Sheet Pan Baked Salmon with Lemon Sauce – 30-Minute Zesty, Juicy, One-Pan Dinner

---

Introduction

This Sheet Pan Baked Salmon with Lemon Sauce is the perfect solution for a weeknight dinner that feels restaurant-worthy but requires almost no cleanup. The salmon turns out perfectly tender and flaky, with crispy edges and a bright, buttery lemon garlic sauce that soaks into every bite.

Everything cooks together on a single sheet pan—salmon fillets, seasonal vegetables, and a zesty lemon sauce that caramelizes beautifully in the oven. It’s light yet satisfying, bursting with fresh flavor, and packed with protein and heart-healthy fats.

It’s the kind of meal that looks impressive, tastes vibrant, and comes together with minimal effort.

---

Ingredients Overview

Salmon Fillets
Choose skin-on or skinless portions, about 6 ounces each. The fish should be firm, fresh, and evenly sized so it cooks at the same rate. Frozen salmon works well too—just thaw fully first.

Lemon Juice and Zest
Lemon is the star here. Freshly squeezed juice brightens the dish while zest adds aromatic depth. Always zest before juicing.

Garlic
Minced garlic infuses the sauce with warmth and flavor that pairs perfectly with salmon and lemon.

Olive Oil
Extra virgin olive oil gives the sauce body, helps the salmon roast evenly, and adds richness.

Dijon Mustard (Optional)
Adds tang and complexity to the sauce without overpowering the lemon.

Honey or Maple Syrup (Optional)
Balances the acidity with a subtle touch of sweetness. Just a drizzle brings the sauce together.

Seasonal Vegetables
Choose 2–3 vegetables that roast well and can cook alongside the salmon in 20–25 minutes. Good options include:

• Asparagus
• Broccoli florets
• Zucchini
• Cherry tomatoes
• Green beans
• Baby potatoes (parboil first if large)

Fresh Herbs
Parsley, dill, or thyme bring brightness and freshness when sprinkled at the end.

Substitutions

• Use melted butter instead of olive oil for richer flavor
• Lime or orange juice can replace lemon for variation
• Omit mustard or sweetener for a simpler sauce
• Add chili flakes for a spicy twist

---

Step-by-Step Instructions

1. Preheat the Oven
   Preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Make the Lemon Sauce
   In a small bowl, whisk together:
   • ¼ cup olive oil
   • Juice and zest of 1 lemon
   • 2 cloves garlic, minced
   • 1 teaspoon Dijon mustard (optional)
   • 1 teaspoon honey or maple syrup (optional)
   • ½ teaspoon salt
   • ¼ teaspoon black pepper
3. Prepare the Vegetables
   Chop vegetables into uniform pieces. Toss with a bit of olive oil, salt, and pepper, then spread evenly on the baking sheet, leaving space for the salmon.
4. Add the Salmon
   Nestle 4 salmon fillets onto the pan among the vegetables. Pat them dry with a paper towel. Spoon the lemon sauce generously over each fillet.
5. Bake
   Place in the oven and bake for 15–18 minutes, or until the salmon flakes easily with a fork and vegetables are tender and lightly caramelized.
   For extra golden edges, broil the last 2 minutes—but watch carefully to avoid burning.
6. Garnish and Serve
   Sprinkle with chopped fresh herbs and an extra squeeze of lemon if desired. Serve warm with additional lemon wedges.

Common Mistakes to Avoid

• Overcooking the salmon: Check at 15 minutes and pull it when just opaque in the center
• Using too many veggies: Overcrowding leads to steaming, not roasting
• Pouring sauce on cold salmon: Let fish come to room temperature for 10–15 minutes before baking for even cooking

---

Tips, Variations & Substitutions

Tips

• Pat salmon dry for better texture and to help the sauce cling
• Use a microplane to zest lemon finely—it distributes flavor more evenly
• Add parchment under vegetables for easy cleanup and perfect roasting

Flavor Variations

• Mediterranean: Add cherry tomatoes, olives, and red onion to the pan
• Spicy Citrus: Mix in a pinch of red chili flakes or cayenne
• Herb Crust: Mix chopped fresh herbs with breadcrumbs and olive oil to top the salmon before baking
• Lemon Dill Yogurt Sauce: Serve with a side of creamy yogurt sauce for dipping

Vegetable Swaps

• Add parboiled baby potatoes or sweet potatoes for a heartier meal
• Use seasonal produce like Brussels sprouts or carrots
• Toss zucchini and squash in the last 10 minutes to prevent overcooking

Diet-Friendly Modifications

• Paleo and Whole30: Skip the sweetener and mustard
• Keto: Use butter instead of olive oil and lower-carb veggies like zucchini and green beans
• Gluten-free: Naturally GF as written

---

Serving Ideas & Occasions

This sheet pan salmon is perfect for:

• Weeknight dinners
• Meal prep lunches
• Date nights at home
• Healthy entertaining
• Spring or summer dinners on the patio

Pair With:

• A side of couscous, wild rice, or cauliflower rice
• A simple green salad with lemon vinaigrette
• Crusty sourdough or garlic herb flatbread
• Chilled white wine like Sauvignon Blanc or Pinot Grigio

Serve right from the pan for rustic charm, or plate individually for a polished presentation.

---

Nutritional & Health Notes

Per serving (1 fillet with veggies, based on 4 servings):

• Calories: 380–450
• Protein: 30–35g
• Carbs: 8–15g (depending on vegetables)
• Fat: 20–25g
• Omega-3s: High from salmon
• Fiber: 3–5g

This dish is:

• Naturally gluten-free
• High in lean protein and heart-healthy fats
• Packed with vitamin C and potassium from lemon and veggies
• Anti-inflammatory thanks to garlic, olive oil, and salmon

---

FAQs

How do I know when salmon is done?
It should be opaque and flake easily with a fork. The internal temp should be 125–130°F for moist, medium-cooked salmon. Don’t overcook—it dries out quickly.

Can I use frozen salmon?
Yes. Thaw completely and pat dry before cooking. You may need to add 2–3 minutes to the cook time.

Do I have to use Dijon mustard?
No, it’s optional. It adds a nice tang but the sauce still works great without it.

Can I cook everything on one pan?
Yes, as long as you don’t overcrowd. Use a large pan or two smaller ones if needed to ensure roasting, not steaming.

What’s the best type of salmon to use?
Atlantic, sockeye, or coho all work well. Choose fresh or flash-frozen fillets for best flavor and texture.

Is this good for meal prep?
Absolutely. Cooked salmon keeps well for 3 days. Store with the roasted vegetables and reheat gently or enjoy cold.

What sauces go well with it?
In addition to the lemon garlic sauce, try a light dill yogurt sauce, tzatziki, or avocado crema.

Print