Can I use frozen salmon fillets for this recipe?

Absolutely! Just thaw them thoroughly and pat dry before seasoning. This ensures even cooking and helps the herb butter stick.

What if I don’t have all the fresh herbs?

No problem—use dried herbs, but reduce the amount (about 1/3 of the fresh). Or, mix and match whatever you have. Even just parsley and a little garlic go a long way.

Can I add potatoes to the pan?

Yes! Just slice them thinly or parboil first, since potatoes take longer than other vegetables. Spread them out so they get nice and crispy at the edges.

How do I know when the salmon is done?

The salmon should flake easily with a fork and be opaque in the center. If using a thermometer, it’s done at 145°F in the thickest part.

Lemon Herb Sheet Pan Salmon Recipe

Name: Lemon Herb Sheet Pan Salmon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs. salmon, cut into 5 sections; 1 medium summer squash, sliced; 2 medium zucchini, sliced; 1 red bell pepper, sliced; 7-8 large pieces of broccolini; 1-2 tbsp olive oil; Salt and pepper, to taste; 2 tbsp butter, melted; 1 tbsp parsley, chopped; 1 tbsp rosemary, chopped; 1 tbsp oregano; 1 tbsp basil; 2 tsp minced garlic

If you’re looking for a winning dinner that delivers restaurant-level flavor with almost zero fuss, this Lemon Herb Sheet Pan Salmon is just what you need. Imagine tender, juicy salmon bathing in a buttery blanket of fresh herbs and garlic, surrounded by an array of vibrant vegetables—all roasted together in one pan. With just 10 minutes of prep, this dish is on your table in a breezy 35 minutes, making it a busy weeknight’s dream. The best part? You’ll have only one pan to clean, so you can spend more time around the table and less time at the sink.

Why You’ll Love This Recipe

Lightning-fast preparation: Chop, toss, and roast! Everything cooks together in one pan, so cleanup is a breeze.
Perfectly cooked salmon: The fillets turn out tender and flaky, never dry, thanks to the gentle oven roast and herb butter blanket.
Fresh, flavorful veggies: Broccolini, summer squash, zucchini, and sweet bell pepper mingle together, soaking up all those lovely pan juices while keeping their crisp edges.
Healthy and satisfying: Packed with lean protein, colorful vegetables, and heart-healthy fats—delicious doesn’t have to mean heavy.
Customizable: Easily tweak the herbs or veggies to suit your mood or what’s in the fridge.

Ingredients You’ll Need

Here’s what brings this sheet pan salmon to life, along with a few notes and tips:

Salmon: Look for fresh fillets if possible—the star of the show, giving rich, buttery texture and delicate flavor.
Summer squash & zucchini: Sliced thin for fast roasting; these turn wonderfully tender and soak up all the lemony, herby magic.
Red bell pepper: Adds a touch of sweetness and cheerful color—don’t skip, unless you swap for another pepper.
Broccolini: A little earthy, slightly sweet, and roasts to perfection. Broccoli florets can substitute in a pinch.
Olive oil: Helps everything roast evenly and adds extra flavor. Use a good-quality extra virgin oil if possible.
Salt and pepper: Essential for seasoning—be generous so the flavors sing.
Butter: Melted and draped over the salmon, ensuring a rich, silky finish.
Parsley, rosemary, oregano, basil: The classic herb quartet; use fresh for the brightest punch, but dried works too if that’s what’s on hand (just reduce the amount).
Minced garlic: Don’t be shy—garlic wakes up every bite.

Feel free to adjust the herb quantities to your taste, or swap in favorites like thyme or dill for a different twist.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make it your own? Here’s how you can switch things up:

Different veggies: Try asparagus, green beans, cherry tomatoes, or even thinly sliced carrots. Go with what’s in season or what you love best.
Citrus boost: Add fresh lemon zest or a few lemon slices on the baking sheet for extra brightness.
Swap the fish: Trout, cod, or even chicken breasts (adjusting cooking time) can easily stand in for salmon.
Cheesy finish: Sprinkle a little freshly grated Parmesan over the veggies for a richer side.
Dairy-free: Swap butter for more olive oil or your favorite non-dairy substitute.

