Sheet Pan Lemon Herb Wild-Caught Salmon with Roasted Vegetables

This easy-to-make dish combines tender, flaky wild-caught salmon fillets with a medley of roasted baby potatoes, broccoli florets, and vibrant capsicum slices. Infused with the zesty flavours of lemon, garlic, thyme, and rosemary, each bite is bursting with freshness. The sheet pan method ensures a hassle-free cooking experience, as everything is prepared on a single pan for easy cleanup. Whether you're hosting a dinner party or enjoying a cozy family meal, this recipe is sure to impress. Serve the succulent salmon and perfectly roasted vegetables straight from the oven, and savour the harmonious blend of flavours. Enjoy a delicious and wholesome dining experience with our Sheet Pan Lemon Herb Wild-Caught Salmon with Roasted Vegetables

Sheet Pan Lemon Herb Wild-Caught Salmon with Roasted Vegetables

Author: Jessica Hoskins
Published: 2023-07-01
Prep Time: 15M
Cook Time: 25M
Total Time: 40M
Yield: 4 servings
Category: Main Course
Cuisine: Australian

Ingredients:

• 4 wild-caught salmon fillets
• 450 grams baby potatoes, halved
• 2 cups broccoli florets
• 1 capsicum (red bell pepper), sliced
• 1 lemon, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 220°C (425°F). Line a sheet pan with parchment paper.
2. In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Place the wild-caught salmon fillets on one side of the prepared sheet pan. Brush the tops of the salmon with the herb mixture.
4. In a large bowl, toss the baby potatoes, broccoli florets, and capsicum slices with the remaining herb mixture until well coated.
5. Spread the vegetables in a single layer on the other side of the sheet pan.
6. Arrange lemon slices over the salmon and vegetables.
7. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.
8. Serve the Sheet Pan Lemon Herb Wild-Caught Salmon with Roasted Vegetables immediately and enjoy!

Recipe Notes:

• For a variation, you can try using other fatty wild-caught fish options like mackerel or sardines. Check out our Guide to Fish and Seafood to learn more about the benefits of different fish choices.
• Feel free to adjust the seasoning according to your taste preferences. You can add a pinch of red pepper flakes for a hint of spiciness or sprinkle fresh herbs like parsley or dill for extra freshness.
• If you prefer a crispier texture, you can broil the dish for the last few minutes of cooking. Keep a close eye to prevent burning.
• Serve the salmon and roasted vegetables alongside a bed of fluffy couscous or steamed rice for a complete meal.
• Garnish with fresh lemon wedges and chopped parsley for an extra touch of brightness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold as a refreshing salad.
• Remember to choose sustainably sourced wild-caught salmon to support responsible fishing practices and the health of our oceans.

Complete this Meal:

For a perfect accompaniment to this delicious salmon dish, serve it with a refreshing Green Salad with Vinaigrette Dressing. This vibrant salad combines crisp greens, colorful vegetables, and a tangy vinaigrette, adding a burst of freshness to your meal. Get the recipe here.