Lemon Pepper Salmon with Sheet Pan Veggies

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My Lemon Pepper Salmon recipe is full of citrus flavor and baked to perfection in the oven. It’s served with hearty veggies and topped with crumbled feta for a complete and delicious meal. Enjoy an easy, healthy weeknight dinner with this foolproof recipe!

An image of lemon pepper salmon served over baked veggies.
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Why Make Lemon Pepper Salmon

If you’ve been following my blog, you’ll know how much I love baked salmon recipes. Aside from being nutritious, they’re so versatile and I can cook them in so many ways and add different delicious flavors. For starters, try out my pistachio-crusted salmon and pesto salmon pasta.

  • Easy to make. This recipe uses simple ingredients and is incredibly easy to make at home. It takes less than an hour, making it perfect for busy weeknights and last-minute gatherings. 
  • Healthy dinner. It’s a light and refreshing salmon dinner that’s packed with veggies on the side!
  • Full of flavor. The salmon is filled with a bright citrus flavor and peppery kick!

Ingredient Notes

An image of the ingredients of lemon pepper salmon.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Salmon:

  • Salmon. Use fresh or frozen/thawed salmon filets. You can also use a large filet of salmon if needed.
  • Lemon. Use fresh lemons to get lemon juice and lemon zest.
  • Salt and pepper. Use salt and fresh cracked pepper to taste. For a spicy kick, add red pepper flakes.

Sheet pan veggies:

  • Vegetables. I used russet potatoes, zucchini, Brussels sprouts, cauliflower, and red onion. But you can use other types of veggies that you like, such as carrots, squash, broccoli, sweet potatoes, and more.
  • Olive oil. Avocado oil will also work.
  • Dried basil. Adds an aromatic, herby flavor. You can also use dried oregano or thyme.
  • Lemons. Slice the zested lemons into thin slices.

Steps To Make Lemon Pepper Salmon Recipe

An image of how to make baked lemon pepper salmon.

Step One. Add the potatoes, zucchini, Brussels, and cauliflower to a rimmed baking sheet, and add oil, seasoning, and zest. mix well. Bake for 20 minutes. 

Step Two. While veggies cook, season the salmon on both sides. Set aside.

Step Three. Pull the veggies out, add the tomatoes, and place the lemon slices over the veggies in the center of the baking sheet (this prevents the veggies from tasting like salmon). Add the salmon filet or filets over the lemon slices.

Step Four. Place the salmon & veggies in the oven and bake for another 15-18 minutes, depending on the thickness. You can cook it to your desired doneness, and it should be at least light pink and opaque. Add crumbled feta and any other desired toppings, and serve! 

A close up image of baked lemon pepper salmon.

Air Fryer Salmon

If you don’t want to use an oven, you can cook salmon in an air fryer at 400ºF for 15-18 minutes. Start checking for doneness at the 10-minute mark to prevent it from overcooking.

What to Serve with Baked Lemon Pepper Salmon

You can serve this easy salmon recipe over steamed rice or with a side of parmesan crusted potatoes. For a low-carb meal, serve it with cauliflower rice. You can skip making the sheet pan veggies and serve it with roasted Brussels sprouts salad, charred broccoli, or tahini roasted cauliflowers. For extra lemon flavor, I like to have a lemon butter sauce, lemon herb tahini, or even just an extra squeeze of lemon on the side.

Recipe Tips

  • Pat the salmon dry with paper towels before seasoning. This helps the seasoning stick better and promotes a nicer sear.
  • Lightly oil the salmon before seasoning to help it crisp up in the oven.

Make Ahead and Storage Tips

Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in an oven at 275°F for 10-15 minutes or until completely warmed through. 

Recipe FAQs

How do I know when the salmon is done?

You can tell when salmon is done when it flakes easily with a fork. The flesh should be opaque and slightly translucent in the center. Use a thermometer to check if the internal temperature reaches 125-130°F.

Should I remove the skin from the salmon before cooking?

This is a matter of personal preference. Keeping the salmon skin on can help the salmon hold together and adds extra flavor. It can be easily removed after cooking if desired.

Other Salmon Recipes to Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

An image of lemon pepper salmon served over baked veggies.
5 from 1 vote

Lemon Pepper Salmon

Learn how to make the perfect Lemon Pepper Salmon with this easy recipe. Baked to perfection, this healthy dish is ready in just an hour!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings

Equipment

  • 13 x 18 baking sheet

Ingredients 

Salmon:

  • 4 filets of salmon, or 1.25 lb of salmon
  • 1 Tbsp lemon zest, about one lemon
  • 1 tsp black cracked pepper
  • ½ tsp salt
  • 1 tsp lemon juice

Veggies:

  • 1 cup russet potato, chopped
  • 1 zucchini, chopped
  • 1 cup brussel sprouts, chopped
  • 1 cup cauliflower, chopped
  • ½ cup cherry tomatoes
  • ½ red onion, sliced
  • 1 Tbsp olive oil
  • Tbsp lemon zest, about 1 lemon
  • 1 tsp salt
  • 1 tsp black cracked pepper
  • 1 tsp dried basil
  • 2 lemons, from zesting sliced into thin slices

Toppings:

  • cup feta, crumbled (optional)
  • lemon zest, optional
  • lemon juice squeezed, optional

Instructions 

  • Preheat oven to 400º
  • Add the potatoes, zucchini, brussels sprouts, and cauliflower to the sheet pan. Add oil, seasoning, and zest. mix well. Bake for 20 minutes.
  • While veggies cook, seasoning the salmon on both sides. Set aside.
  • Pull the veggies out, add the tomatoes, place the lemon slices over the veggies in the center of the baking sheet (this prevents the veggies from tasting like salmon). Add the salmon filet or filets over the lemon slices.
  • Place veggies and salmon back in the oven and bake for another 15-18 minutes or until the salmon is cooked to desired doneness.
  • Add crumbled feta and any other desired toppings and serve!

Notes

    • Pat the salmon dry with paper towels before seasoning. This helps the seasoning stick better and promotes a nicer sear.
    • Lightly oil the salmon before seasoning to help it crisp up in the oven.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1 cup veggies & filet | Calories: 386kcal | Carbohydrates: 20g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 1112mg | Potassium: 1435mg | Fiber: 5g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 81mg | Calcium: 140mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: dinner
Cuisine: American
Servings: 4 servings
Calories: 386
Keyword: lemon pepper salmon
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