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

Description

This Lemon Herb Sheet Pan Salmon recipe is a quick and nutritious meal featuring tender salmon fillets and a medley of fresh vegetables, all roasted together with a flavorful blend of herbs, tangy lemon, and aromatic garlic. Ready in just 35 minutes, it’s perfect for busy weeknights and delivers a balanced, colorful dinner in every bite.

Ingredients

Units Scale

For the Salmon and 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

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Instructions

Preheat the Oven
Set your oven to 400°F (200°C) to ensure it reaches the correct temperature for even roasting.
Prepare the Vegetables
Slice the summer squash, zucchini, and red bell pepper. Spread the sliced vegetables and broccolini onto a large sheet pan.
Season the Vegetables
Drizzle the vegetables with 1-2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated, then push them to the sides of the pan, leaving space in the center for the salmon.
Add the Salmon
Place the salmon pieces skin side down in the center of the baking sheet. Season each piece with salt and pepper to taste.
Make the Herb Butter
In a small bowl, combine the melted butter, chopped parsley, chopped rosemary, oregano, basil, and minced garlic. Mix thoroughly to create a well-blended herb butter.
Top the Salmon
Spoon an equal amount of the herb butter mixture onto each salmon piece. Spread it evenly over the tops using the back of the spoon for complete coverage.
Bake
Place the sheet pan in the preheated oven and bake for 25 minutes, or until the salmon is cooked through and the vegetables are tender.
Serve
Remove from the oven and serve the salmon and vegetables immediately for the best taste and texture.

Notes

For a citrusy kick, add lemon wedges to the pan or a squeeze of fresh lemon juice over the salmon just before serving.
You can swap out vegetables based on seasonal availability or your preferences.
This recipe is naturally gluten-free, low in carbs, and suitable for a variety of diets.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/5 of recipe (~265g)
Calories: 335
Sugar: 4g
Sodium: 220mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 30g
Cholesterol: 76mg