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Sheet-Pan Lemon Herb Salmon

Sheet-Pan Lemon Herb Salmon

A real 25-minute dinner -- lemon-herb salmon and vegetables roasted together on one tray.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 (6 oz) salmon fillets
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • 3 tbsp olive oil, divided
  • 1 lemon, thinly sliced, plus 2 tbsp juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tbsp fresh dill or parsley, chopped
  • salt and black pepper, to taste

Equipment

  • 1 Sheet pan

Method
 

  1. Preheat the oven to 425F (220C) and line a sheet pan with parchment.
  2. Toss the potatoes with 2 tablespoons olive oil, salt and pepper, spread on the sheet pan and roast for 10 minutes.
  3. Push the potatoes to one side, add the asparagus tossed with a little oil, salt and pepper.
  4. Whisk the remaining olive oil with the lemon juice, garlic and oregano. Place the salmon fillets on the pan, brush with the lemon-garlic mixture and top with lemon slices.
  5. Roast for 12-15 minutes, until the salmon flakes easily and the vegetables are tender.
  6. Sprinkle with fresh dill or parsley before serving.

Notes

Swap asparagus for green beans depending on the season. An instant-read thermometer should read 125-130F for medium salmon.