Sheet Pan Lemon Pepper Salmon
If you’re looking for a sheet pan meal that is filling, flavorful, and simple to make, this Sheet Pan Lemon Pepper Salmon is a great option! With tender salmon and fresh lemon flavor this makes it easy to have a healthy dinner tonight in 30 minutes.
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This sheet pan salmon recipe takes full advantage of the flavor and ease of using lemon pepper seasoning. Plus, with most sheet pan dinners, it’s easy to make and uses all simple ingredients. This may be our favorite way to serve salmon, and the fact that you can serve the whole family a delicious meal of fresh salmon on one pan makes it hard to beat!
Our lemon pepper salmon recipe has so much flavor and has the entire meal on one sheet pan. Not only is this convenient, but it lets all the flavors meld together to make one foolproof recipe! Making easy weeknight meals are the best, and this Sheet Pan Lemon Pepper Salmon is the best way to do it!
The lemon slices on top of the salmon are key to getting the juicy salmon that’s on the same par as what you’d find at a fancy restaurant. Fresh lemon juice from the lemon wedges and slices infuse its flavor while this bakes. It enhances everything on the pan from the moist salmon to the green beans, if you love delicious lemon pepper salmon, this is for you.
Why You’ll Love this Recipe:
Easy One-Pan Meal: Everything cooks together on a single sheet pan—less prep, less cleanup.
Fresh, Bright Flavors: The lemon zest and juice add a light, citrusy punch that pairs perfectly with the salmon.
Perfectly Balanced: Includes protein, veggies, and carbs for a complete and satisfying dinner.
Quick Cooking Time: Ready in about 30 minutes, making it ideal for busy weeknights.
Customizable: You can easily swap out the veggies or adjust the seasoning to your taste.
Healthy and Wholesome: A nutrient-rich option that doesn’t sacrifice flavor for convenience.
Ingredients to Make Sheet Pan Lemon Pepper Salmon:
- salmon filets: Use skin-on or skinless, about 6 ounces each. Fresh or properly thawed frozen fillets both work well.
- olive oil: Helps the salmon brown slightly and keeps the veggies from drying out.
- lemon juice & zest: Fresh lemon adds bright flavor, zest for fragrance, juice for tang.
- baby potatoes: Halved for quicker roasting. Red, yellow, or mixed baby potatoes all work well.
- green beans: Trimmed and added partway through roasting so they stay crisp-tender. Fresh is best for texture.
How to Make Sheet Pan Lemon Pepper Salmon:
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or grease it.
- Toss the halved baby potatoes with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on the sheet pan and roast for 15 minutes.
- In a small bowl, combine the olive oil, lemon juice, lemon zest, black pepper, and salt.
- Push the potatoes to one side of the sheet pan. Add the green beans to the middle of the pan and place the salmon filets on the other side.
- Brush or spoon the lemon pepper mixture evenly over each filet.
- Bake for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Recipe Notes & Tips:
- Roast Potatoes First: Start the potatoes ahead of the salmon and green beans to ensure they cook through and crisp up.
- Don’t Overcook the Salmon: Check for doneness at the 12-minute mark. The salmon should flake easily with a fork and reach an internal temperature of 145°F.
- Space Everything Evenly: Spread ingredients out in a single layer to promote even roasting and avoid steaming.
- Add Garlic for Extra Flavor: Toss minced garlic with the green beans before baking for a flavorful boost.
- Want a Crispy Top? Broil the sheet pan for the last 2–3 minutes if you’d like a golden crust on the salmon.
- Swap the Veggies: Try broccoli, asparagus, or thinly sliced carrots in place of green beans for variety.
Serving Suggestions:
- Arugula Fig Salad
- Green Bean Smashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Italian Chopped Salad
- Stuffed Acorn Squash
- Pesto Zucchini Noodles
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in a 350°F oven or microwave until just heated through. Avoid overcooking the salmon to keep it from drying out.
Freeze: Not recommended, as the texture of the salmon and vegetables may become mushy after thawing. Best enjoyed fresh or refrigerated.
FAQs:
No, the salmon cooks evenly in the oven without flipping. Keeping it skin-side down (if using skin-on) helps retain moisture.
Yes, just make sure it’s fully thawed and patted dry before seasoning and baking.
Adjust the cooking time slightly—thicker fillets may need 1–2 extra minutes, while thinner ones may cook faster.
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Sheet Pan Lemon Pepper Salmon
Ingredients
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- Toss the halved baby potatoes with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on the sheet pan and roast for 15 minutes.
- In a small bowl, combine the olive oil, lemon juice, lemon zest, cracked black pepper, and salt.
- Push the potatoes to one side of the sheet pan. Add the green beans to the middle of the pan and place the salmon filets on the other side.
- Brush or spoon the lemon pepper mixture evenly over each filet.
- Bake for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Notes
- Roast Potatoes First: Start the potatoes ahead of the salmon and green beans to ensure they cook through and crisp up.
- Don’t Overcook the Salmon: Check for doneness at the 12-minute mark. The salmon should flake easily with a fork and reach an internal temperature of 145°F.
- Space Everything Evenly: Spread ingredients out in a single layer to promote even roasting and avoid steaming.
- Add Garlic for Extra Flavor: Toss minced garlic with the green beans before baking for a flavorful boost.
- Want a Crispy Top? Broil the sheet pan for the last 2–3 minutes if you’d like a golden crust on the salmon.
- Swap the Veggies: Try broccoli, asparagus, or thinly sliced carrots in place of green beans for variety.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 380
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 320mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 34g
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