Sheet Pan Lemon Herb Salmon (Printable)

Salmon fillets and baby potatoes roasted together with lemon and herbs for an easy meal.

# What You Need:

→ Seafood

01 - 4 (6-ounce) skinless salmon fillets

→ Vegetables

02 - 1 ½ pounds baby potatoes, halved
03 - 1 small red onion, cut into wedges

→ Marinade & Flavorings

04 - 3 tablespoons olive oil, divided
05 - 2 lemons (1 zested and juiced, 1 thinly sliced)
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
10 - ¾ teaspoon kosher salt
11 - ½ teaspoon black pepper

→ Garnish

12 - Extra fresh herbs, lemon wedges (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the halved baby potatoes and red onion with 2 tablespoons olive oil, half of the lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes and onions for 15 minutes.
04 - Meanwhile, in a small bowl, combine remaining olive oil, lemon juice, remaining lemon zest, garlic, parsley, dill, thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper.
05 - Remove the baking sheet from the oven. Nestle the salmon fillets among the potatoes and onions. Brush each fillet generously with the lemon-herb mixture. Top with lemon slices.
06 - Return to the oven and roast for an additional 10–12 minutes, or until the salmon is just cooked through and the potatoes are golden and tender.
07 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything cooks on one sheet so cleanup takes literally two minutes
  • The lemon and herbs make the salmon taste like something from a fancy bistro
  • The potatoes become perfectly tender while the salmon stays moist
02 -
  • Salmon keeps cooking after it leaves the oven so pull it when it still looks slightly underdone
  • Crowding the pan traps steam and makes everything soggy so give those potatoes room
  • Thin lemon slices can burn quickly so tuck them under the herb mixture on the salmon
03 -
  • Pat the salmon dry with paper towels before adding the herb mixture for better sticking
  • Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before starting

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