You want dinner on the table fast, without a mess or a million steps. This sheet pan salmon checks every box. It’s bright, garlicky, and cooks in 15 minutes. You’ll toss the veggies on the same pan, so cleanup is a breeze.
In just 25 minutes, you get juicy salmon, crisp-tender veggies, and a fresh lemon finish. Make it tonight, or prep it for the week. With simple seasoning and easy swaps, this becomes your new weeknight go-to for a quick sheet pan dinner.
Why This Recipe Works
- Simple seasoning, big flavor
- One pan, minimal cleanup
- Flexible protein, swap salmon for chicken thighs
- Great for meal prep bowls
- Family friendly and nutrient packed
What You’ll Need (Tools)
- Sheet pan, heavy duty helps with even browning. See top picks and prices on the Amazon Best Sellers for baking and cookie sheets.
- Parchment paper for easy cleanup
- Mixing bowl and tongs
- Microplane or small grater for garlic and zest
- Instant-read thermometer (optional, makes perfect doneness simple)
Curious about pan choices and performance? Real-world tests like The Best Baking Sheets, Tested by Allrecipes and Food & Wine’s best cookie sheets of 2025 are helpful when you want a reliable pan that lasts.
Ingredients, Simple and Flexible
Keep it under 10 ingredients, all easy to find.
- 4 salmon fillets, skin-on or skinless, 5 to 6 ounces each
- 1 pound baby potatoes, halved (or use broccoli, green beans, or asparagus)
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, finely grated or minced
- 1 lemon, zest and juice
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or smoked paprika (optional)
Substitutions:
- Salmon: Swap with boneless, skinless chicken thighs. See the chicken variation below for cook-time tweaks.
- Potatoes: Use sweet potatoes, broccoli, cauliflower, or green beans.
- Olive oil: Avocado oil works well.
- Lemon: Try lime or a splash of red wine vinegar in a pinch.
Quick Overview: Timing and Flow
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
- Skill level: Easy, beginner friendly
Step-by-Step: Sheet Pan Lemon Garlic Salmon and Veggies
-
Prep the pan
Line a sheet pan with parchment. Preheat the oven to 450 degrees F. -
Season the veggies
In a bowl, toss potatoes, bell pepper, and red onion with 2 tablespoons olive oil, half the garlic, half the lemon zest, and 1/2 teaspoon salt. Spread on the pan in a single layer. -
Start the veggies
Bake the veggies for 8 minutes to jumpstart cooking. This helps get tender potatoes and crisp edges. -
Season the salmon
While the veggies start, pat salmon dry. Rub with 1 tablespoon olive oil, remaining garlic, remaining lemon zest, 1/2 teaspoon salt, and black pepper. Add Italian seasoning or smoked paprika if you like a little extra pop. -
Add salmon to the pan
Pull the pan from the oven. Scoot the veggies to make space, then nestle salmon fillets on the pan. Return to the oven for 7 to 9 minutes, depending on thickness. -
Finish with lemon
Remove when salmon flakes with a fork or reads 125 to 130 degrees F in the center. Squeeze fresh lemon juice over everything. Taste and add a pinch more salt if needed.
Tip: If your salmon is very thin, start checking at 6 minutes. If your fillets are thick, go toward 9 minutes.
Chicken Thigh Swap: Simple Changes
Want chicken instead of salmon? Easy. Use boneless, skinless chicken thighs, about 1.25 pounds.
- Season the thighs just like the salmon.
- Start the veggies for 8 to 10 minutes.
- Add chicken to the pan and roast for 15 to 20 minutes, flipping once, until juices run clear or the center reads 165 degrees F.
- Add lemon juice at the end, just like the salmon.
If you want a mix-and-match pan, cook the chicken first, then add any quick-cook veggies (asparagus, green beans) during the last 10 minutes.
Flavor Upgrades Without Extra Work
- Herb crunch: Sprinkle chopped parsley or dill before serving for fresh flavor.
