Lemon Herb Salmon with Roasted Vegetables

One sheet pan, thirty minutes, and almost nothing to clean up afterwards.

Salmon is one of the easier proteins to cook well, and roasting the vegetables alongside it means dinner happens in a single step.

Lemon and garlic do most of the work here. There is no sauce to make.

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Servings

4 servings

Ingredients

• 4 salmon fillets (about 6 oz / 170 g each)
• 1 large head broccoli, cut into florets
• 2 medium zucchini, sliced into half moons
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, half juiced and half sliced
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 1 teaspoon dried oregano or thyme, black pepper and salt to taste
• Optional: 1 cup uncooked quinoa, brown rice, or roasted potatoes

Instructions

1. 1Heat the oven to 425F (220C) and line a large sheet pan with parchment.
2. 2Toss the vegetables with 1 tablespoon of olive oil, the oregano, pepper, and a pinch of salt. Spread them across the pan and roast for 10 minutes.
3. 3While they roast, mix the remaining olive oil with the garlic, lemon juice, and dill, then rub it over the salmon fillets.
4. 4Pull the pan out, push the vegetables to the edges, and set the salmon in the middle. Lay lemon slices on top.
5. 5Return to the oven and roast 10 to 14 minutes, until the salmon flakes easily and reaches 145F (63C) at the thickest point.
6. 6Rest for 2 minutes and serve, with quinoa, rice, or potatoes if you want the extra carbohydrate.

Approximate Nutrition Per Serving

Values are approximate. Brands, portion sizes, and ingredient substitutions can change the totals.

Simple Substitutions & Variations

• Trout, cod, or halibut all work. Thinner fillets need a few minutes less.
• Use whatever vegetables are in the drawer. Brussels sprouts, carrots, and green beans roast well at the same temperature.
• Add a cup of cooked quinoa or a small roasted potato per plate for a bigger meal.
• Frozen salmon is fine. Thaw fully and pat it dry so it roasts rather than steams.
• A pinch of chilli flakes or a spoonful of Dijon in the herb mixture adds depth without adding sodium.