This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it’s the perfect meal for busy weeknights.
Paired with crisp-tender veggies roasted right on the same pan, it’s a complete dinner with hardly any effort. Just pop everything in the oven, and you’ll have a fresh meal on the table in under 30 minutes.
Why you’ll love this recipe
- Healthy & light: This dish is packed with lean protein, healthy fats, and fresh veggies.
- One-pan simplicity: Everything cooks on a single sheet pan, so the cleanup couldn’t be easier!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- Lemon juice & zest – Fresh lemon gives the best flavor, but bottled lemon juice will work too.
- Garlic – use fresh garlic for flavor, but jarred garlic works if you’re in a pinch.
- Dried dill – try dried thyme or rosemary for variety; finish with fresh dill for even more flavour!
- Baby potatoes – substitute with small Yukon gold or red potatoes.
- Salmon filets – trout or cod also work.
- Asparagus – swap with green beans or broccoli.
- Fresh parsley (optional) – try fresh basil instead.
How to make lemony garlic salmon on a sheet pan
Step 1: Prep the potatoes.
Place potatoes on a baking sheet, drizzle with olive oil, season, and bake.
Step 2: Make the sauce.
Mix olive oil, lemon juice, zest, garlic, dill, salt, and pepper.
Step 3: Add salmon & asparagus.
Add salmon and asparagus to the sheet and drizzle with sauce.
Step 4: Bake & serve.
Bake until salmon flakes easily. Garnish with parsley and serve!
Recipe Variations
A few small tweaks can make this Lemony Garlic Sheet Pan Salmon your own. Here’s how to get creative while keeping it quick and easy.
- Switch up the veggies: Use whatever’s in season or in your fridge. Asparagus, broccoli, bell peppers, or zucchini all roast beautifully alongside salmon.
- Add a little heat: Sprinkle on some red pepper flakes or a dash of cayenne for a spicy kick.
- Try a different protein: Swap salmon for trout, cod, or even chicken breasts (just adjust the cooking time).
- Play with herbs: Fresh dill, parsley, basil, or thyme can add a new layer of flavour.
- Make it extra lemony: Add thin lemon slices right on top of the salmon for a burst of citrus as it roasts.
Frequently asked questions
Can I use frozen salmon?
Yes! Just thaw it in the fridge overnight or run it under cold water before cooking. Pat it dry with paper towels so it roasts nicely.
Can I make this recipe without parchment paper?
You can roast the salmon and veggies directly on the pan, but I’d recommend lightly oiling the surface or using foil to prevent sticking.
What if my vegetables cook faster than the salmon?
If your veggies are browning too quickly, remove them from the pan and let the salmon finish cooking. You can also start the salmon first and add faster-cooking vegetables halfway through.
What to serve with this dish
This salmon is a complete meal on its own, but a great side can make it even better.
- Try these 5 Easy Rice Recipes to Spice Up Dinner, Cauliflower Rice or quinoa
- Fresh and light salads like The BEST Arugula Salad, Strawberry Spinach Salad with Chicken or Grilled Peach Burrata Salad
How to store and reheat
Store: Keep cooked salmon and vegetables in an airtight container in the fridge for up to 5 days.
Reheat: Microwave individual servings for 1-2 minutes or warm in the oven at 350°F for about 10 minutes.
Freeze and reheat from frozen: Freeze salmon portions (without vegetables) for up to 3 months. Thaw in the fridge overnight, then reheat in a 300°F oven until warmed through.
More easy sheet pan recipes
Lemony Garlic Sheet Pan Salmon
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1 tbsp olive oil plus more for drizzling
- 1 tbsp lemon juice from half a lemon
- 1 tsp lemon zest
- 2 cloves garlic minced
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups baby potatoes quartered
- 4 salmon filets
- 1 lb asparagus ends trimmed
- 2 tbsp fresh parsley finely chopped; optional garnish
Instructions
- Preheat oven to 425 F. Add potatoes to a baking sheet lined with parchment paper, then drizzle with a bit of olive oil and season with salt and pepper. Bake for 20 minutes.
- Meanwhile, mix together olive oil, lemon juice, lemon zest, garlic, dried dill and salt and pepper. Set aside. Trim ends off asparagus.
- Remove potatoes from the oven and add salmon and asparagus. Drizzle lemon-dill sauce overtop of salmon and asparagus, then bake along with potatoes for another 10 minutes.
- Remove from oven, serve with parsley sprinkled overtop and enjoy!
Comments & Reviews
Wendy says
So easy, tasty and nutritious!
Katie Didow says
This was so delicious!