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Easy Sheet Pan Lemon Herb Salmon Recipe with Summer Vegetables

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A quick and easy sheet pan dinner featuring flaky salmon and caramelized summer vegetables, brightened with lemon zest and fresh herbs. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces each (170 grams)
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow squash, sliced
  • 1 medium bell pepper, chopped
  • Optional: red pepper flakes, to taste
  • Optional: parmesan cheese, for sprinkling before serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the lemon zest and juice, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste and whisk until emulsified.
  3. Wash and slice the zucchini, yellow squash, bell peppers, and halve the cherry tomatoes. Toss the vegetables in about half of the lemon herb marinade, coating them well.
  4. Spread the vegetables evenly in a single layer on a sheet pan, leaving space for the salmon fillets.
  5. Pat the salmon fillets dry with paper towels. Brush or spoon the remaining marinade over the salmon, coating each piece well. Place the fillets skin-side down on the sheet pan among the vegetables without overlapping.
  6. Roast in the oven for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  7. Optional: Sprinkle red pepper flakes over the salmon and vegetables during the last 2 minutes of roasting for added heat.
  8. Remove from oven and let rest for a few minutes before serving. Serve warm with roasted vegetables.

Notes

Pat salmon dry before marinating to ensure a good crust. Do not overcrowd the pan to avoid steaming. If vegetables brown too quickly, tent with foil halfway through cooking. Marinate salmon briefly (15–20 minutes) for extra flavor but do not skip fresh lemon zest on top. Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven at 300°F to preserve texture.

Nutrition

Keywords: salmon, sheet pan dinner, lemon herb salmon, summer vegetables, easy dinner, healthy recipe, quick meal, roasted vegetables

Find it online: https://tessierecipes.com/easy-sheet-pan-lemon-herb-salmon-recipe-with-summer-vegetables-step-by-step-instructions/