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.
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!
Notes
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.)