Enjoy Sheet Pan Lemon Herb Salmon & Veggies as an easy dinner you can whip up any night of the week! It’s simply flavored with lemon juice, garlic, & parsley. Oh and it’s delicious.

Salmon is a wonderful dinner solution because it cooks so quickly. That means when you’re low on time or energy (or just the will to be in the kitchen) you can still throw together a healthy tasty meal.

Roasting the veggies with the salmon creates even less work for you! I’m using carrots and green beans. You could swap out one of those for broccoli or brussels sprouts if you like since they all roast in the same amount of time.

Both frozen or fresh salmon will work. If you’re starting with frozen just make sure you’ve completely thawed it. Any ice left on the salmon can result in uneven cooking and we want to avoid that.

I’ve talked before about wild caught versus farm salmon so I won’t bore you with the details (you can find more in my recipe for Pistachio Herb Crusted Salmon & Asparagus). For me the most important reason I go wild is because wild caught salmon contains dramatically less toxins than the farmed variety. 10 times less! Yikes, right?! So while wild may be pricier I believe it’s worth the extra bucks if it’s within your budget.

To make this recipe you’ll start by roasting your carrots and green beans in olive oil, lemon juice, and garlic powder on a parchment paper lined baking sheet. I use a 12 x 17 (it’s big!) to make room for everything. If you can’t fit it all on your baking sheet just use two.

The veggies will come out of the oven before they’re completely finished. Add the salmon the pan. Season it with salt, pepper, and lemon juice. Wait? No oil on the salmon? Yep. It’s not necessary.

Pop it all in the oven. Bake. You’re done! Now eat!

In the mood for more salmon recipes? Try my Pistachio Herb Crusted Salmon & Asparagus or my Salmon Sweet Potato Stacks with Lemon Dill Sauce.

A baked salmon filet on a sheet pan with carrots and green beans.
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Sheet Pan Lemon Herb Salmon & Veggies

Sheet Pan Lemon Herb Salmon & Veggies are a delicious and fast dinner you can whip up any night of the week! It’s simply flavored with lemon juice, garlic, and parsley.


  • 4 salmon filets, wild caught
  • 12 oz fresh green beans, halved
  • 1 lb carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 4 tbsp lemon juice
  • 1/2 tsp garlic powder
  • salt & pepper
  • parsley


  • Preheat oven to 425 degrees.
  • Add carrot sticks and green beans to parchment paper lined baking sheet and spread in a single layer. (You can mix them up or keep them separate. Either way is fine.)
  • Liberally salt your green beans and carrots. Stir olive oil, 2 tbsp lemon juice, and garlic powder together in a small bowl. (You should have an additional 2 tbsp lemon juice set aside to use later on the salmon.) Drizzle over your vegetables. Bake for 12 minutes.
  • Remove the baking sheet from oven. Gently stir or flip your veggies. Make room for the salmon. Place salmon skin side down on the parchment paper lined baking sheet.
  • Squeeze the remaining 2 tbsp of lemon juice over the salmon and sprinkle with salt and pepper. Reduce oven temperature to 400 degrees. Place the baking sheet filled with veggies and salmon back in the oven. Bake for 12 to 15 minutes. (13 minutes works best for my oven. Time varies depending on thickness of fish, how you prefer your doneness, and the accuracy of the oven itself.)
  • Remove from oven. Sprinkle salmon with chopped parsley. Serve!


I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)


Calories: 380kcal, Carbohydrates: 18g, Protein: 36g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 93mg, Sodium: 449mg, Potassium: 1390mg, Fiber: 5g, Sugar: 8g, Vitamin A: 19600IU, Vitamin C: 22.9mg, Calcium: 89mg, Iron: 2.6mg
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