How to Make Lemon Herb Sheet Pan Salmon

Step 1: Prep the Oven and Veggies

Preheat your oven to 400°F. Slice all your veggies—summer squash, zucchini, and bell pepper. Spread them out on a large baking sheet in a loosely even layer.

Step 2: Season and Arrange

Drizzle the veggies with olive oil, then sprinkle with salt and pepper. Give them a quick toss to coat. Nudge the vegetables to the sides of the sheet to make a spot for your salmon fillets in the center.

Step 3: Salmon Time

Lay your salmon fillets (skin side down) on the clear part of the pan. Pat them dry, then season both sides with salt and pepper.

Step 4: Herby Butter Magic

In a bowl, stir together the melted butter with chopped parsley, rosemary, oregano, basil, and minced garlic. Smear a spoonful of this fragrant blend onto each salmon piece, pressing it gently so every inch gets covered.

Step 5: Roast Everything

Pop the whole pan in the oven and let it roast for about 25 minutes, until the vegetables are tender and caramelized on their edges, and the salmon flakes easily with a fork.

Step 6: Serve Hot and Enjoy

As soon as your kitchen smells incredible, it’s time to eat! Serve the salmon with its colorful veggie companions—and don’t forget to scoop up any extra herby juices from the pan.

Pro Tips for Making the Recipe

Use parchment paper for effortless cleanup—no scrubbing needed!
For super moist salmon, avoid overcooking; start checking at 20 minutes, especially for thinner fillets.
Don’t crowd the pan—spread veggies and fish out so everything roasts (not steams).
For extra flavor, squeeze a little fresh lemon juice over the tray right after baking.

How to Serve

This sheet pan meal is complete all on its own, but you can easily take it up a notch:

Pair with rice or quinoa for a heartier meal—these grains love soaking up the pan sauce.
Serve with a simple green salad tossed in a lemony vinaigrette for additional freshness.
Crusty bread is a beautiful way to mop up any leftover herb butter.
Wine pairing: A crisp Sauvignon Blanc or Pinot Grigio is a wonderful match.

Make Ahead and Storage

Storing Leftovers

Place cooled salmon and vegetables in an airtight container and refrigerate for up to 3 days.

Freezing

If you have extra, you can freeze the cooked salmon and veggies in a sealed container for up to 2 months. Thaw overnight in the refrigerator for best results.

Reheating

Gently warm in a low oven (about 300°F) until heated through, or microwave in 30-second bursts—add a splash of water to keep the salmon moist. Salmon is also delicious eaten cold in salads the next day!

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just thaw them thoroughly and pat dry before seasoning. This ensures even cooking and helps the herb butter stick.
What if I don’t have all the fresh herbs?

No problem—use dried herbs, but reduce the amount (about 1/3 of the fresh). Or, mix and match whatever you have. Even just parsley and a little garlic go a long way.
Can I add potatoes to the pan?

Yes! Just slice them thinly or parboil first, since potatoes take longer than other vegetables. Spread them out so they get nice and crispy at the edges.
How do I know when the salmon is done?

The salmon should flake easily with a fork and be opaque in the center. If using a thermometer, it’s done at 145°F in the thickest part.

Final Thoughts

This Lemon Herb Sheet Pan Salmon brings together vibrant, wholesome ingredients in a way that’s fuss-free and truly satisfying. The flavors are sunny and fresh, and preparation couldn’t be easier, making it perfect for those nights when you want something deeply flavorful without spending ages in the kitchen. Gather your favorite veggies and herbs, and enjoy the simplicity and deliciousness of this one-pan wonder. Give it a try—your taste buds (and your schedule) will thank you.