Description
This Lemon Herb Sheet Pan Salmon recipe features tender salmon fillets roasted with a vibrant medley of summer squash, zucchini, bell pepper, and broccolini. Infused with a flavorful blend of herbs, garlic, and a touch of butter, this one-pan meal is both healthy and easy to prepare, perfect for weeknight dinners with minimal cleanup.
Ingredients
Units
Scale
For the Salmon & Vegetables
- 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
For the Herb Butter
- 2 tbsp butter, melted
- 1 tbsp parsley, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp oregano
- 1 tbsp basil
- 2 tsp minced garlic
Instructions
- Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the salmon and vegetables evenly.
- Prep the Vegetables: Slice the summer squash, zucchini, and red bell pepper. Arrange the sliced vegetables along with the broccolini on a large baking sheet.
- Season the Vegetables: Drizzle 1-2 tablespoons of olive oil over the vegetables. Sprinkle with salt and pepper to taste, and toss everything to coat evenly. Move the seasoned vegetables to the sides of the baking sheet, making space in the center for the salmon.
- Arrange the Salmon: Place the salmon pieces in the center of the baking sheet, skin side down. Season each piece with salt and pepper to your preference.
- Make the Herb Butter: In a small bowl, combine the melted butter, chopped parsley, rosemary, oregano, basil, and minced garlic. Stir well until all the herbs are incorporated into the butter.
- Top the Salmon: Spoon a portion of the herb butter mixture onto each salmon piece and use the back of the spoon to spread the mixture evenly across the tops of all fillets.
- Bake: Place the baking sheet in the preheated oven. Bake for 25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Serve: Remove the sheet pan from the oven. Serve the salmon immediately with the roasted vegetables for a complete meal.
Notes
- Adjust the vegetables based on what’s in season or your preference.
- If using thicker salmon portions, check for doneness and add a few extra minutes if needed.
- For extra brightness, serve with lemon wedges.
- The herb butter can be made ahead and stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 salmon piece with vegetables
- Calories: 354
- Sugar: 4g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 96mg
