One-Pan Lemon Herb Salmon with Potatoes

This is one of those dinners that feels a little extra without actually being extra at all.

You know the kind where you pull the pan out of the oven, the salmon is perfectly flaky, the tomatoes have burst and caramelized, the lemons are lightly charred, and suddenly your kitchen smells like something you’d order at a cozy neighborhood restaurant. But instead… it came from one pan. At home. On a weeknight.

That’s exactly why I love this recipe so much.

I’ve been making variations of this sheet pan salmon for years, especially on nights when I want something nourishing and beautiful, but I absolutely do not want to deal with a sink full of dishes. One large salmon fillet roasted with vegetables feels communal and comforting like the kind of meal you set in the middle of the table and let everyone dig into.

It’s simple, bright, and surprisingly satisfying in that “how is this so good with so few ingredients?” kind of way.

Why This Salmon Is on Repeat at My House:

I first made this dish during one of those weeks where everything felt busy.. errands, work, life and dinner needed to be dependable. I had a big salmon fillet in the fridge, a bag of baby potatoes, and a drawer full of vegetables that needed using up. So I tossed everything onto one pan, sliced a lemon, added olive oil and herbs, and hoped for the best.

What came out of the oven was better than expected.

The potatoes were tender and golden, the broccoli had those crispy edges I love, and the tomatoes burst into this jammy, roasted sweetness that paired perfectly with the rich salmon. A squeeze of lemon at the end tied everything together, and suddenly this “use what you have” dinner turned into something I couldn’t stop making.

Now, it’s one of my favorite meals to make when I want dinner to feel intentional but still easy.

Why You’ll Love This Recipe:

• One pan, minimal cleanup (always a win)

• Perfect for a large salmon fillet, great for family-style serving

• Balanced and nourishing with protein, veggies, and healthy fats

• Bright, fresh flavors from lemon and herbs

• Customizable with whatever vegetables you have on hand

• Feels fancy without the effort

It’s the kind of recipe that works just as well for a quiet weeknight as it does for a casual dinner with friends.

Ingredients List:

• 1 large salmon fillet (about 2–2½ lbs, center-cut if possible)

• 1 lb mini potatoes

• 2 cups broccoli florets

• 1 cup cherry tomatoes

• 1 red onion, sliced into wedges

• 2 lemons, thinly sliced

• 4 tbsp olive oil, divided

• 3 cloves garlic, minced

• 1 tsp paprika

• 1 tsp garlic powder

• Salt and black pepper, to taste

• Fresh dill or parsley, for finishing (highly recommended)

There are 6 Steps To Making This Dish:

Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.

Step 2: Start with the Potatoes
Cut the mini potatoes in half and place them on the sheet pan. Drizzle with 2 tablespoons olive oil, season with salt, pepper, garlic powder, and paprika. Toss well and spread them out in an even layer.

Roast for 15 minutes. This gives the potatoes a head start so they’re perfectly tender by the end.

Step 3: Add the Veggies
Remove the pan from the oven and add the broccoli florets, cherry tomatoes, and red onion wedges. Drizzle with another tablespoon of olive oil and toss everything together gently.

Nestle the vegetables around the pan, leaving space in the center for the salmon.

Step 4: Season the Salmon
Place the large salmon fillet in the center of the pan. Drizzle with the remaining olive oil, then season generously with salt, pepper, and minced garlic.

Lay lemon slices directly on top of the salmon and scatter a few around the pan as well.

Step 5: Roast Until Perfect
Return the pan to the oven and roast for 15–18 minutes, depending on thickness, until the salmon flakes easily with a fork and the vegetables are tender with golden edges.

Step 6: Finish & Serve
Sprinkle fresh herbs over the salmon and vegetables. Finish with a squeeze of roasted lemon juice just before serving.

Serve straight from the pan, it’s meant to be enjoyed that way.

Tips for the Best Sheet Pan Salmon:

• Use a large fillet for even cooking and a beautiful presentation

• Don’t overcrowd the pan - spacing helps everything roast instead of steam

• High heat is key for caramelized veggies

• Taste and adjust at the end - a pinch of salt or squeeze of lemon makes a big difference

Ways to Make This Recipe Your Own:

This recipe is incredibly flexible, which is one of the reasons I love it.

