One-Pan Lemon Herb Salmon & Veggies
Mediterranean-Inspired Sheet Pan Dinner with Zesty Citrus Drizzle
This One-Pan Lemon Herb Salmon and Veggies recipe is the easiest way to get a healthy, flavor-packed dinner on the table with minimal cleanup. Flaky salmon fillets are roasted alongside tender asparagus and cherry tomatoes, all seasoned with a bright blend of fresh lemon and herbs. It’s a perfect Mediterranean-inspired meal that is naturally high in protein and healthy fats.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
4 (6-ounce / 170 g each) salmon fillets, skin on or off
1 pound (450 g) asparagus, trimmed
1 pint (300 g) cherry tomatoes
1 lemon, sliced into thin rounds
2 tbsp (30 ml) olive oil, divided
1 tsp (5 ml) dried oregano
1/2 tsp (2.5 ml) dried thyme
1/4 cup (15 g) fresh parsley, chopped, for garnish
Salt and black pepper to taste
Heat It Up with Eleven Eleven Sauce: Finish this dish with a vibrant, zesty flavor boost by drizzling 1–2 teaspoons (5–10 ml) of WesMarMi Verde Sauce over the roasted salmon and vegetables just before serving. Its fresh, citrusy profile complements the lemon and herbs beautifully without adding any heat, making the sauce a bright finishing touch.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. On the sheet pan, toss the asparagus and cherry tomatoes with 1 tablespoon (15 ml) of olive oil, oregano, thyme, salt, and pepper until well coated. Spread the vegetables into a single layer.
3. Place the salmon fillets on the sheet pan among the vegetables. Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the salmon and season with salt and pepper. Place 1–2 lemon slices on top of each salmon fillet.
4. Bake for 12–15 minutes, or until the salmon is cooked through and easily flakes with a fork. The cooking time will depend on the thickness of the fillets.
5. Remove from the oven. Garnish the pan with fresh chopped parsley and, if desired, a drizzle of WesMarMi Verde Sauce before serving immediately.
Tips & Variations
Vary the Veggies: Substitute the asparagus and tomatoes with broccoli florets, chopped bell peppers, or courgette (zucchini). Be sure to cut denser vegetables smaller so they cook in the same time as the salmon.
Make it Spicy: Instead of the WesMarMi Verde, use a dash of Blazing Citrus Hot Sauce for a fiery finish that contrasts beautifully with the lemon and fish.
Regional Swap (Italian): Swap the oregano/thyme blend for Italian seasoning, add a handful of Kalamata olives and capers to the pan, and finish with a balsamic glaze instead of the fresh sauce drizzle.
Other Users Suggest
Replace: The salmon fillets with 4 boneless, skinless chicken breasts (must be pounded thin to ensure they cook in 15 minutes). Why: Offers a leaner protein option for those who prefer chicken.
Replace: Asparagus with 1 pound (450 g) of chopped green beans. Why: A slightly sweeter green vegetable that roasts well alongside the salmon.
Replace: Olive oil with avocado oil. Why: Avocado oil has a higher smoke point, which some cooks prefer for oven roasting.
Storage, Reheat & Freeze
Storage (Refrigerate): Store leftover salmon and vegetables in an airtight container for up to 2 days. The salmon texture is best on day one.
Reheat: Gently reheat leftovers in the oven or an air fryer at 300°F (150°C) for about 5–7 minutes to avoid drying out the fish.
Freeze: Freezing is not recommended as the salmon and roasted vegetables will become dry and mushy upon thawing.
Nutrition Facts (per serving)
Calories: 450 Protein: 48g Carbs: 18g Fat: 21g
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