Looking for a tasty and easy recipe to make on a busy night? Try this Sheet Pan Lemon and Dill Salmon with Roasted Veggies. It’s full of flavor and easy to prep, and the cherry tomatoes will be bursting with flavor.
I love a good sheet pan meal, especially on busy nights loaded with sports. This recipe is loaded with herbs, lemon, roasted tomatoes, and green beans. The combo with tomatoes and salmon gives this meal a burst of sweetness. Put everything in a pan and bake it all up. That’s it.
Here’s what you need
- wild-caught sockeye salmon
- fresh dill
- lemon
- garlic powder
- onion powder
- cherry tomatoes
- green beans
- lemon slices
- olive oil
- salt and pepper
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Other Delicious Recipes
- Sheet Pan Chicken with Preserved Lemon and Olive Gremolata
- Sheet-Pan Sesame Chasew Chicken Meatballs
- Broiled Salmon with Corn Avocado Salad
- Sheet Pan Fennel Salmon
- Hormone-Healthy Paleo Chinese Chicken and Broccoli Meatballs
- Sheet Pan Chicken Harvest Bowl
- Sheet Pan Chicken Shawarma
- Spring Sheet Pan Fennel Salmon
- Sheet Pan Kofta with Potatoes
If you try this recipe, let me know what you think by commenting below.
Sheet Pan Lemon and Dill Salmon with Roasted Veggies
Ingredients
- 1.5 lbs wild-caught sockeye salmon
- 2 tbsp fresh dill minced
- 1 lemon sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 container cherry tomatoes
- 1 bag green beans
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400
- On a baking sheet lined with parchment paper, add the salmon. Drizzle with 1 tbsp olive oil, salt, pepper, onion powder, garlic powder, 1 tbsp fresh dill. Add the sliced lemon on top and set aside.
- In a large bowl, add the tomatoes, green beans, remaining olive oil, salt, pepper and a squeeze of lemon juice. Toss and spread around the salmon.
- Roast salmon in the oven for about 12-15 minutes.
- Remove and enjoy.
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