Sheet-Pan Lemon-Garlic Salmon With Vegetables
42 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This sheet-pan lemon-garlic salmon is a weeknight power move: juicy fillets with asparagus, potatoes, burst tomatoes, and red onion, all seasoned hard with lemon zest, garlic, lemon pepper, and a bouillon boost.
Perfect for busy nights, date night, or meal prep, it brings bright, zesty flavor, real satisfaction, and one-pan cleanup so your kitchen stays calm and your standards stay high.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 4 salmon fillets salmon fillet 2 lb
- 1 lb baby potatoes, halved baby potatoes 1 lb
- 1 bunch fresh asparagus, trimmed fresh asparagus 1.49 lb
- 1 pt cherry tomatoes cherry tomatoes 0.89 lb
- 1 medium red onion, cut into wedges red onion 1 ct medium
- 3 Tbsp olive oil olive oil
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
- 1 lemon, juiced, zested lemon 1 ct
- 2 tsp garlic powder garlic powder 0.2 oz
- 2 tsp granulated vegetable bouillon granulated vegetable bouillon 0.28 oz
- 1 tsp sea salt sea salt 0.21 oz
- 1 tsp lemon pepper lemon pepper 0.15 oz
- lemon slices (for garnish) lemon 0.1 ct (for lemon slices)
How to Make Sheet-Pan Lemon-Garlic Salmon With Vegetables
-
Heat the oven and the pan
Place a rimmed sheet pan on the center rack and heat the oven to 425 F.
A hot pan gives you color and control, so do not skip this preheat.
-
Make a quick seasoning blend
In a small bowl, mix the garlic powder, vegetable bouillon powder, sea salt, and lemon pepper, then divide the mixture in half.
Finely grate the lemon zest and set aside the juice for finishing only.
-
Start the sturdy veg
Carefully pull the hot pan from the oven and add the halved baby potatoes and red onion wedges.
Drizzle with 2 tablespoons olive oil and sprinkle with half the seasoning blend, tossing quickly to coat.
Roast for 12 to 15 minutes until the potatoes just start to brown at the edges.
-
Season the salmon
Pat the salmon fillets very dry with paper towels so they roast, not steam.
Rub with the remaining 1 tablespoon olive oil, the remaining seasoning blend, and half of the lemon zest.
If your fillets have skin, keep it on for protection and flavor.
-
Add asparagus, tomatoes, and salmon
Remove the pan, push the potatoes and onions to the sides, and add the asparagus and cherry tomatoes to the open space.
Toss the new veg lightly in the pan drippings for instant flavor.
Nestle the salmon fillets in the center, skin side down if applicable.
-
Roast to juicy perfection
Return the pan to the oven and roast for 10 to 12 minutes until the salmon flakes easily and reaches 120 to 125 F in the thickest part for medium.
If you want extra color, broil for 1 to 2 minutes, watching closely so nothing burns.
-
Finish bright and serve
Toss the chopped parsley with the remaining lemon zest and scatter it over everything.
Squeeze the lemon juice over the hot pan so the steam carries that citrus right into the fish and veg.
Garnish with lemon slices, taste, and adjust salt or lemon to your liking.
Substitutions
- Asparagus -> Broccolini or green beans
- Broccolini or trimmed green beans roast to the same crisp-tender bite and still bring that fresh green snap that balances the rich salmon.
- Vegetable bouillon powder -> White miso
- Stir 1 teaspoon white miso into the oil for the salmon and veg to add deep savory backbone with a gentle sweetness and zero grittiness.
- Lemon pepper -> Fresh cracked pepper plus extra zest
- Use 1 teaspoon freshly cracked black pepper and bump the lemon zest to a heaping amount for a cleaner citrus pop without the bottled blend.
Tips
- Preheat the sheet pan for real sear
- A ripping hot pan jumpstarts browning on potatoes and keeps salmon skin from sticking.
- Dry fish is happy fish
- Blot salmon thoroughly before seasoning because moisture is the enemy of caramelization.
- Season smart with bouillon
- Bouillon is salty, so taste a pinch and go easy on added salt until the finish to avoid oversalting.
- Use a thermometer like a pro
- Pull salmon at 120 to 125 F for medium because carryover heat will take it to juicy perfection on the sheet pan.
- Make a 10-second gremolata
- Toss parsley with lemon zest and a drop of olive oil, then finish the pan so every bite pops with fresh aroma.
- Mind the real estate
- Do not crowd the pan because space around ingredients keeps them roasting instead of steaming.
Nutrition Facts *
| Energy | 1032 | kcal |
|---|---|---|
| Protein | 68 | g |
| Total Fat | 60 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 13 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are still firm when the salmon is done, what now?
- Cut potatoes smaller next time, roast them alone for 5 extra minutes at the start, or microwave them for 2 minutes before roasting to jumpstart tenderness.
- How can I tell salmon is done without a thermometer?
- Press the thickest part with your finger and look for easy flaking with a glossy, slightly translucent center rather than chalky opaque.
- Why did my asparagus turn soggy?
- If the pan was crowded or wet with lemon juice early, it steamed, so add lemon only at the end and give the veg breathing room.
- Can I use frozen salmon fillets?
- Yes, thaw fully, pat very dry, and add 2 extra minutes to the final roast while watching for doneness so you do not overcook.
- How do I keep salmon skin from sticking?
- Preheat the pan, pat the skin very dry, oil lightly, and do not move the fillets until the flesh has set for a clean release.
- The pan got too salty or sour, how do I fix it?
- Balance with a drizzle of olive oil and a few extra tomatoes or a handful of cooked grains to soak up the juices.
Serving Suggestions
This is a weeknight warrior as is, but it also plays fancy with a spoon of capers and a few torn olives for briny swagger.
Serve with crusty bread to catch the lemony pan juices or spoon it over garlicky couscous for a full plate that eats like a dream.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
