Easy Lemon Herb Salmon & Veggies – 30-Minute Dinner

You know those evenings when the last thing you want is a sink full of dishes and a complicated recipe? That's exactly why I created this One-Pan Lemon Herb Salmon & Veggies. It's my go-to when I need to get dinner on the table fast, without sacrificing flavor or nutrition.

I remember the first time I made this for my family – my youngest, who usually pushes veggies around her plate, actually asked for seconds of the roasted broccoli. That's when I knew this recipe was a keeper. The lemon and herbs brighten everything up, and the salmon turns out perfectly flaky every time.

Whether you're a busy parent, a home cook looking for easy weeknight meals, or just someone who loves a good sheet pan dinner, this recipe is for you. It's simple, wholesome, and absolutely delicious.

About the Ingredients

4 (6-ounce) salmon fillets

Look for skin-on fillets; they stay moist and crisp up nicely. If you prefer, you can use skinless, just reduce cooking time by 2 minutes.

1 pound baby potatoes, halved

Baby potatoes cook quickly and get crispy edges. You can also use Yukon Gold or red potatoes cut into 1-inch pieces.

3 cups broccoli florets

Fresh broccoli is best, but frozen (thawed and patted dry) works in a pinch. Just add it 5 minutes later to avoid mushiness.

1 red bell pepper, sliced

Use any color bell pepper – they all add sweetness. For a spicier kick, try a poblano or Anaheim pepper.

3 tablespoons olive oil

Extra virgin olive oil adds flavor, but any neutral oil like avocado or canola works too.

2 tablespoons fresh lemon juice

Freshly squeezed is always better, but bottled lemon juice works in a pinch. You'll also use lemon slices for garnish.

2 cloves garlic, minced

Fresh garlic is key; if you only have garlic powder, use 1/2 teaspoon.

1 teaspoon dried oregano

You can substitute 1 tablespoon fresh oregano, chopped. Other herbs like thyme or rosemary also work.

1 teaspoon dried basil

Fresh basil is lovely if you have it – use 1 tablespoon chopped.

1/2 teaspoon salt

Adjust to taste; sea salt or kosher salt both work. You can also use a salt-free seasoning blend.

1/4 teaspoon black pepper

Freshly ground is best. If you like heat, add a pinch of red pepper flakes.

1 lemon, sliced into rounds

For extra lemon flavor, you can also zest the lemon before slicing and add the zest to the marinade.

Tips & Tricks

• Pat the salmon dry before seasoning – this helps it get a nice sear and prevents steaming.
• Don't overcrowd the pan; give the veggies and salmon some space so they roast instead of steam.
• Use a meat thermometer to check salmon doneness – 145°F (63°C) in the thickest part is perfect.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 425°F (220°C). This high heat ensures the veggies roast and the salmon cooks quickly.

2. Season the Veggies

On a large sheet pan, toss the potatoes, broccoli, and bell pepper with 2 tablespoons olive oil, half the garlic, half the oregano, half the basil, and a pinch of salt and pepper. Spread them out in a single layer.

3. Roast the Veggies

Roast the vegetables for 10 minutes. They'll start to soften and get some color, but still have a bit of crunch.

4. Prepare the Salmon

While the veggies roast, pat the salmon fillets dry. In a small bowl, mix the remaining olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Brush this mixture over the salmon fillets.

5. Add Salmon to Pan

Push the veggies to the sides of the pan to make room for the salmon. Place the fillets in the center, skin-side down if they have skin. Lay a lemon slice on top of each fillet.

6. Roast the Salmon

Roast for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C). The veggies should be tender and golden brown at the edges.

7. Rest and Serve

Remove the pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute. Serve hot, with extra lemon wedges if desired.

Delicious Variations

Asian twist

Replace oregano and basil with 2 tablespoons soy sauce and 1 teaspoon sesame oil; add a sprinkle of sesame seeds at the end.

Mediterranean style

Add cherry tomatoes and Kalamata olives to the veggies; top with feta cheese after roasting.

Spicy version

Add 1/2 teaspoon chili flakes or a drizzle of sriracha to the marinade for a kick.

How to Store One-Pan Lemon Herb Salmon & Veggies

Frequently Asked Questions

I hope this One-Pan Lemon Herb Salmon & Veggies becomes a staple in your kitchen like it is in mine. Try it this week and let me know how it goes! Leave a comment below or tag me on social media – I'd love to hear your twist. Here's to small steps, big impact.

One-Pan Lemon Herb Salmon & Veggies

A vibrant one-pan dinner with flaky salmon and roasted vegetables, ready in 30 minutes for a healthy weeknight meal.

★★★★½ 4.8 (156 ratings)

10 minPrep time25 minCook time4Servings420 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 (6-ounce) salmon fillets
• 1 pound baby potatoes, halved
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced into rounds

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 425°F (220°C). This high heat ensures the veggies roast and the salmon cooks quickly.
2. 2Season the Veggies — On a large sheet pan, toss the potatoes, broccoli, and bell pepper with 2 tablespoons olive oil, half the garlic, half the oregano, half the basil, and a pinch of salt and pepper. Spread them out in a single layer.
3. 3Roast the Veggies — Roast the vegetables for 10 minutes. They'll start to soften and get some color, but still have a bit of crunch.
4. 4Prepare the Salmon — While the veggies roast, pat the salmon fillets dry. In a small bowl, mix the remaining olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Brush this mixture over the salmon fillets.
5. 5Add Salmon to Pan — Push the veggies to the sides of the pan to make room for the salmon. Place the fillets in the center, skin-side down if they have skin. Lay a lemon slice on top of each fillet.
6. 6Roast the Salmon — Roast for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C). The veggies should be tender and golden brown at the edges.
7. 7Rest and Serve — Remove the pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute. Serve hot, with extra lemon wedges if desired.

👨‍🍳 Chef's Note: For the best texture, don't overcook the salmon – it should be just opaque in the center. If you prefer well-done, add 2-3 minutes.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 420 kcal · 35g protein · 25g carbs · 22g fat

Written by Maya Vasquez
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.