If you’ve been searching for a fresh, vibrant, and incredibly easy weeknight dinner, look no further than this Lemon Dill Salmon Sheet Pan Dinner Recipe. It’s the perfect harmony of tender salmon chunks infused with bright lemon and fragrant dill, roasted alongside sweet baby potatoes and crisp zucchini. Everything comes together on one pan, so cleanup is a breeze and the flavors meld beautifully while you cook. This dish is a guaranteed crowd-pleaser and a wonderful way to feel both nourished and pampered with minimal effort.
Ingredients You’ll Need
The beauty of the Lemon Dill Salmon Sheet Pan Dinner Recipe lies in its simplicity. Each ingredient plays a special role, from the earthy baby potatoes providing comforting texture, to the fresh herbs adding vibrant bursts of flavor. The olive oil (or melted butter) ensures everything roasts to golden perfection while keeping the salmon moist and flaky.
- Salmon fillet (1 1/2 lb/600g): Choose fresh, firm salmon for the best texture and flavor.
- Baby potatoes (1 lb), quartered: Their creamy centers roast beautifully and soak up garlic and lemon.
- Zucchini (1 lb), thinly sliced: Adds a delicate crunch and fresh green color to the dish.
- Salt and cracked pepper (1 teaspoon): Essential for balancing and enhancing all the flavors.
- Olive oil or melted butter (1/4 cup): Helps achieve that perfect golden crust and moist interior.
- Garlic (3 cloves), minced: Infuses the dish with its unmistakable warm, aromatic touch.
- Fresh chopped dill (1/2 tablespoon): The star herb that complements the salmon with its bright, slightly tangy notes.
- Fresh chopped parsley (1 tablespoon): Adds a mild peppery flavor and vibrant green color.
- Red chili pepper flakes (1 teaspoon): Offers a gentle kick that wakes up the palate.
- Lemon juice (2 tablespoons): Brings necessary acidity to balance the richness of the salmon and potatoes.
- Lemon slices, for garnish: Adds visual appeal and a refreshing aroma just before serving.
How to Make Lemon Dill Salmon Sheet Pan Dinner Recipe
Step 1: Prepare the Vegetables and Salmon
Start by preheating your oven to 400°F (200°C). Quarter the baby potatoes and slice the zucchini thinly using a mandoline to ensure even cooking. Cut the salmon fillet into chunky, bite-sized pieces. This prep step lays the foundation for evenly roasted veggies and perfectly cooked fish.
Step 2: Mix the Flavorful Marinade
In a small bowl, whisk together the olive oil or melted butter with minced garlic, chopped dill, parsley, red chili flakes, lemon juice, salt, and cracked pepper. This marinade is packed with fresh, lively flavors that beautifully coat each element on your sheet pan, ensuring every bite is flavorful.
Step 3: Combine Everything on the Sheet Pan
Place the quartered potatoes and zucchini slices on a large rimmed baking sheet first. Drizzle most of the marinade over the vegetables and toss to coat evenly. Then nestle the salmon chunks among the veggies, brushing the remaining marinade over the top of the salmon for extra flavor and moisture.
Step 4: Roast to Perfection
Pop your sheet pan into the preheated oven and roast for about 20-25 minutes, until the salmon flakes easily with a fork and the potatoes are golden and tender. The zucchini should be slightly caramelized but still retain a little bite, giving the dish wonderful texture contrast.
Step 5: Garnish and Serve
Remove the sheet pan from the oven and sprinkle with extra fresh dill and parsley if desired. Arrange the lemon slices around the salmon and veggies for a pop of color and a hint of fresh citrus aroma just before serving.
How to Serve Lemon Dill Salmon Sheet Pan Dinner Recipe
Garnishes
A sprinkle of freshly chopped dill and parsley brightens the plate visually and enhances the fresh herbal notes. Lemon slices placed on or near the salmon add a zesty aroma and allow guests to squeeze extra lemon juice to their taste.
Side Dishes
While this recipe shines on its own as a balanced meal, serving it alongside a crisp green salad with a light vinaigrette or steamed asparagus can elevate the dinner to special occasion-worthy. A side of crusty bread to soak up any juices also pairs beautifully.
Creative Ways to Present
For a more elegant presentation, gently mound the roasted vegetables on warm plates and lean the salmon pieces artfully on top. Use microgreens or edible flowers to add a gourmet touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Dill Salmon Sheet Pan Dinner Recipe in an airtight container in the refrigerator for up to 2 days. The salmon may become more delicate, so handle gently when reheating or repurposing.
