One-Pan Garlic Herb Salmon and Veggies
This recipe features salmon fillets roasted on a single pan with seasonal vegetables, all coated in a garlic herb butter sauce. It’s fresh, wholesome, and cleanup is a breeze.
Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings:4
Ingredients
For the Salmon & Veggies:
4 salmon fillets (5–6 oz each, skin on or off)
1 lb baby potatoes, halved (or small Yukon gold)
2 cups broccoli florets
1 red bell pepper, sliced
2 tbsp olive oil
Salt & black pepper, to taste
For the Garlic Herb:
4 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill (or thyme/rosemary)
Juice of 1 lemon + extra slices for garnish
½ tsp smoked paprika
Pinch of red pepper flakes
Instructions
Preheat Oven:
Heat to 400°F (200°C). Line a sheet pan with parchment.
Prep Veggies:
Toss potatoes with 1 tbsp olive oil, salt, pepper, and half the garlic herb butter.
Spread on sheet pan and roast 12–15 minutes (they take longer to cook).
Add Salmon & Veggies:
Push potatoes to the side. Add salmon fillets, broccoli, and bell pepper.
Drizzle remaining olive oil and garlic herb butter over salmon and veggies.
Roast to Finish:
Return pan to oven and roast 12–15 minutes, until salmon flakes easily and veggies are tender.
Optional: broil 2 minutes for golden edges.
Serve:
Garnish with lemon slices and fresh herbs. Serve hot with rice, quinoa, or a simple side salad.
Serving Suggestions
With steamed rice or lemon couscous.
Over a bed of greens for a lighter, salad-style meal.
Pair with a chilled white wine or sparkling water with lemon.
Tips & Notes
For crispier potatoes, roast them 20 minutes before adding salmon.
Swap veggies seasonally — asparagus in spring, zucchini in summer, Brussels sprouts in fall.
If using skin-on salmon, roast skin-side down for easy serving.
Nutritional Information
Calories: 470
Protein: 36g
Carbs: 26g
Fat: 25g
Fiber: 5g
Sugars: 4g