One-Pan Lemon Herb Salmon with Roasted Vegetables
One-Pan Lemon Herb Salmon with Roasted Vegetables 🍋🐟
Introduction — why this lemon herb salmon is my weeknight secret
I first made this lemon herb salmon on a hectic Tuesday night when the oven and the pan were the only things standing between me and takeout. The whole dish came together in one pan, smelled absolutely heavenly, and tasted like something from a cozy seaside bistro — but faster. The flaky salmon, bright lemon, and fragrant herbs felt like comfort and celebration rolled into one. 🍽️
 |
| Lemon Herb Salmon with Roasted Vegetables |
Since then, this has become my go-to *healthy salmon recipe* whenever I want something quick, elegant, and nourishing. It’s forgiving, easy to scale, and great for meal-prep lunches. If you love a zesty, buttery finish and veggies that soak up all the juices — this one-pan salmon will feel like a little victory. ✨
Recipe Overview & Benefits
This one-pan salmon is roasted with baby potatoes, asparagus, and cherry tomatoes, finished with a lemon-herb butter drizzle.
Benefits: quick cleanup (one pan), rich in omega-3s, high-protein, and full of fresh flavors. Great for busy families, meal-preppers, and anyone wanting a nutritious dinner in under 35 minutes.
Recipe Details
Ingredients 🧾
- 4 skin-on salmon fillets (about 6 oz / 170 g each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 12–16 cherry tomatoes
- 3 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 lemons — zested & juiced
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- Salt & pepper to taste
- Pinch red pepper flakes (optional)
Essential Kitchen Tools & Equipment 🔧
Five high-quality/specialized items that make this recipe easier and more consistent:
- Heavy-duty stainless steel roasting pan — distributes heat evenly so potatoes roast and salmon cooks through without burning. Find best stainless steel roasting pan here.
- Cast iron skillet (10–12 inch) — perfect for searing salmon to a golden edge then moving to the oven for finishing. *Use for good pan-sear* and oven safety. Find best cast iron skillet here.
- Instant-read digital thermometer — ensures salmon reaches the ideal internal temp of 125–130°F (52–54°C) for medium-rare to medium doneness. *Great for precise doneness cues.* Find best instant-read thermometer here.
- Premium microplane/zester — gives fine lemon zest that blends smoothly into butter and sauce (no bitter pith). *Key for bright flavor.* Find best microplane zester here.
- Silicone spatula + fish spatula set — the fish spatula gently lifts delicate fillets without tearing, while a silicone spatula scrapes every last drop of sauce. Find best fish spatula set here.
Step-by-Step Instructions (confirm each step before moving on)
- Preheat & prep (10 min): Preheat your oven to 425°F (220°C). Toss halved baby potatoes with **1 tbsp olive oil**, salt, and pepper; spread on a rimmed baking sheet. *Roast potatoes first for a head start.*Confirm: Potatoes are in the oven and starting to brown after 10 minutes before adding salmon later.
- Season the salmon (2 min): Pat salmon dry and season each fillet with **salt, pepper**, lemon zest, and a light drizzle of olive oil. Brush the skin lightly to help crisp.Confirm: Salmon is seasoned and ready to sear — move to stove if pre-seared step is chosen.
- Sear the salmon (4–5 min): Heat a large cast iron or oven-safe skillet over medium-high heat with **1 tbsp olive oil**. Place fillets skin-side down. *Sear for 3–4 minutes* until the skin is crisp and the flesh turns opaque about 1/3 of the way up.Confirm: Salmon skin is crisp and golden. If not, sear an extra 30–60 seconds before oven finish.
- Add veggies & butter sauce (2 min): Push potatoes to one side (or use the sheet — whichever you prefer). Add asparagus and cherry tomatoes to the pan. Melt **3 tbsp butter** with minced garlic, lemon juice, and chopped parsley; drizzle over salmon and veg. *This helps them caramelize and pick up flavor.*Confirm: Vegetables are arranged around salmon and butter-lemon sauce is poured evenly over everything.
- Roast to finish (6–8 min): Transfer the entire pan to the oven. Roast at **425°F** for about **6–8 minutes** for medium salmon. For thicker fillets, roast **8–10 minutes**. *Doneness cue:* salmon should be opaque and flake with a fork; internal temp **125–130°F** (52–54°C) for medium.Confirm: Salmon flakes easily and internal temp is in the target range before plating.
- Rest & dress (2 min): Remove from oven, let salmon rest for **2 minutes**. Spoon any pan juices over fillets and finish with extra parsley and a lemon wedge. Optionally add a pinch of red pepper flakes.Confirm: Resting done and sauce spooned over fillets. Ready to serve.
Tips & Variations 💡
- Swap baby potatoes for sweet potatoes for a sweeter note.
- Use *smoked paprika* or *cumin* for a smokier twist.
- For a dairy-free option, replace butter with a high-quality extra virgin olive oil vinaigrette.
- Meal-prep: cook potatoes and salmon slightly underdone so reheating keeps them moist.
- If you like extra crisp skin, finish under a high broil for 1–2 minutes — watch closely.
Storage & Serving Suggestions 🍽️
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes or microwave in 30-second bursts to avoid drying out.
Serve with a light salad, quinoa, or buttery rice. Garnish with extra lemon wedges and fresh parsley. This dish pairs well with a crisp white wine or sparkling water with lemon.
Nutritional Information (approx. per serving)
Calories: ~520 kcal · Protein: 36 g · Fat: 30 g · Carbs: 28 g
High in omega-3 fatty acids, vitamin D, and lean protein. (Values are estimates — adjust based on exact weights/ingredients.)
