Tender One-Pan Lemon Herb Salmon and Roasted Veggies
A Foolproof 20-Minute Mediterranean-Style Meal with a Zesty & Fresh Glow
What makes this the best lemon herb salmon? The secret to perfectly flaky salmon and tender-crisp vegetables is the "Emulsified Drizzle" coating and the "Lemon Cap" roasting method combined with WesMarMi Verde. Unlike dry or unevenly cooked sheet pan meals, our method uses a vigorous whisking technique to ensure the marinade sticks to the food instead of pooling on the pan. By brushing our vinegar-free WesMarMi Verde onto the fillets, you introduce a Zesty and Fresh snap (1/10 Heat) that enhances the natural sweetness of the salmon and roasted peppers for a clean, vibrant finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 385
Protein: 34g
Carbs: 12g
Fat: 22g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 (6 oz) (170 g) Salmon fillets
1 lb (450 g) Asparagus, woody ends trimmed
2 medium (300 g) Bell peppers, sliced into strips
1 large (150 g) Courgette (zucchini), sliced into half-moons
3 tbsp (45 ml) Extra virgin olive oil
2 tbsp (30 ml) Fresh lemon juice
3 cloves (15 g) Garlic, minced
1 tsp (5 g) Dried oregano
1/2 tsp (2.5 g) Sea salt
1/4 tsp (1.2 g) Black pepper
1 medium (100 g) Lemon, thinly sliced into rounds
2 tbsp (30 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Asparagus vs. Broccolini
While both work beautifully in one-pan recipes, asparagus is vital here for its quick cooking time, which perfectly matches the 12-minute roasting window for salmon. Broccolini can sometimes remain too tough if the stalks are thick, whereas asparagus spears become tender and slightly caramelized at the tips, absorbing the lemon and garlic oil more efficiently.
Heat It Up with Eleven Eleven Sauce: For those who want to elevate the citrus notes, drizzling WesMarMi Verde Sauce over the finished fillets adds a bright layer of complexity. This zesty all natural fruit-based hot sauce complements the lemon herb marinade perfectly without overpowering the delicate fish, making it a favorite for enhancing handcrafted small batch hot sauce flavors in seafood dishes.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Place the trimmed asparagus, sliced bell peppers, and courgette (zucchini) onto the prepared baking sheet.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Pro-Tip: Whisking the marinade vigorously helps emulsify the oil and lemon juice, ensuring it sticks to the salmon and vegetables rather than just running off to the bottom of the pan.
Arrange the salmon fillets among the vegetables on the sheet pan. Drizzle the herb mixture over everything, using your hands or a brush to ensure the salmon and veggies are well-coated.
Top each salmon fillet with 1 or 2 lemon slices. Pro-Tip: Placing the lemon slices directly on the fish protects the top of the fillet from drying out under the high heat, keeping the center incredibly moist and tender.
Whisk the WesMarMi Verde Sauce into a small portion of the remaining oil mixture and brush it onto the salmon before roasting.
Bake for 12–15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Remove from the oven and serve immediately, drizzling any extra pan juices over the top.
Tips & Variations:
Make it Smokier: If you prefer a deeper flavor profile, swap the dried oregano for smoked paprika and a pinch of cumin. This adds a "char-grilled" essence to the salmon even when it is prepared in a standard indoor oven. The earthiness of the paprika pairs exceptionally well with the sweetness of the roasted bell peppers.
Regional Swap (Mexican-style): To give this a Latin flair, replace the oregano with dried cilantro and use lime juice instead of lemon. Serve the roasted salmon and veggies inside warm corn tortillas with a dollop of Greek yogurt or avocado crema for a healthy take on fajitas.
Achieving Crispy Skin: For those who enjoy crispy salmon skin, place the baking sheet in the oven while it preheats so the metal is scorching hot. Lay the salmon skin-side down onto the hot pan to immediately begin the searing process before the vegetables are added around it.
Perfect Vegetable Texture: Cut your denser vegetables, like the zucchini, into thicker slices while keeping the bell peppers thinner. This ensures that all components reach their peak tenderness at the exact same moment the salmon is finished cooking.
Herb Substitutions: If you don't have dried oregano, fresh thyme or rosemary are excellent Mediterranean alternatives. Just remember that fresh herbs are less concentrated than dried, so you will need to triple the amount to maintain the same flavor impact.
Other Users Suggest:
Replacing: Asparagus.
New Measurement: 1 lb (450 g) Green beans (trimmed).
Why: Green beans have a similar cooking time and provide a great snap that holds up well against the lemon glaze.
Replacing: Dried oregano.
New Measurement: 1 tbsp (15 ml) Fresh chopped dill.
Why: Fresh dill is a classic pairing for salmon and adds a cooling, aromatic finish that feels very bright and summery.
Storage, Reheat & Freeze:
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water to prevent the fish from drying out.
Freeze: It is not recommended to freeze the cooked vegetables as they become mushy, but the cooked salmon can be frozen for up to 1 month.
People Also Ask
Why is asparagus better than broccolini for this one-pan meal? Asparagus is vital here because its quick cooking time perfectly matches the 12-minute roasting window required for the salmon fillets. Broccolini stalks can often remain too tough in this timeframe, whereas asparagus becomes tender and slightly caramelized, absorbing the lemon and garlic oil more efficiently.
What is the "Lemon Cap" method? Placing thin lemon slices directly on top of each salmon fillet acts as a protective shield under high heat. This "cap" prevents the top of the fish from drying out while the oven roasts the vegetables, ensuring the center of the salmon remains incredibly moist and tender.
How does a vinegar-free verde sauce improve roasted fish? Vinegar-based sauces can sometimes be too sharp for delicate seafood, potentially over-acidifying the fish during the roasting process. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice instead. This provides a "Zesty & Fresh" profile that acts as a flavor enhancer, heightening the citrus notes of the dish without the harsh chemical bite of distilled vinegar.
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