Sheet-Pan Lemon Herb Salmon with Garden Salad
Salmon fillets roasted on a sheet pan with cherry tomatoes, red onion, and fresh herbs, served with a simple garden salad and lemon wedges. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 1.5 cups, halved cherry tomatoes
- ½ medium, sliced into wedges red onion
- ⅓ cup, chopped fresh dill and parsley, mixed
- 1 whole (zested + juiced) lemon
- 3 tbsp, divided olive oil
- 3 cups mixed salad greens
- 2 cloves, minced garlic
Instructions
- 1
Preheat oven to 425°F. Pat salmon dry and place skin-side down on a sheet pan.
- 2
Toss tomatoes and red onion with 1 tbsp oil, minced garlic, salt, and pepper. Scatter around salmon.
- 3
Drizzle salmon with 1 tbsp oil and lemon juice. Season generously with salt, pepper, and fresh herbs.
- 4
Roast for 12–14 minutes until salmon flakes easily at the thickest part with a fork.
- 5
Toss salad greens with remaining 1 tbsp oil, lemon zest, salt, and pepper. Divide onto plates.
- 6
Slide salmon and roasted vegetables onto plates. Serve with lemon wedges and fresh herbs.
Tools you’ll need
- sheet pan
- oven
- large mixing bowl
- fork
- microplane or zester
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