Easy Lemon Pepper Sheet Pan Salmon & Veggies
Enjoy this incredibly easy and flavorful Sheet Pan Lemon Pepper Salmon with perfectly roasted carrots and green beans. A complete, healthy, and delicious meal ready in under 40 minutes!
Ingredients
For the Salmon & Vegetables:
- 3 6-ounce salmon fillets, skin on or off
- 12 ounces carrots peeled and sliced into ¼-inch thick sticks
- 9 ounces fresh green beans trimmed and halved
- 1 ½ tablespoons extra virgin olive oil
For the Lemon Pepper Seasoning & Dressing:
- 3 tablespoons fresh lemon juice divided: 1 ½ tbsp for vegetables, 1 ½ tbsp for salmon
- ¾ teaspoon salt divided: ⅜ tsp for vegetables, ⅜ tsp for salmon
- ½ teaspoon black pepper freshly ground recommended, for salmon
- ⅜ teaspoon garlic powder equivalent to ¼ tsp + ⅛ tsp
- ½ teaspoon dried dill weed for salmon
- ¼ teaspoon red pepper flakes optional, for vegetables for a touch of warmth
Instructions
- Preheat and Prepare: Position an oven rack in the center and preheat your oven to 425°F (220°C). Line a large baking sheet (a 12x17 inch sheet works well) with parchment paper.
- Dress the Vegetables: In a medium bowl, combine the carrot sticks and green bean halves. In a separate small bowl, whisk together the olive oil, 1 ½ tablespoons of the lemon juice, ⅜ teaspoon of the salt, the garlic powder, and the optional red pepper flakes. Pour this dressing over the vegetables and toss gently to coat them evenly. Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
- First Roast for Vegetables: Place the baking sheet into the preheated oven and roast the vegetables for 10-12 minutes, until they just begin to soften.
- Add the Salmon: Carefully remove the baking sheet from the oven. Gently stir the vegetables or push them to maintain their side. Arrange the salmon fillets, skin-side down (if using skin-on), on the empty side of the baking sheet.
- Season the Salmon: Drizzle the remaining 1 ½ tablespoons of lemon juice over the salmon fillets. Sprinkle them evenly with the remaining ⅜ teaspoon of salt, the ½ teaspoon of black pepper, and the ½ teaspoon of dried dill weed.
- Final Roasting: Reduce the oven temperature to 400°F (200°C). Return the baking sheet (now with both vegetables and salmon) to the oven. Bake for an additional 10-15 minutes. The exact time will depend on the thickness of your salmon fillets and your preferred level of doneness. Salmon is cooked when it flakes easily with a fork or reaches an internal temperature of 135-145°F (57-63°C).
- Serve Hot: Once cooked, remove the baking sheet from the oven. Serve the Lemon Pepper Salmon and roasted vegetables immediately.
Notes
- Ensure vegetables are spread in a single layer for optimal roasting rather than steaming. If needed, use two smaller baking sheets.
- For best flavor, use freshly squeezed lemon juice and freshly ground black pepper.
- Check salmon doneness a few minutes early, especially if your fillets are thinner, to avoid overcooking.
- Calories: 495.8 kcal
- Protein: 37.4 g
- Total Fat: 30.2 g
- Saturated Fat: 6.3 g (This can vary significantly based on the specific type of
- salmon and olive oil used)
- Carbohydrates: 18.9 g
- Fiber:5.7 g
- Sugars: 8.5 g (Primarily naturally occurring sugars from vegetables and lemon)
- Sodium:*756.7 mg