One-Pan Garlic Herb Salmon and Veggies

This simple and flavorful one-pan dish features juicy salmon, tender baby potatoes, and burst cherry tomatoes infused with garlic, herbs, and a bright lemony kick. Perfect for a healthy, quick dinner with minimal cleanup!

Ingredients:

4 salmon fillets (about 6 oz each)

1 lb baby potatoes, halved

1 cup cherry tomatoes

3 tbsp olive oil

3 cloves garlic, minced

2 tsp dried herbs (thyme, rosemary, or Italian seasoning)

1 cup green beans

1 lemon, zested and juiced

Salt and pepper, to taste

Optional garnish: fresh parsley or dill

Instructions:

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Prep Potatoes

Toss baby potatoes with 1 ½ tablespoons olive oil, half the minced garlic, 1 teaspoon of dried herbs, salt, and pepper.

Spread evenly on a large baking sheet and roast for 15 minutes.

Step 3: Prepare Salmon & Tomatoes

While the potatoes roast, season salmon fillets with salt, pepper, and the zest of one lemon.

In a small bowl, combine remaining olive oil, garlic, herbs, and lemon juice. Brush this mixture over the salmon fillets.

Toss cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.

Step 4: Assemble & Roast

Remove potatoes from the oven and push them to one side of the baking sheet.

Place salmon fillets in the center and scatter cherry tomatoes around them.

Return the pan to the oven and roast for another 12-15 minutes, or until salmon is cooked through (internal temperature of 145°F/63°C) and flakes easily with a fork.

Step 5: Serve

Garnish with fresh parsley or dill and serve immediately. Pair with a green salad or crusty bread if desired.

Notes:

Salmon: Skin-on fillets are recommended to retain moisture during roasting.

Potatoes: Baby potatoes cook quickly; if using larger potatoes, cut them smaller or parboil before roasting.

Tomatoes: Cherry or grape tomatoes work best; they add a burst of sweetness to the dish.

Herbs: Fresh herbs can be used instead of dried for more vibrant flavor; double the amount if using fresh.

Sheet Pan: Line with parchment paper or foil for easy cleanup.

Tips

Timing: Start with potatoes, as they take longer to cook.

Broiling Option: For crispy edges, broil for the last 2-3 minutes.

Oil: Use high-quality olive oil for the best flavor.

Veggie Swaps: Substitute or add veggies like asparagus, zucchini, or green beans. Adjust cooking times as needed.

Meal Prep: Portion into containers for easy grab-and-go lunches.

Q&A

Q: Can I use frozen salmon fillets?

A: Yes, but thaw them completely and pat dry before seasoning to prevent excess moisture.

Q: What if I don’t have baby potatoes?

A: Use regular potatoes cut into small pieces, or substitute with sweet potatoes for a different flavor.

Q: Can I add other vegetables?

A: Absolutely! Try carrots, Brussels sprouts, or broccoli. Adjust roasting time as needed.

Q: How do I know when the salmon is done?

A: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Q: Can I make this dish dairy-free or gluten-free?

A: It’s naturally both! Just ensure anare going on the eeeeeef,,y additional ingredients or garnishes are compliant with your dietary needs.

Q: What’s a good side dish to pair with this?

A: A light green salad, quinoa, or steamed asparagus would complement this dish perfectly.