Description

A simple one-pan meal featuring salmon fillets baked with lemon, herbs, and vegetables. This recipe delivers bright citrus flavor and tender, buttery fish with minimal cleanup.

Ingredients

Scale

2½ to 3 pounds fresh salmon fillet, skin-on

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

2 lemons, one juiced and one thinly sliced

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika (optional)

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 tablespoon thyme leaves

1 pound baby potatoes, halved

1 cup cherry tomatoes

1 bunch asparagus, trimmed

1 red bell pepper, sliced

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment or foil, then brush with olive oil.

2. Roast halved baby potatoes on the sheet pan for 10–12 minutes until they begin to soften.

3. In a bowl, whisk melted butter, olive oil, lemon juice, garlic, parsley, dill, and thyme.

4. Pat salmon dry and place in center of the sheet pan. Brush salmon evenly with the lemon butter mixture and top with lemon slices.

5. Arrange asparagus, cherry tomatoes, and bell pepper around the salmon, drizzle with olive oil and season with salt and pepper.

6. Bake for 12–15 minutes until salmon flakes easily and reaches 145°F (63°C).

7. Optional: broil for 2–3 minutes for golden edges, watching closely.

8. Remove from oven and let rest for 5 minutes, then spoon pan juices over salmon and serve.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 350
Sugar: 3
Sodium: 500
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 10
Fiber: 3
Protein: 30
Cholesterol: 75

Keywords: lemon herb baked salmon, salmon in a pan, lemon butter salmon, sheet pan salmon, easy salmon recipe, crowd pleasing salmon, baked salmon sheet pan, one pan meal, herb salmon