4 salmon fillets (5-6 oz each)

2 tablespoons olive oil

2 cloves garlic, minced

1 lemon (zested and sliced)

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

Salt and black pepper, to taste

Optional Sheet Pan Veggies:

Asparagus, green beans, or broccoli

Baby potatoes (parboiled if large)

Cherry tomatoes

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Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper or foil.

Arrange salmon fillets skin-side down on the sheet pan. Add vegetables if using, spacing evenly.

Mix marinade: In a small bowl, combine olive oil, garlic, lemon zest, parsley, dill, thyme, salt, and pepper.

Brush generously over salmon and vegetables. Top salmon with lemon slices.

Roast for 15–18 minutes, or until salmon flakes easily with a fork (internal temp ~145°F / 63°C).

Serve immediately, spooning pan juices over the salmon.

Don’t overcook: Salmon cooks quickly—start checking at 14 minutes.
Even thickness: Choose similarly sized fillets so they finish at the same time.
Crispier edges: Broil for the last 1–2 minutes if you like lightly crisped tops.
Easy cleanup: Parchment paper prevents sticking and simplifies washing up.

Garlic Butter Salmon: Swap olive oil for melted butter.
Honey Lemon Glaze: Add 1–2 teaspoons honey to the herb mixture.
Mediterranean Style: Add olives, cherry tomatoes, and oregano; finish with feta.
Spicy Citrus: Sprinkle with red pepper flakes and add orange zest alongside lemon.
Low-Herb Option: Use a store-bought lemon pepper seasoning for a shortcut.