Freezing
This dish freezes best without the zucchini, as it can become watery when thawed. You can freeze cooked salmon and potatoes separately in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers in a low oven (around 300°F/150°C) for 10-15 minutes to retain moisture and texture, or briefly warm in the microwave while covering the plate to prevent drying out.
FAQs
Can I use other types of fish in this Lemon Dill Salmon Sheet Pan Dinner Recipe?
Absolutely! While salmon works wonderfully with the lemon and dill, firm fish like cod, halibut, or trout can also be delightful substitutes. Just adjust cooking time according to the thickness of the fish.
How do I make sure the salmon doesn’t overcook?
Cutting the salmon into chunks ensures quicker, even cooking. Keep an eye on the fish during roasting and check for flakiness with a fork around the 20-minute mark to avoid drying it out.
Is there a way to make this recipe spicier?
Yes! Increase the red chili pepper flakes to your preferred heat level or add a dash of cayenne pepper to the marinade for a bolder kick that pairs beautifully with the lemon and dill flavors.
Can I prepare this recipe ahead of time?
You can chop the vegetables and mix the marinade ahead, then keep everything refrigerated until you’re ready to assemble and roast. However, it’s best to cook it fresh to keep the textures and flavors vibrant.
What’s the best way to slice zucchini for this recipe?
Using a mandoline gives you uniformly thin slices, which roast evenly and develop a lovely tender-crisp bite. If you don’t have a mandoline, a sharp knife can work—just try to keep the slices consistent.
Final Thoughts
I truly can’t recommend the Lemon Dill Salmon Sheet Pan Dinner Recipe enough for busy nights when you crave a hearty, wholesome meal that feels special without extra fuss. The combination of lemon, dill, and tender salmon alongside roasted veggies is simply a match made in culinary heaven. Give it a try, and I promise this will become a favorite go-to that’s as delicious as it is easy!
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Lemon Dill Salmon Sheet Pan Dinner Recipe
This Salmon Sheet Pan Dinner is a wholesome, flavorful one-pan meal featuring tender salmon chunks baked alongside baby potatoes and zucchini. Seasoned with garlic, fresh herbs, and a hint of red chili flakes, this easy-to-make dinner is perfect for a healthy weeknight meal with minimal cleanup.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Salmon and Vegetables
- 1 1/2 lb (600g) salmon fillet, cut into chunks
- 1 lb baby potatoes, quartered
- 1 lb zucchini, sliced with a mandoline
Seasoning and Dressing
- 1 teaspoon salt and cracked pepper
- 1/4 cup olive oil, or melted butter
- 3 cloves garlic, minced
- 1/2 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 teaspoon red chili pepper flakes
- 2 tablespoons lemon juice
- Lemon slices, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the salmon and vegetables to perfection.
- Prepare Vegetables: In a large mixing bowl, combine the quartered baby potatoes and sliced zucchini. Drizzle with half of the olive oil or melted butter, season with half of the salt and cracked pepper, and toss well to coat evenly.
- Arrange Vegetables on Sheet Pan: Spread the seasoned potatoes and zucchini in a single layer on a large sheet pan to ensure even cooking and roasting.
- Roast Vegetables: Place the sheet pan with vegetables in the oven and roast for about 15 minutes, allowing the potatoes to start softening.
- Prepare Salmon Seasoning: In a small bowl, combine the remaining olive oil or melted butter, minced garlic, fresh chopped dill, fresh chopped parsley, red chili pepper flakes, lemon juice, and the remaining salt and pepper to create a flavorful marinade.
- Season Salmon: Toss the salmon chunks gently in the marinade, ensuring each piece is fully coated for optimal flavor.
- Add Salmon to Sheet Pan: After the initial 15 minutes of roasting the vegetables, remove the sheet pan from the oven and nestle the marinated salmon chunks among the partially cooked potatoes and zucchini.
- Continue Roasting: Return the sheet pan to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from oven, garnish with fresh lemon slices, and serve immediately for a delicious, balanced meal.
Notes
- To ensure even cooking, cut potatoes into uniform pieces and try to slice zucchini thinly with the mandoline.
- If you prefer milder heat, reduce the red chili pepper flakes or omit them.
- Use olive oil for a heart-healthy fat option or melted butter for richer flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, add other fresh herbs like thyme or rosemary to the marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
