Let Me Tell You About This Salmon Recipe (and That Time I Nearly Burned My Oven Mitt)

Hey there! If you're like me (read: always running 10 minutes behind and usually have a school form stuck to the fridge with a magnet), you probably need dinner recipes that are actually doable. Well, this one-pan lemon herb salmon with roasted veggies is my go-to when life is a bit bonkers. I first threw this together on a Tuesday, I think, back when my youngest decided to use the dog's tail as a paintbrush. Let’s just say dinner had to be fast, easy, and require as few pans as humanly possible. And, honestly, this dish tastes so fresh, you’d never guess it was made in a bit of a panic. Oh, and if you’re wondering: yes, I did once set my favorite oven mitt on fire while making this. It's all part of the adventure, right?

Why I Keep Coming Back to This (Even When I Forget the Lemon)

I make this when I just cannot deal with another pot to wash. My family goes crazy for it because the salmon's so flaky and the veggies kind of soak up all those herby lemon juices; sometimes my husband even eats the broccoli, which is saying something. Also, on rough days, I’ll swap the veggies for whatever is about to give up in the fridge. The only thing I don’t skip is the lemon — except for that one time. Actually, even then, nobody noticed; they just piled on extra sauce. It’s that kind of recipe — forgiving, like a good friend who doesn’t care if you show up in mismatched socks.

What You'll Need (and the Stuff I Swap In a Pinch)

Four salmon fillets (fresh or frozen and thawed — I use whatever’s on sale, to be honest)
1 big lemon, sliced (Or two little ones, or bottled juice if you’re desperate. No judgment.)
2 cups broccoli florets (or green beans, or asparagus if that’s what you’ve got)
1 bell pepper, sliced (I sometimes use mushrooms or even carrots — my grandma swears by red bell, but any color works)
1 small red onion, cut into wedges
2 tablespoons olive oil (drizzle a bit more if you like things saucy)
1 teaspoon dried Italian herbs (or just oregano, or honestly a few shakes of mixed herbs)
Salt and pepper to taste (I just use a big pinch of each)
Optional: a few garlic cloves, smashed (confession: sometimes I skip this if I’m feeling lazy)

How I Actually Make It (With the Occasional Oops)

Preheat your oven to 400°F (or just crank it up high — mine runs a little hot, so sometimes 385° is fine. You know your oven best!)
Line a big baking sheet with parchment paper. Or foil. Or don’t — the cleanup will just take a minute longer.
Toss your veggies right on the tray with olive oil, half the herbs, and a good sprinkle of salt and pepper. (This is where I usually sneak a taste of raw pepper. Probably not recommended.)
Make little spaces for the salmon fillets among the veggies. Lay them down, skin-side down if you’ve got skin. Drizzle the rest of the oil and herbs right on top. Then pile on the lemon slices — I sometimes squeeze a little juice over for good measure.
Bake for 18 to 22 minutes (if your fillets are thick, maybe a smidge longer). Don’t worry if the veggies look a bit crispy at the edges — that’s the best bit. If you like your salmon super moist, check at 16 minutes. I usually go for 20, but my oven is moody.
Take it out, let it cool for like 2 minutes. Or just dig in if you’re starving — just watch out for hot steam!

Notes (aka: Things I Learned the Hard Way)

Honestly, don’t stress about the veggie mix. I once used leftover roasted potatoes and it was weirdly delicious.
Don’t skip the parchment if you hate scrubbing pans; just trust me.
If your salmon smells fishy before baking, a quick rinse and pat dry helps. But if it smells REALLY fishy, maybe skip it altogether (I learned this one the hard way).

Variations (And That One That Didn’t Quite Work)

Swap the herbs for dill and add a bit of Dijon mustard on top; it’s amazing — unless you hate dill, then maybe not.
I tried this with sweet potatoes once — they took way longer to cook, so maybe pre-bake them or cut 'em super thin.
You can totally use chicken breast if you’re out of salmon. Just bake a little longer.
I once tossed in cherry tomatoes and they kind of exploded. Not a disaster, but... messy.

What If I Don’t Have a Roasting Pan? (No Biggie)

A regular old cookie sheet is fine — or, actually, I once used a pizza tray with holes in it and just put foil over the top. Worked like a charm. No fancy gear needed.

One-Pan Lemon Herb Salmon with Roasted Veggies for Busy Moms

How to Store Leftovers (If There Are Any...)

Honestly, in my house it never lasts more than a day, but if you do have leftovers, just pop them in a container in the fridge. They’ll keep for about 2 days. I think the flavors get even better overnight. You can eat it cold, or warm it up gently in the microwave (cover it though, or your microwave will smell like a fish market for a week!).

How We Like to Serve It (And a Family Quirk)

We usually have this with a quick side of couscous, or just some buttered bread for the kids. Sometimes I add a dollop of Greek yogurt mixed with lemon zest — my youngest calls it “fish dip.” For a little extra green, toss some arugula with olive oil and plop it on the side. Oh, and sometimes we do movie night and just eat it right off the tray in front of the TV. Don’t tell my mother-in-law.

Pro Tips (Learned the Hard Way, Trust Me)

I once tried rushing the baking step and ended up with half-raw carrots and overcooked salmon. So — maybe don’t do that. Give the pan a gentle shake halfway through to make sure the veggies roast evenly.
Letting the tray rest for a few minutes after baking helps the flavors meld. Or, at least, that’s what I tell myself when I forget to call everyone to the table on time.

FAQ (Real Questions from My Messy Kitchen)

Can I use frozen salmon? Yeah, just thaw it first; otherwise, the veggies will be mushy by the time the fish cooks.
What if I don’t have Italian herbs? No big deal — use whatever dried herbs you’ve got. Or skip them and add extra lemon; it still works.
Is this recipe gluten-free? Yep, unless you add bread or something. But the basic traybake is good to go for gluten-free folks. (Here’s a handy resource I like for more info on gluten-free living.)
Can kids help? Let them toss the veggies or lay out the lemon slices. Mine love anything that makes a mess. Just keep them away form the hot oven, obviously.
What sides do you recommend? I like a simple couscous or, if you’re feeling virtuous, quinoa. Or chips, if it’s Friday.

By the way, if you’re curious about the best way to pick out salmon at the market, Serious Eats has a great guide. Learned a thing or two there myself.

So there you go! Hope this saves your dinner, your sanity, and maybe even your oven mitt. If you’ve got tweaks or just want to swap kitchen mishap stories, I’d love to hear them.

One-Pan Lemon Herb Salmon with Roasted Veggies for Busy Moms