This easy sheet pan salmon dinner pairs flaky, lemony salmon with tender roasted potatoes and crisp green beans, all cooked together on one pan. Simple seasonings and fresh lemon keep the flavors bright while minimizing prep and cleanup. It’s a reliable, no-fuss weeknight meal the whole family will love.
The beauty of this recipe lies in its versatility. You can swap the potatoes for sweet potatoes or baby carrots, and even mix in seasonal vegetables for variety.
The salmon cooks quickly, so everything comes together in about 35 minutes, making it perfect for busy evenings. Plus, roasting everything on one sheet pan means fewer dishes and more time to relax after dinner.
To elevate the flavors, consider adding a sprinkle of fresh herbs like dill or parsley just before serving. A drizzle of extra virgin olive oil and an extra squeeze of lemon will brighten the dish even more.
Ingredients You’ll Need
Potatoes
- 1 lb. baby potatoes cut in half or 4 pieces each if they’re bigger than bite-sized
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp Italian seasoning
- ¼ tsp coarse ground pepper
- 2 cloves garlic minced
Green Beans
- 8 oz fresh green beans ends trimmed
- 1 tbsp olive oil
- 1 tsp lemon juice
- ¾ tsp kosher salt
- ¼ tsp coarse ground pepper
- 2-3 lemon slices optional
Salmon
- 4 salmon filets about 5 oz each
- 1 ½ tbsp olive oil
- ½ of a lemon juiced
- 2 tsp kosher salt
- 1 tsp Italian seasoning
- ½ tsp coarse ground pepper
- ½ tsp garlic powder
- 4 lemon slices optional
How to Make Sheet Pan Salmon with Lemon and Herbs
1. Preheat the oven to 400° F, line a sheet pan with foil, and spray with cooking spray.
2. In a large bowl add the potatoes. Drizzle olive oil on top. Toss to combine. Sprinkle the salt, Italian seasoning, pepper and minced garlic on top and toss to combine.
3. Spread out evenly on the baking sheet and roast for 10 minutes.
4. While the potatoes par-bake, add the green beans to the bowl used for the potatoes and drizzle with olive oil and lemon juice. Toss to combine. Add the salt and pepper and toss again.
5. Brush the salmon filets on all sides with a bit of olive oil. Squeeze the lemon over them as well. Sprinkle all sides with the salt, Italian seasoning, pepper, and garlic powder.
6. Remove the potatoes from the oven and scoot them to one side of the sheet. Place the salmon filets in the middle and the green beans on the other side. Place a few slices of lemon on top of the green beans and salmon, if desired and return to the oven to bake for about 15-18 minutes or until the green beans are tender and the salmon is cooked through. Serve hot.
Sheet Pan Salmon with Lemon and Herbs
Ingredients
Potatoes
- 1 lb. baby potatoes cut in half or 4 pieces each if they’re bigger than bite-sized
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp Italian seasoning
- ¼ tsp coarse ground pepper
- 2 cloves garlic minced
Green Beans
- 8 oz fresh green beans ends trimmed
- 1 tbsp olive oil
- 1 tsp lemon juice
- ¾ tsp kosher salt
- ¼ tsp coarse ground pepper
- 2-3 lemon slices optional
Salmon
- 4 salmon filets about 5 oz each
- 1 ½ tbsp olive oil
- ½ of a lemon juiced
- 2 tsp kosher salt
- 1 tsp Italian seasoning
- ½ tsp coarse ground pepper
- ½ tsp garlic powder
- 4 lemon slices optional
Instructions
- Preheat the oven to 400° F, line a sheet pan with foil, and spray with cooking spray.
- In a large bowl add the potatoes. Drizzle olive oil on top. Toss to combine. Sprinkle the salt, Italian seasoning, pepper and minced garlic on top and toss to combine.
- Spread out evenly on the baking sheet and roast for 10 minutes.
- While the potatoes par-bake, add the green beans to the bowl used for the potatoes and drizzle with olive oil and lemon juice. Toss to combine. Add the salt and pepper and toss again.
- Brush the salmon filets on all sides with a bit of olive oil. Squeeze the lemon over them as well. Sprinkle all sides with the salt, Italian seasoning, pepper, and garlic powder.
- Remove the potatoes from the oven and scoot them to one side of the sheet. Place the salmon filets in the middle and the green beans on the other side. Place a few slices of lemon on top of the green beans and salmon, if desired and return to the oven to bake for about 15-18 minutes or until the green beans are tender and the salmon is cooked through. Serve hot.
Notes
- If you use normal table or sea salt use half the amount.
- You can use asparagus instead of green beans or red potatoes cut into bit sized pieces.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This is delicious with tartar sauce.
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