Sheet-Pan Lemon-Garlic Salmon With Vegetables
40 min
|
easy
|
high-protein,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
pescatarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This sheet-pan lemon-garlic salmon with vegetables is a bright, fresh dinner that comes together with almost no cleanup.
Roasted baby potatoes, asparagus, and cherry tomatoes cook right alongside the salmon for an easy, well-balanced weeknight meal.
Lemon zest, garlic, and herbs soak into everything, giving you juicy, flavorful salmon and caramelized vegetables in under an hour.
Ingredients (4 servings)
Ingredients
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How to Make Sheet-Pan Lemon-Garlic Salmon With Vegetables
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Prep the oven and pan
Preheat your oven to 400°F and line a large sheet pan with parchment or foil for easy cleanup.
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Start the potatoes
Add the halved baby potatoes to the pan, drizzle with 1 tablespoon olive oil, and toss to coat.
Season the potatoes with a pinch of salt and lemon pepper from the measured amounts.
Spread the potatoes in a single layer and roast for 10 minutes while you prep everything else.
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Mix the lemon-garlic seasoning
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, garlic powder, and bouillon powder.
Stir in the remaining salt, remaining lemon pepper, and most of the chopped parsley, saving a little for garnish.
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Season the vegetables
Add the asparagus, cherry tomatoes, and red onion wedges to a large bowl.
Pour about two thirds of the lemon mixture over the vegetables and toss until everything is well coated.
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Add salmon and assemble the pan
Remove the pan from the oven after the potatoes have roasted 10 minutes and push them toward the edges.
Place the salmon fillets skin-side down in the center of the pan, leaving a little space between each piece.
Spoon the remaining lemon mixture over the salmon, coating the tops evenly.
Scatter the seasoned vegetables around the salmon, filling in the spaces between the potatoes.
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Roast until salmon is flaky
Return the pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily with a fork.
The potatoes should be tender, the asparagus crisp-tender, and the tomatoes just beginning to burst.
If your fillets are very thick, give them another 2 to 3 minutes, checking frequently.
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Finish and serve
Sprinkle the reserved parsley over the hot salmon and vegetables and garnish with fresh lemon slices.
Serve straight from the sheet pan for a relaxed feel, or transfer to a platter for a nicer presentation.
Substitutions
- Salmon fillets -> Steelhead trout fillets
- Use steelhead trout fillets in the same size and thickness as the salmon. They cook at the same rate and bring a slightly richer, buttery flavor that loves lemon and garlic. The texture stays flaky and tender, so the rest of the recipe works exactly as written.
- Asparagus -> Green beans
- Swap the asparagus for trimmed fresh green beans if that is what you have on hand. Green beans hold their snap nicely and pair well with the lemony juices on the pan. If the beans are very thick, slice them lengthwise so they cook in the same time.
- Baby potatoes -> Cauliflower florets (lower carb)
- For a lighter, lower-carb twist, use bite-size cauliflower florets instead of the baby potatoes. Cauliflower browns faster, so add it to the pan with the salmon and other vegetables, skipping the head start. You get caramelized edges and plenty of surface to soak up the lemony olive oil.
Tips
- Pat the salmon dry first
- Blotting the salmon with paper towels helps the seasoning stick and prevents steaming on the sheet pan. You get better browning on the surface and a more pronounced roasted flavor.
- Cut vegetables to similar thickness
- Try to cut the asparagus and onion so the thicker pieces match the size of the potatoes. When pieces are similar, everything roasts evenly and finishes at the same time.
- Use high heat for better texture
- If your oven runs cool, bump it up to 425°F so the vegetables caramelize instead of turning soft. Just start checking the salmon a couple minutes earlier for doneness.
- Finish with fresh lemon at the table
- Serving extra lemon wedges lets everyone add a last squeeze, which brightens the flavors right before eating. It also helps balance the richness of the salmon without adding more salt.
- Line the pan the right way
- Use heavy-duty foil or parchment so the juices stay on the pan and cleanup stays easy. If you love crispy bottoms on the potatoes, skip parchment and go with a greased bare pan.
Nutrition Facts *
| Energy | 792 | kcal |
|---|---|---|
| Protein | 49 | g |
| Total Fat | 46 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the salmon is done without overcooking it?
- Check the thickest part of a fillet with a fork after about 12 minutes of roasting. The flesh should look opaque and should flake easily but still feel moist when you press gently. If you use an instant-read thermometer, aim for 125°F to 130°F in the center for juicy salmon.
- Can I use frozen salmon fillets?
- Yes, but thaw them completely in the refrigerator and pat them very dry before seasoning. Frozen fillets often release more liquid, so drying them helps avoid watery vegetables on the pan. You may need an extra couple minutes in the oven, so check for flaking and temperature.
- What if my potatoes are still firm when the salmon is done?
- Scoop the salmon and tender vegetables onto a plate and tent them loosely with foil. Spread the potatoes in a single layer and return the pan to the oven for 5 to 10 minutes. Once they are fork-tender and golden, slide everything back together and serve.
- Can I make this ahead for meal prep?
- You can roast the salmon and vegetables up to three days ahead and store them in airtight containers. Reheat gently in a 325°F oven until warm, or enjoy the salmon cold over salads. For the best texture, do not reheat the salmon more than once.
Serving Suggestions
This sheet-pan lemon-garlic salmon is lovely with a side of crusty bread to soak up the pan juices.
You can also add olives or capers to the vegetables before roasting for a briny, Mediterranean-style twist.
Serve with a simple green salad and a crisp white wine for an easy, dinner-party-ready meal.
More pairings:
Reviews
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Norma Rogers, Lincoln, NE: Followed this pretty closely and it didn’t turn out for me. The potatoes were still hard by the time the salmon was cooked through, and the veggies got kind of watery from the lemon mixture, so the whole pan ended up steaming instead of roasting.
: Sorry it didn’t pan out, Norma. Next time, give the potatoes a 15 to 20 minute head start (or parboil/microwave them first), and toss the lemon juice with the salmon at the end while roasting the veggies with just oil and zest so the pan stays hot and roasty.
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