-on or skinless, cut into 4 portions
- 1 lb asparagus spears, woody ends trimmed
- 1 pint cherry or grape tomatoes
- 1 medium red onion, sliced
- 2 lemons, one sliced and one juiced
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper
My Step-by-Step Method
Here’s my exact process. Follow these steps, and you’ll have a perfect meal in no time. I do this almost every week!
- Preheat your oven to 425°F (220°C). This high heat is key for getting a nice roast on the veggies without drying out the fish.
- On a large, rimmed sheet pan, toss the asparagus, tomatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer. Roast for 10 minutes.
- While the veggies roast, pat the salmon fillets very dry with paper towels. This helps the seasoning stick and promotes a nice texture.
- In a small bowl, mix the remaining 1 tbsp olive oil, lemon juice, minced garlic, dill, parsley, oregano, salt, and pepper. This is your fragrant herb paste.
- After 10 minutes, pull the hot pan from the oven. Push the veggies to the sides to make space for the salmon.
- Place the salmon portions in the center of the pan. Brush or spoon the herb mixture generously over the top of each piece.
- Arrange the lemon slices over and around the salmon and veggies.
- Return the pan to the oven and roast for 12-15 minutes, or until the salmon flakes easily with a fork. The cook time depends on the thickness of your fillets.
My Top Tips for Success
- Dry that salmon! Patting the fillets dry is my non-negotiable tip. It makes a huge difference in how the herb crust adheres and how the fish cooks.
- Cut your veggies uniformly. Try to make the asparagus spears and onion slices about the same thickness. This helps them cook evenly.
- Don’t crowd the pan. If your pan is small, use two. Overcrowding steams the food instead of roasting it. We want caramelization!
- Let it rest. Give the salmon a 2-minute rest after it comes out of the oven. This lets the juices redistribute for the most moist bite.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to! Here’s how to steer clear of the usual pitfalls.
Adding everything at once. If you put the salmon and veggies on the pan together, the salmon will be overdone before the veggies are tender. The staged roasting is the secret to perfection.
Using old, dried herbs. The fresh dill and parsley really brighten this dish. If you must use dried, use only 1/3 of the amount, but trust me, fresh is best here.
Sheet Pan Lemon Herb Roasted Salmon Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Sheet Pan Lemon Herb Roasted Salmon Recipe!
Nutrition Information
Overcooking the salmon. It keeps cooking a bit after it leaves the oven. Take it out when it’s just slightly translucent in the very center. It will finish perfectly during its short rest.
NUTRITION INFORMATION
- Calories: ~380
- Fat: 22g (Rich in healthy fats from salmon and olive oil)
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 6g
- Protein: 34g
FREQUENTLY ASKED QUESTIONS
Can I use a different vegetable?
Absolutely! This is a great template. Try broccoli florets, sliced bell peppers, or green beans. Just remember to adjust the initial roasting time if the veggie is very hard (like potatoes) or very soft (like zucchini).
Do I have to use skin-on salmon?
Not at all. I use both. Skin-on can help protect the bottom of the fillet, but skinless works beautifully. Just be a little gentler when serving so it doesn’t fall apart.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F oven until just warm, or enjoy it cold over a salad. Microwaving can make the salmon rubbery.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this sheet pan wonder? I’d love to know how it went in your kitchen! Did you swap in different herbs or veggies? Tell me all about it in the comments below. Your notes and ratings help other home cooks find this recipe, so thank you for sharing your experience! If you’re craving more bright, herby seafood, my lemon-herb shrimp scampi is another quick favorite.
