30-Minute Lemon Garlic Herb Salmon and Veggies – Heavenly!

You know those nights when you want something healthy, delicious, and ready in a flash? That’s exactly why I’m obsessed with this lemon garlic herb salmon and veggies. It’s my go-to when I need a meal that feels fancy but takes barely any effort—just toss everything on a sheet pan, pop it in the oven, and boom! Dinner’s done. The Mediterranean flavors here are everything: bright lemon, punchy garlic, and earthy herbs that make the salmon sing. And those roasted veggies? They soak up all those juices and turn into little flavor bombs. I’ve made this for weeknight dinners, last-minute guests, even meal prep—it never lets me down. Plus, it’s packed with all the good stuff (omega-3s! vitamins! protein!) without tasting like “health food.” If you’re looking for more easy salmon inspiration, check out my lemon dill salmon recipe or browse our quick healthy dinner ideas. Trust me, once you try this combo, you’ll be making it on repeat!

Why You’ll Love This Lemon Garlic Herb Salmon and Veggies

Let me tell you why this dish has become my weeknight superhero. First off, it’s ridiculously easy – we’re talking 30 minutes from fridge to table, and most of that is hands-off baking time. The lemon garlic herb marinade? Absolute magic. It soaks into the salmon, making it juicy and flavorful, while those same bright flavors wake up the veggies beautifully. Here’s what makes it special:

• Quick cleanup: One sheet pan means less mess – my kind of cooking!
• Healthy but indulgent: Packed with omega-3s and vitamins, yet tastes like you fussed for hours
• Versatile: Swap veggies based on what’s in season or your fridge leftovers
• Meal prep friendly: Tastes just as good reheated – perfect for healthy lunch ideas

The best part? That golden, slightly crispy edge on the salmon where the lemon and garlic caramelize. You’ll be scraping the pan for every last bit!

Ingredients for Lemon Garlic Herb Salmon and Veggies

Okay, let’s talk ingredients! What I love about this recipe is how simple the shopping list is – you probably have most of this in your kitchen already. I’ve split everything into two groups because, let’s be honest, that’s how my brain works when I’m cooking. Here’s what you’ll need:

For the Salmon

• 4 salmon fillets – skin-on or skinless, your choice (I go skin-on for extra crispiness!)
• 2 tbsp olive oil – the good stuff, please! It makes a difference
• 3 cloves garlic, minced – fresh only, none of that jarred nonsense
• 1 tbsp lemon zest – zest before juicing, trust me on this
• 2 tbsp lemon juice – about 1 juicy lemon’s worth
• 1 tsp dried thyme – rub it between your fingers to wake up the flavor
• 1 tsp dried oregano – the Mediterranean magic touch
• ½ tsp salt – I use kosher salt for better distribution
• ¼ tsp black pepper – freshly cracked if you’ve got it

For the Veggies

• 2 cups broccoli florets – bite-sized pieces so they cook evenly
• 1 cup cherry tomatoes, halved – they burst into little flavor pockets
• 1 zucchini, sliced – about ¼ inch thick so they don’t get mushy
• 1 tbsp olive oil – same good quality as above
• ½ tsp salt – helps draw out the veggies’ natural sweetness
• ¼ tsp black pepper – ties everything together

See? Nothing crazy or hard-to-find. The beauty is in how these simple ingredients come together. Pro tip: if your salmon fillets vary in thickness, try to pick ones that are similar so they cook evenly. Now let’s get cooking!

How to Make Lemon Garlic Herb Salmon and Veggies

Alright, let’s get cooking! This is where the magic happens. I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too. For another great roasted veggie side, check out my garlic roasted potatoes – they’d be amazing with this salmon!

1. Preheat the oven and prep your pan

First things first – crank that oven to 400°F (200°C). This high heat gives us that gorgeous caramelization on both the salmon and veggies. While it’s heating up, line a baking sheet with parchment paper. I swear by this – no sticking, no scrubbing pans later. (If you’re feeling fancy, you can use foil, but parchment gives better browning.)

2. Make the lemon garlic herb marinade

Grab a mixing bowl and throw in the olive oil, minced garlic, lemon zest, lemon juice, thyme, oregano, salt, and pepper. Now take a whiff – that’s the smell of Mediterranean sunshine! Give it a good whisk until everything’s well combined. The lemon zest is key here – it adds that bright, citrusy pop you’ll love.

3. Coat the salmon fillets

Place your salmon fillets on the prepared baking sheet. I like to keep them skin-side down if they have skin. Now, spoon that gorgeous marinade all over them. Really get in there with your hands (don’t be shy!) to make sure every inch is coated. Those herbs and garlic bits should be clinging to the fish like it’s their job.

4. Toss and arrange the veggies

In the same bowl (see? less cleanup!), toss your broccoli, tomatoes, and zucchini with olive oil, salt, and pepper. Spread them out on the other half of the baking sheet – we’re doing this one-pan style! Leave a little space between the veggies so they roast instead of steam. Those tomatoes will burst and create the most amazing juices.

5. Bake to perfection

Slide the whole pan into your preheated oven and set a timer for 18 minutes. No peeking! When it goes off, check the salmon – it should flake easily with a fork when done. The veggies should be tender with some charred edges (that’s flavor right there). If anything needs more time, give it 2-3 extra minutes, but don’t overdo it – we want moist salmon, not hockey pucks!

