Save A vibrant, fuss-free salmon dinner featuring flaky fillets, crisp seasonal vegetables, and a luscious lemon butter sauce—all roasted together on a single pan. Perfect for busy weeknights and budget-friendly at under $20.
This meal quickly became a favorite for weeknight dinners because it's both easy to prepare and feels gourmet without much effort.
Ingredients
- Salmon fillets: 4 (5–6 oz) salmon fillets, skin-on or skinless
- Baby potatoes: 1 lb, halved
- Zucchini: 1 medium, sliced
- Red bell pepper: 1, cut into strips
- Red onion: 1 small, sliced
- Lemon Butter Sauce: 4 tbsp unsalted butter, melted
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Lemon: 1, zested and juiced
- Dried Italian herbs: 1 tsp (or a mix of basil, oregano, thyme)
- Salt and black pepper: to taste
- Lemon wedges: for serving
- Fresh parsley: 2 tbsp, chopped
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables:
- In a large bowl, toss the potatoes, zucchini, bell pepper, and onion with 1 tbsp olive oil, salt, and pepper. Arrange vegetables in a single layer on the sheet pan.
- Roast Vegetables:
- Roast vegetables for 10 minutes to start softening.
- Make Lemon Butter Sauce:
- Meanwhile, in a small bowl, whisk together melted butter, remaining olive oil, minced garlic, lemon zest, lemon juice, Italian herbs, salt, and pepper.
- Prepare Salmon:
- Pat salmon fillets dry and nestle them among the vegetables on the sheet pan. Brush fillets generously with lemon butter sauce (reserve some for drizzling after baking).
- Roast Salmon:
- Return sheet pan to oven and roast for another 10 to 12 minutes, or until salmon is just cooked through and vegetables are tender.
- Serve:
- Drizzle any remaining lemon butter sauce over the salmon and vegetables. Garnish with chopped parsley and serve with lemon wedges.
Save This recipe has brought my family together on many busy nights, turning simple ingredients into memorable meals around the table.
Serving Suggestions
Serve with steamed rice or a green salad for a heartier meal that complements the rich flavors of the salmon and vegetables.
Wine Pairings
Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish, enhancing its fresh and citrusy notes.
Allergen Information
Contains fish (salmon) and dairy (butter). For a dairy-free option, substitute butter with vegan margarine or more olive oil.
Save This easy sheet pan dinner brings vibrant flavors and simplicity together for a perfect weeknight meal.
Recipe FAQs
- → What type of salmon works best for this dish?
Both skin-on and skinless salmon fillets work well. Skin-on can add crisp texture when roasted.
- → Can I substitute the vegetables in this dish?
Yes, broccoli, asparagus, or green beans can be used in place of the suggested vegetables for variety.
- → How do I achieve a crispy finish on the salmon?
For a crispier top, broil the salmon and vegetables for 2–3 minutes after roasting.
- → Is this dish suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free, making this meal safe for gluten-sensitive diets.
- → What can I serve alongside this dish?
Steamed rice or a fresh green salad complements the flavors and adds heartiness to the meal.
- → Can I make the lemon butter sauce dairy-free?
Yes, replace butter with vegan margarine or additional olive oil to keep the sauce creamy without dairy.