Looking for a delicious, nutritious dinner that won’t leave you with a sink full of dishes? This One-Pan Lemon Herb Salmon is your answer. I’ve perfected this recipe to deliver restaurant-quality results with minimal effort. The bright citrus notes and fresh herbs complement the rich salmon perfectly, while the single-pan preparation means you’ll spend less time cleaning and more time enjoying your meal.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- 3 tablespoons olive oil
- 2 lemons (1 sliced, 1 for juicing)
- 4 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 pound baby potatoes, halved
- 2 cups cherry tomatoes
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels – this ensures a nice golden crust.
- In a small bowl, combine 2 tablespoons olive oil, juice from one lemon, minced garlic, and half of the fresh herbs. This will be our flavor base.
- Toss potatoes with remaining olive oil, salt, and pepper on a large baking sheet. Arrange them in a single layer and roast for 15 minutes.
- Remove the pan from the oven and push potatoes to one side. Add salmon fillets (skin-side down) and cherry tomatoes to the pan.
- Pour the herb-lemon mixture over the salmon, then top with lemon slices and remaining fresh herbs. Season everything with salt and pepper.
- Return the pan to the oven and bake for 12-15 minutes, or until the salmon is cooked to your preferred doneness.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- For perfectly cooked salmon, look for the flesh to be slightly opaque and easily flake with a fork. The internal temperature should reach 145°F (63°C).
- If your salmon fillets are different thicknesses, arrange the thicker pieces toward the outside of the pan where it’s typically hotter.
- Don’t have fresh herbs? Use dried herbs at one-third the amount called for fresh (1 tablespoon fresh = 1 teaspoon dried).
- For extra crispy potatoes, pre-boil them for 5 minutes before roasting.
- The dish can be made with frozen salmon – just thaw completely and pat dry before cooking.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days, though the salmon is best enjoyed fresh.
Serve this vibrant, flavorful dish straight from the pan for a beautiful presentation that’s sure to impress. It’s perfect for both weeknight dinners and special occasions, proving that elegant dining doesn’t require complicated techniques or countless dishes.
One-Pan Lemon Herb Salmon
Looking for a delicious, nutritious dinner that won't leave you with a sink full of dishes? This One-Pan Lemon Herb Salmon is your answer. I've perfected this recipe to deliver restaurant-quality results with minimal effort. The bright citrus notes and fresh herbs complement the rich salmon perfectly, while the single-pan preparation means you'll spend less time cleaning and more time enjoying your meal.
Ingredients
- 4 6-ounce salmon fillets, skin-on
- 3 tablespoons olive oil
- 2 lemons 1 sliced, 1 for juicing
- 4 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 1 pound baby potatoes halved
- 2 cups cherry tomatoes
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels - this ensures a nice golden crust.
- In a small bowl, combine 2 tablespoons olive oil, juice from one lemon, minced garlic, and half of the fresh herbs. This will be our flavor base.
- Toss potatoes with remaining olive oil, salt, and pepper on a large baking sheet. Arrange them in a single layer and roast for 15 minutes.
- Remove the pan from the oven and push potatoes to one side. Add salmon fillets (skin-side down) and cherry tomatoes to the pan.
- Pour the herb-lemon mixture over the salmon, then top with lemon slices and remaining fresh herbs. Season everything with salt and pepper.
- Return the pan to the oven and bake for 12-15 minutes, or until the salmon is cooked to your preferred doneness.