- Garlic butter drizzle: Melt 1 tablespoon butter with a pinch of garlic powder, then spoon over the salmon.
- Heat lovers: Add a pinch of red pepper flakes to the oil before roasting.
- Citrus swap: Mix lemon and orange zest for a sweeter citrus note.
Make-Ahead and Meal Prep Bowls
This recipe works great for weekday lunches. Make a double batch and build bowls.
- Bowl base: Rice, quinoa, or cauliflower rice
- Protein: Salmon or chicken thighs
- Veggies: Use the sheet pan veggies, add fresh cucumbers or cherry tomatoes if you like
- Sauce ideas: A quick lemon yogurt sauce (yogurt, lemon juice, salt) or a drizzle of tahini and water
Storage:
- Refrigerate cooked salmon or chicken for up to 3 days in airtight containers.
- Reheat gently in the microwave at 50 percent power to keep the salmon tender.
- Keep a lemon wedge in the container if you can. A quick squeeze wakes up leftovers.
Ingredient and Veggie Guide
Use this quick guide to swap veggies based on what you have.
| Veggie | Cut Size | Cook Time Note |
|---|---|---|
| Baby potatoes | Halved | Start 8 to 10 minutes before fish |
| Broccoli florets | Bite-size | Cook with salmon, 8 to 9 minutes |
| Green beans | Trimmed | Cook with salmon, 8 to 9 minutes |
| Asparagus | Trimmed thirds | Cook with salmon, 7 to 8 minutes |
| Cauliflower | Small florets | Start 5 minutes before fish |
| Zucchini | Half-moons | Cook with salmon, 7 to 8 minutes |
Frequently Asked Tips
- Skin-on or skinless salmon? Either. Skin-on adds moisture and peels off after cooking if you prefer it off.
- Frozen salmon? Thaw in the fridge overnight, or under cold running water for 30 minutes in the sealed package.
- Too much liquid on the pan? Dry the salmon well and avoid crowding. Use a larger sheet pan for good airflow.
- No potatoes tonight? Use a bag of frozen broccoli. Toss with oil and seasoning, then roast as written.
What To Serve With It
- A simple side salad with leafy greens and a light vinaigrette
- Warm rice or couscous
- Crusty bread for scooping up lemony pan juices
- Yogurt dill sauce for dipping
Recommended Gear
- Reliable sheet pan: Check sizes, materials, and reviews in the Amazon Best Sellers baking sheet list.
- Want to compare before you buy? See hands-on testing in Allrecipes’ best baking sheets and Food & Wine’s best cookie sheets of 2025.
Recipe Card
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4
Ingredients:
- 4 salmon fillets, 5 to 6 ounces each
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or smoked paprika (optional)
Instructions:
- Preheat oven to 450 degrees F. Line a sheet pan with parchment.
- Toss potatoes, pepper, and onion with 2 tablespoons oil, half the garlic and zest, and 1/2 teaspoon salt. Spread on the pan.
- Roast veggies 8 minutes.
- Rub salmon with remaining 1 tablespoon oil, remaining garlic and zest, 1/2 teaspoon salt, pepper, and optional seasoning.
- Add salmon to the pan. Roast 7 to 9 minutes, until flaky or at 125 to 130 degrees F in the center.
- Squeeze lemon juice over everything. Serve warm.
Chicken variation: Use 1.25 pounds boneless, skinless thighs. Roast 15 to 20 minutes total, until 165 degrees F.
Cleanup and Leftovers
- Let the pan cool for a few minutes, then lift off the parchment.
- Store leftovers in single-serve containers for easy grab-and-go lunches.
- Reheat low and slow to keep salmon tender, or enjoy cold over salad.
Final Bite
This is the kind of dinner that gives you a win after a long day. One pan, bright lemon, savory garlic, tender salmon, and crisp veggies. Keep it on repeat, and try the chicken swap when you want variety. Your future self will thank you for a fridge full of ready-to-eat meal prep bowls.
Try it tonight and tell me how you built your bowl. Did you go with rice, quinoa, or extra veggies?
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