Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted salmon fillets infused with lemon and rosemary, paired with tender roasted root vegetables for an effortless nutritious dinner. This general-inspired seafood ready in about 45 minutes pairs (6 oz each) salmon fillets, thinly sliced lemon, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 2 peeled and chopped carrots and 1 cup quartered red potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 3 smashed garlic cloves. Spread vegetables evenly.
  2. Step 2: Roast vegetables in the oven for 15 minutes until they begin to soften.
  3. Step 3: Remove the baking sheet, push vegetables to the sides and place 2 salmon fillets (6 oz each) in the center. Drizzle 1 tbsp olive oil over salmon, season with salt and pepper to taste.
  4. Step 4: Top each fillet with 3 thin lemon slices and 1-2 fresh rosemary sprigs.
  5. Step 5: Return to the oven and roast everything together for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Rosemary Sheet Pan Salmon with Roasted Vegetables?

General seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes