This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it's the perfect meal for busy weeknights.
The zesty lemon and garlic sauce really brings everything to life, and a sprinkle of fresh parsley makes it feel like a restaurant-quality meal.
Why you'll love this recipe
- Healthy & light: Packed with lean protein, healthy fats, and fresh veggies.
- One-pan simplicity: Minimal cleanup, and everything cooks on a single sheet pan!
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
You have a few options to change up this dish:
- Serve with a side: Pair the salmon with a simple couscous or quinoa salad for extra texture.
- Herb-crusted: Press a mix of fresh rosemary, thyme, and oregano with a bit of panko and olive oil onto the salmon filets before baking for a crispy crust.
- Swap potatoes for sweet potatoes: Use cubed sweet potatoes for a slightly sweeter twist.
Frequently asked questions
Can I use frozen salmon?
Yes! Thaw completely and pat dry before baking for the best results.
Do I need to parboil the potatoes?
No need to parboil. Baking the potatoes for 20 minutes first ensures they cook through.
How do I know when the salmon is done?
Salmon is ready when it flakes easily and reaches an internal temp of 145°F.
How to store and reheat
Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Microwave individual portions for 1-2 minutes or warm in the oven at 350°F for 10 minutes.
Freezing: Freeze salmon and asparagus separately in individual portions for up to 3 months. The cooked potatoes won't freeze well.
Reheating from frozen: Thaw in the fridge overnight, then reheat as directed.
More easy sheet pan recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this salmon into leftovers.
- Get a meat thermometer to make sure your salmon is cooked through.
Lemony Garlic Sheet Pan Salmon
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!