Go Back
+ servings

Sheet Pan Lemon-Herb Roasted Salmon with Veggies


  • 1 ½ - 2 pound skinless salmon fillet, fresh or thawed from frozen
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp rosemary leaves, chopped fine
  • 2 Tbsp fresh parsley, chopped fine
  • 3 Tbsp garlic, minced, divided
  • 2 lemons
  • fine grain sea salt + freshly ground black pepper
  • 2 cups grape or cherry tomatoes, halved
  • 2 cups broccoli florets
  • olive oil
  • 1 tsp lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 Tbsp honey


  • Preheat oven to 400° F.
  • Line a baking sheet with parchment paper or foil (optional, but it really makes clean-up a breeze)

  • Prep the Salmon
  • Rinse salmon and pat dry. Place salmon on baking sheet, leaving room around each piece for the veggies
  • In a small bowl, add the rosemary, parsley, garlic, juice of 1 lemon, and a pinch of freshly ground black pepper. Combine
  • Brush the melted butter on top of each salmon filet.
  • Divide the herb mix and spread evenly over the tops of each fillet

  • Prep the Veggies
  • In a medium bowl combine tomatoes, broccoli, 2 Tbsp garlic, a small glug of olive oil, and a pinch each of sea salt and freshly ground black pepper. Toss to coat.
  • Arrange the veggies on the baking sheet around the salmon

  • Bake and Serve
  • Roast 15 to 18 minutes, or just until the salmon flakes

  • While the salmon is roasting, in a small bowl add the lemon zest and ¼ cup juice from the lemon and honey. Whisk to combine
  • Spoon over salmon and vegetables before serving.