1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it’s fully thawed and patted dry before seasoning and roasting. Excess moisture from frozen fillets can affect the texture and prevent the lemon pepper rub from sticking properly.

2. What vegetables can I swap in place of leeks and potatoes?

Great alternatives include asparagus, green beans, or zucchini for leeks, and sweet potatoes or cauliflower for baby potatoes. Just be mindful of different roasting times and cut your vegetables accordingly for even cooking.

3. How do I prevent the salmon from overcooking?

Use a meat thermometer to monitor doneness. Remove salmon at 120°F for medium-rare or up to 145°F for well-done. Also, try to use evenly sized fillets to ensure they cook at the same rate.

4. Can I prepare this dish ahead of time?

Yes, you can prep the veggies, lemon zest rub, and portion the salmon ahead of time. Store everything separately in the fridge and assemble right before roasting for maximum freshness and texture.

Sheet Pan Lemon Pepper Salmon – Easy Dinner

Name: Sheet Pan Lemon Pepper Salmon
Prep time: 15 min
Cook time: PT-491855H14M52S
Total time: 45 min
Cuisine: American
Ingredients: 1 (1 1/2-pound) bag baby potatoes: provides a crispy, hearty base; 2 large leeks (about 1 pound): adds mild, sweet onion flavor; 3 tablespoons olive oil, divided: for roasting and coating; 1 3/4 teaspoons kosher salt, divided: enhances flavor; 3/4 teaspoon freshly ground black pepper, divided: adds mild heat; 2 medium lemons, divided: adds brightness and citrus zest; 1 clove garlic: provides aromatic depth; 1/4 cup chopped fresh parsley: adds a fresh herbal finish; 4 (6-ounce) skin-on salmon fillets: rich, flaky protein

Description

This sheet pan lemon pepper salmon is a quick, healthy, and flavorful meal featuring tender salmon fillets, crispy baby potatoes, and sweet roasted leeks all seasoned with a zesty lemon-pepper rub. Perfect for a busy weeknight dinner with minimal cleanup.

Ingredients

Scale

1 (1 1/2-pound) bag baby potatoes: provides a crispy, hearty base
2 large leeks (about 1 pound): adds mild, sweet onion flavor
3 tablespoons olive oil, divided: for roasting and coating
1 3/4 teaspoons kosher salt, divided: enhances flavor
3/4 teaspoon freshly ground black pepper, divided: adds mild heat
2 medium lemons, divided: adds brightness and citrus zest
1 clove garlic: provides aromatic depth
1/4 cup chopped fresh parsley: adds a fresh herbal finish
4 (6-ounce) skin-on salmon fillets: rich, flaky protein

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Instructions

Preheat oven to 425°F and place rack in the center.
Halve baby potatoes and add to a rimmed baking sheet.
Clean and slice leeks into 1/2-inch pieces, add to baking sheet.
Drizzle vegetables with 2 tablespoons olive oil, season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss and spread evenly, placing potatoes cut-side down.
Roast vegetables for 20 minutes, or until potatoes are golden-brown underneath.
Meanwhile, zest 1 lemon and grate 1 garlic clove into a small bowl. Add 1/2 teaspoon black pepper and mix into a paste. Halve zested lemon and quarter the other.
Chop parsley to yield about 1/4 cup.
Pat salmon fillets dry, drizzle with remaining 1 tablespoon olive oil, and season with remaining 1 teaspoon kosher salt.
Rub the lemon zest mixture over the top of each salmon fillet.
Remove baking sheet from oven, toss vegetables, and push to edges. Place salmon fillets skin-side down in the center.
Squeeze juice from zested lemon over salmon and vegetables.
Return sheet to oven and roast 8–12 minutes, or until salmon flakes easily and internal temp reaches 120–130°F (medium-rare) or 135–145°F (well-done).
Garnish with chopped parsley and additional black pepper if desired. Serve with lemon wedges.

Notes

Ensure salmon fillets are similar in size for even cooking.
Patting salmon dry helps achieve better texture and flavor adhesion.
Use a thermometer to prevent overcooking.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Swap vegetables or herbs based on seasonal availability.

Prep Time: 15 minutes
Cook Time: 28–32 minutes
Category: Dinner
Method: Oven-Roasted
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet + vegetables
Calories: 420
Sugar: 3g
Sodium: 750mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 34g
Cholesterol: 85mg