Description
Elevate your weeknight dinners with this vibrant Sheet Pan Lemon Herb Salmon & Veggies. Bursting with zesty lemon and fresh herbs, this dish offers a delightful combination of tender salmon and colorful veggies, all roasted to perfection on a single pan. It’s an effortless way to impress your family or guests with minimal cleanup, making it the perfect choice for any occasion.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 medium lemons (juiced and zested)
- 3 tablespoons olive oil (divided)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
- 1 bunch asparagus (trimmed)
- 1 cup cherry tomatoes (halved)
- 3 garlic cloves (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pat salmon dry and place skin-side down on the prepared baking sheet. Drizzle with olive oil.
- Squeeze fresh lemon juice over salmon; season with salt, pepper, minced garlic, and chopped herbs.
- In a bowl, toss asparagus and cherry tomatoes with remaining olive oil, salt, pepper, and lemon zest. Spread around salmon.
- Bake for 12-15 minutes until salmon flakes easily and veggies are tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g total)
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg