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!
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.
Nutrition
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.
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