Dinner recipe · from the recipe book

Lemon Pepper Salmon Sheet Pan Dinner

Name: Lemon Pepper Salmon Sheet Pan Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Salmon fillet, cut into 4 fillets; 3 small (500 g) Red potatoes, cut into 3/4-inch chunks; 4⅓ cups florets (400 g) Broccoli, cut into florets; 2 medium (240 g) Red bell pepper, cut into 1-inch strips; 2 tbsp (30 g) Olive oil; 2 tbsp (30 g) Lemon juice; 2 tsp (4 g) Lemon zest; 1¼ tsp (3 g) Black pepper, coarsely ground; 3 cloves (9 g) Garlic, minced; ¾ tsp (4 g) Salt; 2½ tbsp chopped (10 g) Fresh parsley, chopped

Bright, peppery salmon with flaky centers roasts alongside crisp-edged broccoli, sweet red peppers and tender potatoes.

Sheet pan
50 min · 20 min hands-on
Serves 4
Pescatarian
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less

Ingredients

1¼ lb600 gSalmon filletcut into 4 fillets
3 small500 gRed potatoescut into 3/4-inch chunks
4⅓ cups florets400 gBroccolicut into florets
2 medium240 gRed bell peppercut into 1-inch strips
2 tbsp30 gOlive oil
2 tbsp30 gLemon juice
2 tsp4 gLemon zest
1¼ tsp3 gBlack peppercoarsely ground
3 cloves9 gGarlicminced
¾ tsp4 gSalt
2½ tbsp chopped10 gFresh parsleychopped

Steps

Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
Toss the potato with one third of the olive oil, one quarter of the salt and one third of the black pepper on the sheet pan; spread out and roast 15 minutes.
Meanwhile, in a small bowl stir together the lemon juice, lemon zest, garlic, another third of the olive oil, half of the salt and the remaining two thirds of the black pepper to make the lemon pepper sauce.
In a large bowl toss the broccoli and red bell pepper with the remaining third of the olive oil and the remaining quarter of the salt.
Take out the pan, stir the potatoes and push them to the edges. Add the broccoli and bell pepper, then nestle the salmon in the center.
Brush the salmon with all of the lemon pepper sauce.
Roast 12 to 15 minutes, until the vegetables are browned at the edges and the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
Sprinkle the parsley over the pan and serve right away.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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Lemon Pepper Salmon Sheet Pan Dinner

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