Description
This Sheet Pan Garlic Herb Salmon and Vegetables is an easy, healthy dinner that comes together in 30 minutes. With roasted veggies and tender, flavorful salmon, it’s a perfect all-in-one meal.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 1 red bell pepper, sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- Lemon slices and fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Toss the halved baby potatoes with 1 tbsp olive oil, salt, pepper, and ½ tsp each of thyme and rosemary. Spread them on the sheet pan and roast for 15 minutes.
- While the potatoes are roasting, prepare the salmon and veggies. In a small bowl, mix the remaining olive oil, garlic, lemon juice, paprika, thyme, and rosemary.
- Toss the asparagus and bell pepper in half of the olive oil mixture. Rub the rest over the salmon fillets.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side.
- Add the seasoned salmon fillets and vegetables to the sheet pan. Roast everything together for an additional 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Garnish with lemon slices and fresh parsley before serving.
Notes
- Swap asparagus for green beans or broccoli depending on what you have on hand.
- For extra flavor, marinate the salmon for 15 minutes before roasting.
- Serve with a side of quinoa or brown rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 4g
- Sodium: 320m
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg