Gluten-Free · Quick Dinners
One-Pan Lemon Herb Salmon & Veg
Roasted salmon and seasonal vegetables tied together with a bright lemon herb dressing — one sheet pan, 25 minutes, almost no washing up.
This is the recipe to reach for on a night when you want something that feels a little special but takes almost no effort. Everything roasts together on one sheet pan, and the lemon herb dressing does double duty — it seasons the vegetables and finishes the salmon, so there's no separate sauce to make.
Swap the broccoli and zucchini for whatever vegetables need using up in your fridge; this recipe is forgiving and works well as a "shop your pantry first" meal inside RecipeHubb's smart shopping list.
Ingredients
- 4 salmon fillets, skin on
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges, to serve
Method
- Preheat the oven to 200°C (400°F) and line a large sheet pan with baking paper.
- Toss the broccoli, cherry tomatoes, and zucchini with 2 tbsp olive oil, salt, and pepper. Spread across the sheet pan.
- Roast the vegetables for 8 minutes while you prepare the salmon.
- Whisk together the remaining olive oil, garlic, lemon zest, lemon juice, dill, and parsley.
- Push the vegetables to one side of the pan and nestle the salmon fillets skin-side down on the other side.
- Spoon half the lemon herb dressing over the salmon.
- Return to the oven and roast for a further 10–12 minutes, until the salmon flakes easily with a fork.
- Drizzle the remaining dressing over everything and serve with lemon wedges.