Can I use frozen salmon for this recipe?

Absolutely! Thaw the salmon completely and pat it dry before using. Frozen salmon can work just as well—just watch for excess moisture and adjust roasting time as needed.

Do I have to use all four herbs?

Not at all. Mix and match what you have—parsley for freshness, rosemary or oregano for depth, basil for sweet notes. Even just two or three will create beautiful flavor.

Can I add potatoes to the sheet pan?

Yes, just be aware potatoes need a bit longer to roast. Either slice them thinly or pop them in the oven for 10 minutes before adding the veggies and salmon.

How do I know when the salmon is done?

The salmon should be opaque and easily flake with a fork. A thermometer inserted into the thickest part should read 145°F. If you like it a little less done, pulling at 135–140°F is perfectly safe and the salmon will finish cooking as it rests.

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

Get ready to fall head over heels for this Lemon Herb Sheet Pan Salmon! This recipe is nothing short of a weeknight miracle—fresh salmon, crisp-tender veggies, and a luminous burst of buttery herbs, all cooked together in just one pan. In a mere 35 minutes, you’ll have a healthy, vibrant dish that looks and tastes like something from a fancy restaurant, without dirtying every pot and pan in your kitchen. It’s bold, aromatic, and irresistibly simple—ideal for anyone craving something quick, nourishing, and truly delicious after a busy day.

Why You’ll Love This Recipe

Done in a Flash: Truly a one-and-done meal—prep in 10 minutes, cook in 25, and you’re feasting before you know it.
Minimal Cleanup: Who has time for mountains of dishes on a weeknight? Everything cooks on one pan, saving you time and energy.
Super Fresh Flavors: The salmon gets enveloped in a medley of lemony, herbal, garlicky goodness, while the vegetables roast to perfection for the best blend of textures and tastes.
Nutritious & Balanced: Omega-3-rich salmon, fiber-packed veggies, and a dose of aromatic herbs. It’s as nourishing as it is satisfying!
Perfect for Experimenting: The recipe welcomes swaps and tweaks—mix up the veggies, double down on your favorite herbs, or adjust the butter for your dietary needs.

Ingredients You’ll Need

Salmon: The star—choose fresh, preferably skin-on fillets for the best texture and flavor.
Summer Squash: Adds a touch of sweetness and a buttery bite; makes the meal feel extra summery and light.
Zucchini: Balances the dish with a gentle, mellow flavor. Roasts up tender and pairs beautifully with the richer salmon.
Red Bell Pepper: Brings color and a juicy, slightly sweet crunch. Choose the ripest peppers for maximum flavor.
Broccolini: Delivers a delicate, fresh bitterness and stays nicely crisp-tender when roasted.
Olive Oil: Helps the veggies get those beautiful caramelized edges. You want just enough to coat without drowning.
Salt and Pepper: Essential for bringing out the natural flavors; season generously.
Butter (melted): Lends richness and flavor, melts over the salmon as it bakes for a luscious finish.
Parsley: Gives a bright, green freshness that perks up everything on the pan.
Rosemary: Infuses the whole tray with an earthy, slightly piney aroma—don’t skip it if you can help it.
Oregano: Provides a subtle, savory depth; feels Mediterranean and comforting.
Basil: Adds just the right amount of sweetness and freshness.
Minced Garlic: The flavor powerhouse—never too much garlic in a salmon bake!

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

This dish is endlessly adaptable—here’s how you can mix it up:

Switch the Veggies: Try asparagus, snap peas, carrots, or sliced mushrooms.
Citrus Options: Top the salmon with thin lemon or orange slices for a bright twist.
Make It Dairy-Free: Replace the butter with extra olive oil or a dairy-free butter alternative.
Spice it Up: Add a sprinkle of red pepper flakes or a touch of smoked paprika to the herb mixture for extra oomph.
Protein Swap: Not a salmon fan? This works beautifully with cod, trout, or shrimp—just adjust the cooking time.

How to Make Lemon Herb Sheet Pan Salmon

Step 1: Prep Everything

Heat your oven to 400°F. Line a large rimmed baking sheet with parchment or foil for easy cleanup. Slice your summer squash, zucchini, and red bell pepper. Arrange these with the broccolini on the pan.

Step 2: Season the Veggies

Drizzle the veggies with olive oil, sprinkle generously with salt and pepper, and toss everything right on the sheet until coated. Shift the vegetables to the pan’s edges, clearing space for the salmon down the center.

Step 3: Add the Salmon

Nestle the salmon fillets in the center, skin side down. Pat dry (for crispier skin!), then season the tops lightly with salt and pepper.

Step 4: Herb Butter Magic

In a small bowl, stir together the melted butter with parsley, rosemary, oregano, basil, and minced garlic. Spoon this fragrant mixture over each piece of salmon, spreading to coat.

Step 5: Bake to Perfection

Slide everything into the oven for about 25 minutes, until the salmon just flakes with a fork and the veggies are tender with a little golden color at the edges.

Step 6: Serve Up!

Lift the salmon and veggies onto plates, spooning any extra pan juices over the top. Dinner is done!

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Give veggies and salmon a little room so they roast rather than steam. If your baking sheet is small, split between two pans.
Check Salmon Early: Depending on thickness, salmon can cook faster; start checking at 20 minutes.
Crispier Veggies: Want extra char? Pop the pan under the broiler for a minute or so after baking.
Go Bold with Herbs: Fresh herbs make a world of difference—use whatever you have and don’t hold back.

How to Serve

This sheet pan salmon is so flavorful it barely needs adornment. Serve the salmon and veggies straight from the oven, spooning some of those luscious roasted juices over everything.

With a Side: Pair with simple brown rice, quinoa, or a chunk of crusty bread to soak up all that herby melted butter.
Light Salad: A citrusy mixed green salad with vinaigrette complements the buttery, roasted flavors and keeps the meal feeling bright.
Garnish Up: For extra freshness, top with a squeeze of lemon or a dusting of extra chopped herbs right before serving.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be packed into airtight containers. They’ll keep well in the fridge for up to three days.

Freezing

Salmon can be frozen, but texture is best when enjoyed fresh. If you do freeze, wrap tightly and reheat gently to avoid overcooking.

Reheating

Warm leftovers in a 300°F oven for 10–12 minutes, or use a gentle microwave setting. For best results, reheat just until warmed through—don’t let the salmon dry out.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Thaw the salmon completely and pat it dry before using. Frozen salmon can work just as well—just watch for excess moisture and adjust roasting time as needed.
Do I have to use all four herbs?

Not at all. Mix and match what you have—parsley for freshness, rosemary or oregano for depth, basil for sweet notes. Even just two or three will create beautiful flavor.
Can I add potatoes to the sheet pan?

Yes, just be aware potatoes need a bit longer to roast. Either slice them thinly or pop them in the oven for 10 minutes before adding the veggies and salmon.
How do I know when the salmon is done?

The salmon should be opaque and easily flake with a fork. A thermometer inserted into the thickest part should read 145°F. If you like it a little less done, pulling at 135–140°F is perfectly safe and the salmon will finish cooking as it rests.

Final Thoughts

This Lemon Herb Sheet Pan Salmon is the kind of dinner that makes weeknights feel special—no fuss, no mess, just pure deliciousness. If you want something vibrant, nourishing, and bursting with flavor, give this recipe a go. Chances are, it’ll soon be part of your regular rotation! Enjoy every herby, buttery bite.