Description
A simple, flavorful sheet pan salmon dinner with roasted broccoli, baby potatoes, and carrots, all coated in a bright lemon garlic mixture and baked to tender perfection.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 3 cups broccoli florets, bite sized
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into rounds
- 1 whole lemon, juiced and zested
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper if desired.
- In a large bowl, toss broccoli, baby potatoes, and carrots with 2 tablespoons olive oil, half of the minced garlic, salt, and black pepper until evenly coated.
- Spread vegetables evenly across the sheet pan without overcrowding.
- In a small bowl, mix remaining olive oil, garlic, lemon juice, and lemon zest. Place salmon fillets on the pan among the vegetables and brush the lemon mixture over the salmon.
- Roast for 18 to 22 minutes, until salmon flakes easily with a fork and vegetables are tender with golden edges.
- Squeeze extra lemon juice over the top if desired and serve warm.
Notes
- For softer potatoes, roast vegetables alone for 5 minutes before adding the salmon.
- Check salmon at 18 minutes to avoid overcooking.
- Fresh garlic provides better flavor than garlic powder.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: lazy sheet pan salmon, sheet pan salmon with vegetables, easy salmon dinner, lemon garlic salmon, one pan salmon recipe