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Easy One-Pan Lemon Herb Salmon Recipe with Roasted Spring Vegetables for Perfect Weeknight Dinner

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A quick and easy one-pan salmon recipe featuring lemon, fresh herbs, and roasted spring vegetables, perfect for a healthy and flavorful weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170g) each, preferably wild-caught
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 12 ounces (340g) baby carrots, peeled if needed
  • 1 large yellow or red bell pepper, cut into strips
  • 3 tablespoons extra virgin olive oil
  • 1 large lemon, zested and juiced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes for heat or baby potatoes (cut small) for extra heartiness

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss asparagus, baby carrots, and bell pepper strips with 2 tablespoons olive oil, half the minced garlic, salt, and pepper until evenly coated.
  3. Arrange the vegetables in a single layer on a parchment-lined or silicone mat-lined baking sheet.
  4. Roast the vegetables for 10 minutes to start cooking them.
  5. While the vegetables roast, pat dry the salmon fillets with paper towels.
  6. Drizzle the salmon with the remaining olive oil, then rub lemon zest, chopped dill, parsley, remaining garlic, salt, and pepper evenly over the fillets.
  7. Remove the pan from the oven after 10 minutes and push the vegetables slightly to create room for the salmon.
  8. Place the salmon fillets skin-side down on the pan.
  9. Return the pan to the oven and roast everything together for 12-15 minutes, depending on fillet thickness, until salmon flakes easily and reaches an internal temperature of 125-130°F (52-54°C).
  10. Just before serving, squeeze fresh lemon juice over the salmon and vegetables and adjust seasoning if needed.
  11. Serve immediately while warm and juicy.

Notes

Do not overcrowd the pan to ensure proper roasting. Pat salmon skin dry for crispiness. Use fresh herbs and lemon zest for best flavor. Use a digital thermometer to check doneness. Vegetables get a 10-minute head start to avoid mushiness. Leftovers keep well refrigerated for up to 2 days; reheat gently in oven at 300°F for 10 minutes.

Nutrition

Keywords: salmon, lemon herb salmon, one-pan dinner, roasted vegetables, easy salmon recipe, weeknight dinner, healthy dinner, spring vegetables

Find it online: https://emmayum.com/easy-one-pan-lemon-herb-salmon-recipe-with-roasted-spring-vegetables-for-perfect-weeknight-dinner/