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This lemon pepper salmon recipe is a complete meal with carrots and green beans. So easy and flavored with simple ingredients like lemon juice, garlic, and parsley.

Update: This recipe was originally published in 2019 and has been republished with all new photos.

Salmon is one of my favorite types of fish. It’s not very fishy tasting so it’s universally liked by adults and children and it cooks fast. That really makes it an easy dinner option for a busy weeknight. With all the kids’ homework and activities in the evening, I’m always so grateful for meals with minimal ingredients, a few short minutes of prep time, and a short cook time. Like so many of you I want to feed my family healthy foods but I don’t want to spend hours in the kitchen.

To make this baked lemon pepper salmon even better we’re baking it with veggies so we have a complete sheet pan dinner without waiting a long time! Roasting carrots and green beans adds so much flavor and gets them tender. You can swap out one of those for broccoli or brussels sprouts if you like.

I recommend using skinless salmon fillets for this easy recipe. 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.

Whether you’re preparing this salmon for dinner or meal prep (it’s a great option for meal prep!), I’m sure you’ll enjoy this delightfully simple seafood recipe.

Craving more delicious salmon recipes? Try my Pan Seared Chipotle Lime Salmon, Air Fryer Salmon, Baked Salmon with Lemon Dill Sauce, or Pistachio Herb Crusted Salmon with Asparagus.

Lemon Pepper Salmon Ingredients

  • Salmon filets: I prefer wild salmon over farmed salmon but what kind of salmon you use is up to you. Both fresh and frozen salmon fillets work. If using frozen let them thaw completely first. We want our salmon to be room temperature when you cook it so the inside will cook evenly. You may also opt for fillets that have skin on one side or fillets without skin.
  • Green beans: I recommend fresh green beans in this sheet pan meal because they’ll hold on to their crispness better than frozen or canned. Trim the stem end (not all of them will still have this).
  • Carrots: Roasting carrots brings out their natural sweetness.
  • Olive oil or avocado oil: If using olive oil, I recommend extra virgin.
  • Lemon juice: The bright tangy flavor of lemon goes beautifully with salmon.
  • Parsley: Parsey adds some freshness to this delicious seafood entree. Another herb like fresh cilantro or basil can be used if you like.
  • Seasonings: Garlic powder, salt, and black pepper are the only seasonings you need.

How to Make Lemon Pepper Salmon

To make this delicious lemon pepper salmon you’ll start by stirring olive oil, lemon juice, and garlic powder together in a small bowl. Since the vegetables cook faster than the salmon we’ll partially cook them first on a parchment paper lined prepared baking sheet. Pour the oil mixture over the veggies and pop them in the oven. I use a 12 x 17 sheet to make room for everything.

The veggies will come out of the oven before they’re completely finished. Place salmon on the pan with the partially cooked vegetables. Season the top of the salmon with salt, pepper, and lemon juice.

Now everything goes in the oven. Bake. You’re done! Cooking time can vary based on the thickness of the salmon. The thickest part of the salmon should be almost completely cooked through when it comes out of the oven. Salmon flakes with a fork when it’s done so that’s a good way to test for doneness. Top with fresh parsley and a little lemon zest. To make it extra special, serve with lemon wedges or lemon slices so everyone can add a squeeze of fresh lemon juice before enjoying.

How to Store Leftovers

Want to enjoy this salmon the next day? Leftover salmon can be refrigerated in an airtight container for up to 3 days. Reheat salmon and vegetables in the microwave or in a skillet on the stovetop until warmed through.

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Sheet Pan Lemon Pepper Salmon with Veggies

By Christina
This lemon pepper salmon recipe is a complete meal with carrots and green beans. So easy and flavored with simple ingredients like lemon juice, garlic, and parsley.
Prep: 10 minutes
Cook: 24 minutes
Total: 32 minutes
Servings: 4 people


  • 4 6-ounce salmon fillets
  • 12 ounces fresh green beans, halved
  • 1 pound carrots, peeled and cut into sticks
  • 2 tablespoons olive oil, extra virgin, can use avocado oil
  • 4 tablespoons lemon juice
  • ½ teaspoons garlic powder
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1-2 tablespoons fresh parsley, chopped
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  • 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.)
  • Add ½ teaspoon of salt to your green beans and carrots. Stir olive oil, 2 tablespoons lemon juice, and garlic powder together in a small bowl. (You should have an additional 2 tablespoons 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 tablespoons of lemon juice over the salmon. Sprinkle with the remaining ½ teaspoon of salt and ¾ teaspoon of black 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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