Bright, herby salmon and golden crispy potatoes all on one pan, with a lemony drizzle that tastes like you tried way harder than you did.
Some nights you want dinner to feel a little special, but you also do not want to babysit a stove or wash a sink full of pots. This is the recipe I reach for when I want that “restaurant salmon” vibe at home: crisp-edged potatoes, tender salmon, and a lemon herb finish that makes the whole kitchen smell clean and cozy.
Sheet-pan meals are basically my love language because they solve three problems at once: timing, mess, and decision fatigue. Here, the potatoes get a head start so they can actually turn crispy, then the salmon joins for a short roast so it stays juicy and flaky. Everything picks up the same lemon-garlic-herb flavor, and you end up with a dinner that looks impressive on the plate but is honestly very low effort.
Flavor-wise, think Mediterranean-ish: bright citrus, savory garlic, and fresh herbs with a little Dijon for gentle tang. It’s not heavy, but it’s deeply satisfying, especially with those potatoes soaking up lemony olive oil and salmon drippings. If you’ve ever felt intimidated by cooking fish, this is a very forgiving method because the oven does the work and the cook time is short.
Why you’ll love it
- One pan, fewer dishes: just a sheet pan and a bowl.
- Crispy potatoes, not soggy: the timing is designed for crunch.
- Fast: a real dinner in about 40 minutes.
- Flexible: swap herbs, swap veggies, even swap the fish.
- Fresh and flavorful: lemon + herbs makes it taste bright, not bland.
Ingredients
Potatoes
- 1.5 lb baby Yukon Gold or red potatoes, halved (680 g)
- 2 tbsp olive oil (30 ml)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Salmon
- 4 salmon fillets, 6 oz each (170 g each), skin-on or skinless
- 1 tbsp olive oil (15 ml)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Lemon Herb Sauce
- 2 tbsp olive oil (30 ml)
- 1 tbsp Dijon mustard (15 g)
- 2 cloves garlic, finely grated
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (30 ml), plus wedges for serving
- 2 tbsp chopped fresh parsley (8 g)
- 1 tbsp chopped fresh dill (4 g) or basil (optional)
- 1 tsp honey or maple syrup (optional, balances tang)
Optional add-ins
- 1 bunch asparagus, trimmed (about 12 oz / 340 g), or
- 2 cups green beans (about 8 oz / 225 g)
💡 Shopping tip: Buy salmon fillets that are similar thickness so they cook evenly. If one piece is much thinner, tuck it onto the pan a few minutes later.
Step-by-Step Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
- Season potatoes: Toss halved potatoes with 2 tbsp (30 ml) olive oil, salt, pepper, and paprika (if using). Spread cut-side down in a single layer.
- Roast potatoes: Roast for 20 minutes, until the bottoms are starting to brown and the edges look dry and crisp.
- Mix the sauce: While potatoes roast, whisk together the 2 tbsp (30 ml) olive oil, Dijon, garlic, lemon zest, lemon juice, parsley, dill/basil (if using), and honey (if using).
- Add salmon: Pat salmon dry. Rub with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Move potatoes to make space and place salmon on the pan.
- Add quick-cook veg (optional): If using asparagus or green beans, toss with a small drizzle of oil and a pinch of salt, then add to the pan in a single layer.
- Finish roasting: Roast everything for 10 to 12 minutes, until salmon is opaque and flakes easily. For medium doneness, aim for 125°F (52°C) in the thickest part. For more well done, go to 140°F (60°C).
- Sauce and serve: Spoon half the lemon herb sauce over the salmon and potatoes. Serve with extra sauce on the side and lemon wedges.
💡 Tip: If your potatoes are browning slowly, switch to broil for the last 2 to 3 minutes, watching closely. Keep salmon farther from the broiler or pull it early so it does not overcook.
Variations & Substitutions
- Dairy-free, Whole30-friendly: Skip the honey and keep it all olive oil, lemon, herbs, and mustard (check mustard ingredients).
- Pantry swap: Use Italian seasoning (1 to 1 1/2 tsp) instead of fresh herbs, and add a handful of chopped scallions at the end for freshness.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the lemon herb sauce up to 3 days ahead and refrigerate. You can also halve potatoes up to 24 hours ahead and store submerged in cold water, then drain and dry well before roasting.
- Storage: Refrigerate leftovers up to 3 days in an airtight container.
- Freezing: Salmon can be frozen up to 2 months (texture softens a bit). Potatoes do not stay as crisp but are still tasty.
- Reheat: Warm on a sheet pan at 350°F (175°C) for 8 to 12 minutes until heated through. For best texture, keep salmon separate and reheat gently, or flake it cold into salads.
Nutritional Info (Estimated, per serving)
- Calories: ~520
- Protein: ~36 g
- Carbs: ~34 g
- Fat: ~28 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Simple arugula salad with olive oil and lemon
- Tzatziki or a quick yogurt cucumber sauce
- Roasted cherry tomatoes or blistered peppers
- Steamed broccoli with extra lemon zest
- Crusty bread to mop up the lemon herb sauce
- Extra garnish: chopped parsley, dill, capers, or thinly sliced scallions
Recipe FAQs
Can I use frozen salmon?
Yes. Thaw overnight in the fridge, then pat very dry before seasoning. If it still seems watery, give it a few extra minutes, but avoid overbaking.
How do I know the salmon is done without a thermometer?
Look for opaque flesh that flakes easily with a fork. The center should be slightly translucent for medium, fully opaque for well done.
Can I swap the potatoes for sweet potatoes?
You can. Cut into 3/4-inch (2 cm) chunks. They crisp less than Yukon Golds, but still roast beautifully with this sauce.
What if I only have dried herbs?
Use 1 to 1 1/2 tsp dried herbs total, then finish with fresh lemon juice and a little extra zest for brightness.
Do I need parchment paper?
Not required, but it helps prevent sticking and makes cleanup quick. If you skip it, oil the pan well.
Is this spicy?
Not unless you make it spicy. Add red pepper flakes (1/4 to 1/2 tsp) to the sauce if you want a little heat.
Final Notes
This sheet-pan lemon herb salmon is one of those meals that makes weeknights feel calmer. You get the comfort of crispy roasted potatoes and the fresh pop of lemon and herbs, with salmon that stays tender because it cooks quickly at a high temperature. If you are cooking for someone who “doesn’t love fish,” this is a great starting point because the flavors are familiar and bright, not overly fishy or heavy.
If you try it, I’d love to know how you make it your own. Did you add asparagus, swap in green beans, or go big on dill? Drop a comment with your tweaks, and if you share it, tag me so I can see your crispy potato situation. Also, do not skip that final spoonful of sauce on the plate. It’s the kind of small detail that turns a simple sheet-pan dinner into something you’ll happily repeat.