• Add red pepper flakes for heat

• Swap broccoli for asparagus, green beans, or zucchini

• Use sweet potatoes instead of mini potatoes

• Finish with a drizzle of garlic butter or herby yogurt sauce

• Try different herbs like thyme, rosemary, or basil

Once you’ve made it once, you’ll start adapting it to whatever’s in your fridge.

Substitution Tips:

• No salmon? Try trout, cod, or halibut

• No cherry tomatoes? Use grape tomatoes or chopped Roma tomatoes

• No red onion? Yellow onion or shallots work well

• No fresh herbs? Dried herbs work in a pinch, just use less

Storage & Reheating:

This salmon stores beautifully, making it great for leftovers.

To Store:
Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To Reheat:
Warm gently in a 350°F oven for 10–12 minutes, or microwave in short intervals. Add a drizzle of olive oil or lemon juice to keep the salmon moist.

Meal Prep Tip:
Flake leftover salmon and toss it into salads, grain bowls, or wraps for easy lunches.

What to Serve with It:

This dish is complete on its own, but if you want to round it out:

• Simple green salad with vinaigrette

• Cooked quinoa or rice

• Crusty bread to soak up the lemony pan juices

Final Thoughts

This one-pan lemon herb salmon is everything I want dinner to be: unfussy, flavorful, nourishing, and just a little bit special. It’s the kind of meal that reminds me why I love cooking, not because it’s complicated, but because it brings simple ingredients together in a really satisfying way.

If you’re looking for a reliable, beautiful, feel-good dinner that works every time… this is it.

Yield: 4-6 servings

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One-Pan Lemon Herb Salmon with Roasted Potatoes

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is one of those dinners that feels a little extra without actually being extra at all. You know the kind where you pull the pan out of the oven, the salmon is perfectly flaky, the tomatoes have burst and caramelized, the lemons are lightly charred, and suddenly your kitchen smells like something you’d order at a cozy neighborhood restaurant. But instead… it came from one pan. At home. On a weeknight.

Cook modePrevent screen from turning off

Ingredients

• 1 large salmon fillet (about 2–2½ lbs, center-cut if possible)
• 1 lb mini potatoes
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 red onion, sliced into wedges
• 2 lemons, thinly sliced
• 4 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp garlic powder
• Kosher salt and black pepper, to taste
• Fresh dill or parsley, for finishing (highly recommended)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
2. Cut the mini potatoes in half and place them on the sheet pan. Drizzle with 2 tablespoons olive oil, season with salt, pepper, garlic powder, and paprika. Toss well and spread them out in an even layer.
3. Roast for 15 minutes. This gives the potatoes a head start so they’re perfectly tender by the end.
4. Remove the pan from the oven and add the broccoli florets, cherry tomatoes, and red onion wedges. Drizzle with another tablespoon of olive oil and toss everything together gently.
5. Nestle the vegetables around the pan, leaving space in the center for the salmon.
6. Place the large salmon fillet in the center of the pan. Drizzle with the remaining olive oil, then season generously with salt, pepper, and minced garlic.
7. Lay lemon slices directly on top of the salmon and scatter a few around the pan as well.
8. Return the pan to the oven and roast for 15–18 minutes, depending on thickness, until the salmon flakes easily with a fork and the vegetables are tender with golden edges.
9. Sprinkle fresh herbs over the salmon and vegetables. Finish with a squeeze of roasted lemon juice just before serving.
10. Serve straight from the pan, it’s meant to be enjoyed that way.

Notes

Use a large fillet for even cooking and a beautiful presentation

Don’t overcrowd the pan - spacing helps everything roast instead of steam

High heat is key for caramelized veggies

Taste and adjust at the end - a pinch of salt or squeeze of lemon makes a big difference

Nutrition Facts

Calories

328

Fat

17 g

Sat. Fat

2 g

Carbs

34 g

Fiber

6 g

Net carbs

27 g

Sugar

5 g

Protein

14 g

Sodium

97 mg

Cholesterol

23 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.