And that’s it! Total hands-on time is maybe 10 minutes, and the oven does the rest. Serve it straight from the pan with extra lemon wedges, watching as everyone goes crazy for that golden, herby salmon and those sweet roasted veggies. Dinner win!

Tips for Perfect Lemon Garlic Herb Salmon and Veggies

After making this dish more times than I can count, I’ve learned a few tricks that make all the difference. First, never skip the lemon zest – that’s where the real citrus punch comes from! And here’s my golden rule for salmon: take it out when it’s just slightly underdone in the center. Residual heat will finish the job without drying it out. The veggies should have some crispness left – mushy veggies are just sad.

If your garden (or fridge) is overflowing, try these easy swaps:

• Asparagus instead of broccoli – trim those woody ends first!
• Bell peppers for zucchini – their sweetness pairs beautifully
• Red onion wedges – they caramelize into something magical

Seasoning tip? Taste the marinade before adding salt – sometimes that lemon juice makes it tangier than you expect. And don’t be afraid to double the herb mixture if you’re a flavor lover like me. A little extra garlic never hurt anyone either!

Oh, and here’s my secret weapon: after baking, let the salmon rest for 2 minutes before serving. Those juices redistribute perfectly every time. Now go forth and make salmon magic!

Serving Suggestions for Lemon Garlic Herb Salmon and Veggies

Now for the fun part – plating up this beauty! I love serving this salmon right on the sheet pan (less dishes, hello!) with extra lemon wedges scattered around for that fresh squeeze at the table. If you’re feeling fancy, sprinkle some chopped fresh parsley or dill over everything – the green makes it pop!

For sides, you can’t go wrong with:

• Fluffy quinoa – it soaks up all those lemony juices (try my chicken quinoa bowl for another great quinoa idea)
• Crusty bread – perfect for mopping up the garlicky oil
• Simple arugula salad – just toss with olive oil and lemon for brightness

Pro tip: If you’ve got leftovers (rare in my house!), flake the salmon over greens for an amazing next-day salad. The flavors just get better!

Nutritional Information for Lemon Garlic Herb Salmon and Veggies

Let’s talk numbers – because this dish isn’t just delicious, it’s packed with goodness! One generous serving (about 1 salmon fillet with veggies) clocks in at approximately:

• 320 calories – satisfying without weighing you down
• 34g protein – hello, muscle fuel!
• 16g healthy fats – mostly from omega-3 rich salmon
• 12g carbs – mostly from those nutrient-packed veggies
• 3g fiber – thanks to broccoli and zucchini

But wait, there’s more! You’re also getting:

• 980mg potassium – great for blood pressure
• 90% DV vitamin C – immunity boost from lemon and veggies
• 15% DV vitamin A – hello, healthy eyes!

Now, full disclosure – these are estimates based on standard ingredients. Your exact numbers might vary slightly depending on salmon size, veggie quantities, or whether you go heavy on that delicious olive oil (no judgment here!). But one thing’s certain – every bite delivers both flavor and nutrition in spades.

Frequently Asked Questions About Lemon Garlic Herb Salmon and Veggies

I get asked about this recipe all the time – here are the most common questions that pop up, along with my tried-and-true answers!

Can I use frozen salmon for this recipe?

Absolutely! Thaw it overnight in the fridge first (never at room temp – safety first!). Pat it very dry with paper towels before marinating, or that extra moisture will steam the fish instead of letting it get beautifully caramelized. Frozen salmon sometimes needs an extra 2-3 minutes in the oven, so keep an eye on it!

How should I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! To reheat, I do 30 seconds in the microwave at 50% power – or better yet, eat it cold over a salad. Bonus tip: Store the salmon and veggies separately if you can – they reheat at different rates. Need more easy meal prep ideas? Try my chicken and broccoli recipe next!

Can I grill this instead of baking?

You sure can – and it’s amazing! Use a grill basket for the veggies to prevent them falling through the grates. For the salmon, oil the grates well or use foil packets. Medium-high heat for about 4-5 minutes per side should do it – look for those gorgeous grill marks! Just watch that the lemon doesn’t make the fish stick.

What other veggies work well with lemon garlic salmon?

Almost anything! My favorites are asparagus (soak in ice water first to keep it crisp), sweet bell peppers, or even halved Brussels sprouts. Root veggies like carrots or parsnips need a 10-minute head start before adding the salmon though. The key is cutting everything roughly the same size so they cook evenly!

Can I use fresh herbs instead of dried?

Yes – and they’re divine! Use triple the amount (dried is more concentrated). Try fresh thyme, rosemary, or basil. Chop them fine, and mix some into the marinade while saving a sprinkle for garnish. The fragrance will knock your socks off!

Try This Lemon Garlic Herb Salmon and Veggies Tonight

What are you waiting for? This lemon garlic herb salmon and veggies is calling your name! I promise it’ll become your new weeknight hero – easy enough for busy nights but impressive enough for company. Whip it up tonight and let me know how it turns out in the comments below. Did your family go crazy for it? Did you add your own twist? I want to hear all about your kitchen adventures! Now go grab that sheet pan – dinner’s waiting!