Sheet Pan Lemon Herb Salmon with Roasted Vegetables

Ingredients

• 4 salmon fillets (approx. 150g each, skin-on)
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into 1-inch chunks
• 1 cup cherry tomatoes, whole
• 1 small red onion, cut into wedges
• 200g baby potatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons fresh parsley, roughly chopped (for serving)
• Lemon slices, for garnish

Instructions

1. 1

   Get Your Oven Hot

   Preheat your oven to 220°C (425°F) and line a large sheet pan with parchment paper. Using a high heat matters here—it's what gives the vegetables those slightly caramelized edges instead of just steaming them into mush.

2. 2

   Mix Up the Herb Marinade

   In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. This does double duty—it coats both the vegetables and the salmon, so everything tastes like it belongs together on the plate.

3. 3

   Roast the Vegetables First

   Toss the baby potatoes, red onion, and bell pepper with about two-thirds of the marinade directly on the sheet pan. Spread them in a single layer and roast for 15 minutes. The potatoes need a head start since they take longer than the rest. Don't crowd the pan—if things are piled on top of each other, they'll steam instead of roast.

4. 4

   Add the Quick-Cook Veg

   Pull the pan out, push everything to the sides, and add the zucchini and cherry tomatoes to the center. Give them a quick toss with a splash of olive oil. Return to the oven for another 5 minutes while you prep the salmon.

   

5. 5

   Nestle in the Salmon

   Place the salmon fillets skin-side down among the vegetables. Spoon the remaining marinade over each fillet and lay a lemon slice on top of each one. The skin-side down technique is important—it protects the flesh from the direct pan heat and keeps the salmon moist all the way through.

6. 6

   Finish the Roast

   Return the pan to the oven for 10 to 12 minutes. The salmon is done when it flakes easily with a fork and has turned from translucent to opaque. If your fillets are thicker than about 3cm, give them a full 13 minutes. You're looking for an internal temperature of around 63°C (145°F) if you're using a thermometer.

7. 7

   Plate and Serve

   Scatter fresh parsley over the whole pan right before serving. I like to bring the sheet pan straight to the table—less washing up, and honestly it looks great. Serve with a simple green salad or some crusty sourdough if you want to bulk it out a little.

Substitution Ideas

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. Store the salmon and vegetables together—the flavors actually get better overnight as everything marinates in the pan juices. To reheat, use a 180°C oven for about 8 minutes rather than the microwave, which tends to make salmon rubbery and a bit unpleasant. Cold leftovers straight from the fridge also work surprisingly well as a salad topper—just flake the salmon and toss everything with fresh greens and a light vinaigrette. I wouldn't freeze this one; the texture of the roasted vegetables doesn't hold up well after thawing.