This lemon pepper salmon is an easy, all-in-one sheet pan meal built around simple, fresh flavors. Tender salmon fillets roast alongside carrots and green beans, all brightened with lemon, garlic, and chopped parsley. It’s a quick, family-friendly dinner that works well for busy weeknights or for meal prep.
Update: Originally published in 2019 and republished with new photos.
Salmon is a go-to fish for many families because it cooks quickly, has a mild flavor most people enjoy, and pairs beautifully with bright citrus. This recipe keeps the ingredient list short and the preparation simple so you can get a healthy, satisfying dinner on the table without spending hours in the kitchen. Roasting the vegetables at the same time as the salmon turns this into a true sheet pan dinner—minimal cleanup and maximum flavor.
For best results, use skinless salmon fillets, either fresh or fully thawed from frozen. Any remaining ice on the fish can cause uneven cooking, so thaw completely if you start from frozen. This recipe also works well with either wild or farmed salmon—choose what you prefer or have available.
Roasting carrots and green beans together with the salmon concentrates their natural sweetness and keeps them tender-crisp. If you prefer, you can swap one of the vegetables for broccoli or Brussels sprouts, but keep an eye on cooking times since different vegetables vary in how quickly they roast.
Lemon Pepper Salmon Ingredients
- 4 salmon fillets (6-ounce each), skinless or skin-on as you prefer
- 12 ounces fresh green beans, trimmed and halved
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons lemon juice, divided
- 1/2 teaspoon garlic powder
- 1 to 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper
How to Make Lemon Pepper Salmon
This sheet pan method cooks the vegetables first, then adds the salmon so everything finishes together. It’s straightforward and forgiving—perfect for home cooks.
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper. Spread the carrot sticks and green beans in a single layer. Sprinkle 1/2 teaspoon of the salt over the vegetables.
- In a small bowl, whisk together the oil, 2 tablespoons of lemon juice, and the garlic powder. Drizzle this mixture over the vegetables and toss to coat. Roast the vegetables for 12 minutes.
- Remove the sheet from the oven and gently turn the vegetables. Make space on the pan and place the salmon fillets on the parchment, skin-side down if the fillets have skin.
- Squeeze the remaining 2 tablespoons of lemon juice over the salmon, then sprinkle the fish with the remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper.
- Reduce the oven temperature to 400°F (200°C). Return the baking sheet to the oven and roast for 12–15 minutes, depending on fillet thickness and desired doneness. The salmon is done when it flakes easily with a fork and the thickest part is just cooked through.
- Remove the pan from the oven, sprinkle the salmon with chopped parsley, and finish with a little lemon zest or extra lemon wedges for serving, if desired.
Storage and Meal Prep
Leftover salmon and vegetables refrigerate well. Store in an airtight container for up to 3 days. Reheat gently in the microwave or briefly in a skillet over medium heat until warmed through. This recipe is great for meal prep since it reheats evenly and pairs well with rice, quinoa, or a simple salad.
More seafood recipe ideas:
Pan-seared chipotle-lime salmon, air fryer salmon, baked salmon with lemon-dill sauce, or pistachio-herb crusted salmon with asparagus are all excellent variations to try at home.
Recipe Details
- Prep time: 10 minutes
- Cook time: 24 minutes (total oven time varies by thickness)
- Total time: about 32 minutes
- Servings: 4 people
Instructions (Quick Reference)
- Preheat oven to 425°F. Toss carrots and green beans with half the salt, oil, lemon juice, and garlic powder. Roast 12 minutes.
- Add salmon to the pan, season with remaining lemon juice, salt, and pepper. Lower oven to 400°F and roast 12–15 minutes until salmon flakes easily.
- Garnish with parsley and serve with lemon wedges.
Notes
I use a 12 × 17-inch baking sheet to avoid overcrowding. If your sheet is smaller, use two pans to ensure everything roasts evenly. Adjust cooking time slightly for thicker or thinner fillets and for desired doneness.
Nutrition (Per Serving, Approximate)
- Calories: 380 kcal
- Carbohydrates: 18 g
- Protein: 36 g
- Fat: 18 g
- Sodium: 449 mg
- Fiber: 5 g
Nutrition values are estimates and should be used as a general guide only.