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If you love healthy dinners but hate doing dishes, this one-pan lemon herb salmon with roasted veggies is about to become your new favorite meal. Everything cooks together on a single sheet pan, which means less cleanup, less stress, and more time to actually enjoy your evening.

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One-pan meals are a lifesaver on busy weeknights. Instead of juggling multiple pots and pans, you simply toss everything together, slide it into the oven, and let it do the work. This recipe delivers restaurant-quality flavor with minimal effort — perfect for weeknights, meal prep, or when you want something nourishing without the hassle.

Salmon is one of the best proteins you can add to your diet. It’s rich in omega-3 fatty acids, which support brain health, hormone balance, and inflammation reduction. When paired with fiber-rich roasted vegetables and fresh herbs, it becomes a balanced meal that keeps you full and energized without feeling heavy.

The lemon and herb combination adds brightness and freshness, while roasting everything together allows the flavors to blend beautifully. The veggies soak up the lemony olive oil, and the salmon stays tender and flaky — no dry fish here.

I love this recipe because it works for everything: quick family dinners, simple entertaining, and healthy eating goals. If you enjoy easy dinners like my Mediterranean Quinoa Bowl or anti-inflammatory meals, this one-pan salmon fits seamlessly into your routine.

Best of all? Cleanup takes about two minutes — and that alone makes this recipe worth saving.

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⏩ Jump to Recipe

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Why This One-Pan Salmon Recipe Works

This recipe is designed for simplicity and nutrition.

Why you’ll love it:

• True one-pan meal: Protein + veggies cooked together
• Minimal cleanup: One pan, one bowl
• Anti-inflammatory: Salmon + olive oil + herbs
• Balanced & filling: Protein, fiber, healthy fats
• Weeknight-friendly: Ready in under 30 minutes
• Meal-prep approved: Leftovers reheat beautifully

👉 For more easy dinners, check out our Healthy One-Pan Meals Guide.

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Ingredients You’ll Need

• 4 salmon fillets: Rich in omega-3s and high-quality protein
• 2 cups broccoli florets: Fiber-rich and roasting-friendly
• 1 cup cherry tomatoes: Add sweetness and antioxidants
• 1 red bell pepper, sliced: Vitamin C boost
• 3 tbsp olive oil: Heart-healthy fat
• 2 cloves garlic, minced: Flavor + gut support
• 1 lemon (zested + sliced): Bright, fresh flavor
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt & pepper to taste
• Fresh parsley (optional): For garnish

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How to Make One-Pan Lemon Herb Salmon

Step 1: Preheat Oven
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.

Step 2: Prep Vegetables
Toss broccoli, tomatoes, and bell pepper with olive oil, garlic, salt, pepper, and herbs.

Step 3: Roast Veggies First
Spread veggies evenly on the pan and roast for 10 minutes.

Step 4: Add Salmon
Push veggies aside and place salmon fillets on the pan. Drizzle with olive oil, lemon zest, and lemon slices.

Step 5: Finish Roasting
Return to oven and roast another 10–12 minutes until salmon flakes easily.

Step 6: Garnish & Serve
Top with fresh parsley and serve immediately.

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Recipe Card

Ingredients

• 4 salmon fillets
• 2 cups broccoli
• 1 cup cherry tomatoes
• 1 red bell pepper
• 3 tbsp olive oil
• 2 cloves garlic
• 1 lemon (zest + slices)
• 1 tsp oregano
• 1 tsp thyme
• Salt & pepper

Instructions

1. Preheat oven to 400°F
2. Toss veggies with oil, garlic, and seasonings
3. Roast veggies 10 minutes
4. Add salmon and lemon
5. Roast 10–12 more minutes
6. Garnish and serve

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Difficulty: Easy

Nutrition (Per Serving – Approx.)

• Calories: 420
• Protein: 34g
• Carbs: 18g
• Fat: 24g
• Fiber: 6g

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Substitutions (Dietary-Friendly Options)

Dairy-Free:
Naturally dairy-free as written.

Low-Carb / Keto:
Swap bell peppers for zucchini or asparagus.

Paleo:
Use compliant veggies like cauliflower or green beans.

Fish Alternatives:

• Trout
• Cod (reduce cook time)
• Halibut

Vegetarian Option:
Replace salmon with chickpeas or tofu and roast slightly longer.

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Tips & Variations

• Don’t overcrowd the pan — veggies need space to roast
• Use parchment for easy cleanup
• Add olives or capers for Mediterranean flavor
• Finish with a drizzle of tahini or garlic sauce

Storage:

• Fridge: Store leftovers up to 3 days
• Reheat gently to avoid drying salmon

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Health Benefits

This meal supports:

• Heart health: Omega-3 fatty acids
• Gut health: Fiber-rich vegetables
• Hormone balance: Protein + healthy fats
• Inflammation reduction: Olive oil and herbs

It’s a perfect example of a balanced, anti-inflammatory dinner that doesn’t sacrifice flavor.

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FAQs (6 Questions)

Can I use frozen salmon?
Yes — thaw completely and pat dry first.

How do I know salmon is done?
It should flake easily with a fork.

Can I meal prep this?
Yes! Store portions in airtight containers.

Is this good for weight loss?
Yes — high protein and nutrient-dense.

Can I use other vegetables?
Absolutely — carrots, zucchini, or green beans work well.

What sauce goes well with this?
Garlic yogurt, tahini, or lemon aioli.

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Related Recipes

• Mediterranean Quinoa Bowl
• Anti-Inflammatory Dinner Recipes
• Healthy One-Pan Chicken & Veggies

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