Lemon Herb Baked Salmon with Garlic Roasted Veggies

This post contains affiliate links. If you click on them and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting my blog and mission.

Salmon is the Beyoncé of seafood—flawless, versatile, and always a crowd-pleaser. But if you’re still drowning it in soy sauce or overcooking it into a sad, dry slab, stop. Right now.

This lemon herb baked salmon with garlic roasted veggies isn’t just good; it’s stupidly easy, packed with flavor, and cooks in under 30 minutes. No fancy skills required. Just a baking sheet, a few fresh ingredients, and the willingness to eat like a gourmet without the takeout price tag.

Ready to upgrade your dinner game?

Why This Recipe Works

The magic here is in the simplicity. Lemon and herbs cut through the richness of the salmon, while garlic-roasted veggies caramelize into savory perfection. No mushy broccoli. No bland fish.

Just crispy edges, tender centers, and zero regrets. Plus, it’s a one-pan meal—because who wants to scrub dishes for hours?

Ingredients

• Salmon fillets (4, 6 oz each, skin-on or off)
• Lemons (2: 1 for zest/juice, 1 for slices)
• Fresh herbs (3 tbsp chopped—dill, parsley, or thyme)
• Garlic (4 cloves, minced)
• Olive oil (3 tbsp, plus extra for drizzling)
• Veggies (4 cups: broccoli, bell peppers, zucchini, etc.)
• Salt and pepper (to taste, but don’t be shy)

Step-by-Step Instructions

1. Prep the veggies: Toss them with 2 tbsp olive oil, half the garlic, salt, and pepper. Spread on a baking sheet.
2. Roast at 400°F (200°C) for 10 minutes.Meanwhile, pat the salmon dry—this is key for crispy skin.
3. Season the salmon: Rub with remaining olive oil, garlic, lemon zest, herbs, salt, and pepper. Top with lemon slices.
4. Add salmon to the pan: Nestle it between the veggies. Roast for 12–15 minutes (or until salmon flakes easily).
5. Broil for 1–2 minutes if you like extra crisp.Squeeze fresh lemon juice over everything. Boom. Done.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven (not the microwave—unless you enjoy rubbery fish). For veggies, a quick skillet revive with a splash of oil works wonders.

Why This Recipe is a Win

It’s high-protein, low-carb, and loaded with omega-3s. The veggies sneak in fiber without tasting like punishment.

Plus, it’s gluten-free, dairy-free, and fancy enough for date night. Meal prep? Double the recipe.

Impressing your in-laws? Serve with wine. Easy.

Common Mistakes to Avoid

• Overcrowding the pan: Steam = soggy veggies.Give them space.
• Skipping the dry step: Wet salmon won’t crisp up. Pat it like you mean it.
• Overcooking: Salmon at 145°F (63°C) is perfect. Any longer, and it’s chalk city.

Swaps and Subs

No fresh herbs?

Use 1 tbsp dried (but fresh is better). Veggie haters? Swap in asparagus or green beans.

Salmon too pricey? Arctic char works too. Vegan? Try marinaded tofu—but don’t blame us if it’s not the same.

FAQs

Can I use frozen salmon?

Yes, but thaw it completely first.

Frozen fillets release water, which ruins the texture. Pat it extra dry.

How do I know when the salmon is done?

It should flake easily with a fork and look opaque. If it’s still translucent, give it another minute.

Or use a thermometer—145°F (63°C) is the sweet spot.

Can I meal prep this?

Absolutely. Cook as directed, then store portions separately. Reheat gently to avoid drying out the fish.

What sides go well with this?

Quinoa, couscous, or a simple arugula salad.

Or just eat it straight off the pan—we won’t judge.

Final Thoughts

This isn’t just a recipe; it’s a 30-minute ticket to feeling like a kitchen hero. Minimal effort, maximum flavor, and zero pretentious chef jargon. Make it tonight.

Thank us later. (Or don’t—we’ll know by the empty pan.)