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Sheet-Pan Lemon-Herb Salmon With Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Resting Time 5 minutes
Total Time 53 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Vegetables
  • 1¼ pounds baby gold potatoes 567 g, halved or quartered into ¾-inch pieces
  • 12 ounces fresh green beans 340 g, trimmed
  • 1 pint cherry or grape tomatoes about 10 ounces or 283 g
  • 1 Tbsp olive oil 15 ml
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Salmon and Lemon-Herb Mixture
  • 4 salmon fillets 6 ounces each (680 g total), skin-on or skinless
  • 3 Tbsp olive oil 45 ml
  • Zest of 1 medium lemon
  • 2 Tbsp fresh lemon juice 30 ml
  • 2 garlic cloves finely grated or minced
  • 1 Tbsp Dijon mustard 15 g
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • ¾ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Heat the oven to 425°F. Lightly grease or line an 18-by-13-inch rimmed sheet pan. Pat the salmon dry.
  2. Toss the potatoes on the pan with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Arrange them cut-side down and roast for 18 minutes.
  3. Whisk the lemon zest, 2 Tbsp lemon juice, 3 Tbsp olive oil, garlic, Dijon mustard, parsley, dill, ¾ tsp salt, and ¼ tsp pepper. Divide the mixture between two bowls.
  4. Turn the potatoes. Add the green beans and tomatoes, tossing them with half of the lemon-herb mixture.
  5. Clear four spaces on the pan. Add the salmon skin-side down and brush it with the remaining lemon-herb mixture.
  6. Roast for 12–15 minutes, until the salmon separates into moist flakes and reaches 145°F at its thickest point. Make sure the potatoes are fork-tender.
  7. Rest the salmon for 5 minutes, then serve it with the roasted vegetables and pan juices.