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One-Pan Lemon Herb Salmon with Vegetables

2026-04-05

A simple, elegant dinner that comes together on a single sheet pan in 30 minutes. Wild-caught salmon with seasonal vegetables and bright lemon herb flavors.

Why We Love This Recipe

This one-pan salmon dinner is proof that healthy eating doesn't have to be complicated or time-consuming. Wild-caught salmon is one of the best sources of omega-3 fatty acids, and pairing it with colorful vegetables means you're getting a complete, balanced meal with minimal cleanup.

Ingredients

  • 4 wild-caught salmon fillets (about 6 oz each)
  • 2 cups asparagus, trimmed and cut into 2-inch pieces
  • 2 cups cherry tomatoes
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper
  • Lemon wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Prepare the vegetables: Spread asparagus, cherry tomatoes, zucchini, and bell pepper on the sheet pan. Drizzle with 2 tablespoons of olive oil, half the garlic, salt, and pepper. Toss to coat evenly.
  3. Roast vegetables for 10 minutes to give them a head start.
  4. Season the salmon: While the vegetables roast, mix remaining olive oil, garlic, lemon juice, dill, and parsley. Brush this mixture over the salmon fillets.
  5. Add the salmon: Nestle the salmon fillets among the partially roasted vegetables. Return the pan to the oven.
  6. Bake for 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
  7. Serve with fresh lemon wedges and an extra sprinkle of fresh herbs.

Nutritional Benefits

  • Salmon: Rich in omega-3s, high-quality protein, vitamin D, and selenium
  • Asparagus: Excellent source of folate, vitamins A, C, and K
  • Bell peppers: Loaded with vitamin C — more than oranges!
  • Tomatoes: Packed with lycopene, a powerful antioxidant
  • Olive oil: Heart-healthy monounsaturated fats

Cook's Tips

  • Don't overcook the salmon. It should still be slightly translucent in the very center when you pull it from the oven — it will continue to cook from residual heat.
  • Swap vegetables based on the season: try Brussels sprouts and butternut squash in fall, or green beans and corn in summer.
  • Make it a meal prep: This recipe scales easily. Double the batch and use leftover salmon in salads or grain bowls the next day.