Sheet Pan Salmon with Herbs
A one-pan, herb-crusted salmon dish with roasted vegetables and lemon for a bright, flavorful finish. This French-inspired one-pot recipe, ready in about 45 minutes, pairs salmon, vegetables, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.
Ingredients
- 4 fillets, 6 oz each salmon
- 1 cup cherry tomatoes, 1 cup asparagus, 1 cup zucchini vegetables
- 2 tbsp olive oil
- 1 tbsp dried parsley, 1 tbsp dried thyme herbs
- 2 tbsp zest and juice lemon
- 1 tsp salt
- 1/2 tsp pepper
Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss 1 cup cherry tomatoes, 1 cup asparagus, and 1 cup zucchini with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread in an even layer.
- Step 2: Place 4 salmon fillets on the sheet, skin-side up. Sprinkle with 1 tbsp dried parsley, 1 tbsp dried thyme, 2 tbsp lemon zest, and 1 tbsp lemon juice. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
- Step 3: Bake for 12-15 minutes until salmon is opaque and vegetables are tender. Serve immediately, drizzled with extra lemon juice if desired.
