Sheet Pan Tasmanian Salmon with Lemon Myrtle and Roasted Vegetables

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

Oven-roasted salmon seasoned with fragrant lemon myrtle, complemented by a medley of caramelized root vegetables. This australian-inspired seafood ready in about 50 minutes pairs (6 oz each) salmon fillets, teaspoons lemon myrtle powder, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 35 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a bowl, toss 12 baby carrots, 1 pound halved chat potatoes, and 1 sliced medium red onion with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.
  3. Step 3: Spread the vegetables in a single layer on the sheet pan and roast for 20 minutes.
  4. Step 4: Meanwhile, brush 4 salmon fillets with 1 tablespoon olive oil and sprinkle evenly with 2 teaspoons lemon myrtle powder, 1/4 teaspoon black pepper, and a pinch of sea salt.
  5. Step 5: Remove the sheet pan from the oven after 20 minutes, push the vegetables to the sides, and place the salmon fillets in the center.
  6. Step 6: Return the pan to the oven and roast for an additional 12 to 15 minutes, until the salmon flakes easily with a fork and vegetables are tender.
  7. Step 7: Drizzle the salmon and vegetables with 1 tablespoon fresh lemon juice and sprinkle with 2 tablespoons chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Tasmanian Salmon with Lemon Myrtle and Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sheet Pan Tasmanian Salmon with Lemon Myrtle and 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 Sheet Pan Tasmanian Salmon with Lemon Myrtle and 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 Sheet Pan Tasmanian Salmon with Lemon Myrtle and Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sheet Pan Tasmanian Salmon with Lemon Myrtle and Roasted Vegetables?

Australian 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.

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