Go Back
Three perfectly cooked One Pan Lemon Herb Salmon fillets, glistening with sauce and topped with fresh lemon slices and herbs, served on a white platter.
Reda

One Pan Lemon Herb Salmon

This effortless one-pan meal brings flaky, tender salmon together with bright lemon, fresh herbs, and vibrant vegetables, all cooked to perfection on a single sheet pan for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon and Vegetables
  • 4 Salmon fillets 6 oz each, skin-on or skinless
  • 1 lb Asparagus spears tough ends trimmed
  • 1 pint Cherry tomatoes halved
For the Lemon Herb Sauce
  • 0.25 cup Olive oil extra virgin
  • 1 Lemon zest and freshly squeezed juice
  • 3 cloves Garlic minced
  • 2 tbsp Fresh dill chopped, or fresh parsley
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper freshly ground

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Small Bowl

Method
 

Prepare for Cooking
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup – it's a game-changer!
  2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh dill, kosher salt, and freshly ground black pepper until everything is beautifully combined.
  3. Pat the salmon fillets dry with paper towels. On the prepared baking sheet, arrange the salmon fillets, trimmed asparagus spears, and halved cherry tomatoes in a single layer, giving everything a little space to breathe.
  4. Drizzle the lemon herb sauce evenly over the salmon and vegetables. Use your hands or a spoon to gently rub the sauce onto the salmon and toss the vegetables to ensure everything is thoroughly coated in that delicious flavor.
  5. Place the baking sheet in the preheated oven and bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Keep an eye on it – cooking time will vary depending on the thickness of your salmon.
  6. Remove from oven and serve immediately. For an extra touch of brightness, squeeze a little fresh lemon juice over the top or sprinkle with some additional fresh dill just before serving.

Notes

Vary Your Veggies: Feel free to swap asparagus and cherry tomatoes for other quick-cooking vegetables like broccoli florets, green beans, bell peppers, or sliced zucchini. Just make sure they're cut into similar sizes for even cooking. Don't Overcook: Salmon is best when it's just cooked through and still moist. Look for an internal temperature of 145°F (63°C) or when it easily flakes. Overcooked salmon can become dry. Herb Alternatives: No fresh dill? Fresh parsley, chives, or even a teaspoon of dried Italian seasoning will work wonderfully to infuse flavor into this dish.