This Herb Crusted Baked Salmon & Potatoes sheet pan is the easiest, tastiest, and most nutritious way to get dinner on the table. A whole salmon filet is topped with a simple but flavorful lemon-herb sauce and accompanied by crisp baby potatoes!
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Herb Baked Salmon Ingredients
- Why We Need Fish in Our Diet
- How to Make Herb Crusted Salmon & Potato Bake
- Recipe Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Salmon Recipes
- Herb Crusted Baked Salmon & Potatoes Recipe
- Recipe Contributors
This recipe is…
This recipe is something special! I really wanted to bring you a salmon-centric recipe that felt like comfort food. I also wanted to bring you an option that would help you *easily* get a healthy, delicious dinner on the table. There are few things (in my opinion) more comforting than perfectly roasted potatoes and a thick lather of an herbed mayo. There are also few things easier than a recipe that requires ZERO chopping or slicing and that are all baked together on a single sheet pan.
If you’re looking for more tasty fish recipes, this lemon butter baked white fish is a great pick, as is this parmesan crusted salmon, and these easy salmon poke bowls.
Why You’ll Love This Recipe
- It’s easy – who doesn’t love a sheet pan recipe? They tend to be some of the easiest, hands-off recipes, and this one is no exception. Major bonus that you don’t need to chop anything before adding it to the sheet pan!
- It’s nutritious – salmon is one of the healthiest protein options out there. It’s loaded with omega-3 fatty acids and a bunch of different vitamins and minerals.
- It’s family-friendly – even my pickiest kiddo loves this salmon bake. The herbed mayo slather on the salmon is unbeatable, and everybody loves a roasted potato!
Herb Baked Salmon Ingredients
The ingredient list here is pretty short. You’ll need a couple of fresh herbs for the herb mayo, plus the salmon fillet and the baby potatoes. Find ingredient notes (including substitutions and swaps) below.
- Salmon fillet – this recipe calls for a whole salmon fillet. We chose Sockeye salmon, but Atlantic salmon, or any other variation, will work just as well.
- Fresh herbs – we recommend grabbing fresh parsley and thyme here. Feel free to play with this recipe, though, and change up the herbs to suit your tastes. You can’t go wrong!
A full ingredient list with exact amounts can be found in the recipe card below.
Why We Need Fish in Our Diet
Fish isn’t always at the center of our food thoughts, but I argue that it has an important place. We need the DHA, the EPA, the Selenium, and the Vitamin D found in high-quality fish. Salmon, especially supremely well-sourced salmon, is one of the richest sources.
How to Make Herb Crusted Salmon & Potato Bake
This Herb Crusted Salmon & Potato Bake comes together in two easy steps.
Step 1: Because the salmon doesn’t take nearly as long as the potatoes to bake, you’ll get those started first. Preheat the oven to 375°F, toss the potatoes with olive oil and salt, and then roast for 40 minutes.
Step 2: While the potatoes are roasting, add the mayo, herbs, garlic, and lemon juice to a small bowl and whisk until well combined.
Step 3: Once the potatoes are done, push them to the side, add the fillet of salmon to the sheet pan, and slather on the herb mayo.
Step 4: Bake the salmon and potatoes for about 15 minutes, or until the salmon flakes easily with a fork. YUM!
Recipe Tip
Fresh herbs and garlic are the real MVP here. Feel free to swap the parsley and thyme for other fresh herbs that you love, though. This recipe would be delicious with dill, basil, rosemary, or chives also.
How to Serve
This recipe is a complete meal as-is, but if you’d like to serve it with another veggie side, I recommend these roasted green beans or, if you want to go simple and no-cook, this lemon arugula salad.
How to Store and Reheat
As with most fish dishes, this recipe is best right out of the oven. That said, you can absolutely save your leftovers in an airtight container in the fridge for up to 4 days.
To reheat, simply pop the leftovers in the microwave for about 1 minute, until fully heated through.
Frequently Asked Questions
This recipe calls for fresh parsley and thyme, but any fresh herb combination you love will work beautifully. Dill, chives, basil, rosemary, and basil are all great choices. The key is using fresh herbs, though!
You can absolutely use frozen salmon in this recipe. Be sure to let it thaw and pat it dry with paper towels before slathering on the herb mayo, though.
You’ll know that your salmon is done with it is opaque at the center and easily flakes with a fork. This recipe will take between 13 and 15 minutes, depending on the size of your salmon fillet.
More Favorite Salmon Recipes
Herb Crusted Baked Salmon & Potatoes
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- ¾-1 teaspoon sea salt to taste, divided
- 1, 1½ pound whole salmon filet
- 1 lemon, cut into quarters, for garnish
- freshly chopped parsley, for garnish
For the Herb Mayo:
- ½ cup avocado oil mayonnaise
- 1 head parsley, chopped
- ¼ cup thyme, finely chopped
- 2 tablespoons fresh lemon juice, from about one small lemon
- 3 cloves garlic, minced
Instructions
- Preheat oven to 375°F.
- On a large rimmed baking sheet pan, toss potatoes, olive oil, and ½ teaspoon sea salt. Place in the oven and roast for 40 minutes.
- While potatoes are baking, combine the parsley, thyme, lemon juice, and garlic in a medium-sized bowl.
- Once potatoes have finished roasting, remove the pan from the oven and move them to the sides of the pan to make room for the salmon in the middle. Place salmon on the pan, skin side-down, then season with salt. Top the salmon with the herb mayo.
- Place the salmon in the oven to bake for 13-15 minutes at 375°F, or until desired doneness is achieved and it flakes easily with a fork.
- Remove salmon from oven and let rest 3-5 minutes then serve!
Nutrition
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Cassy Joy Garcia
Recipe Developer and Copywriter
Jessica Gaertner
Photographer
Delicious flavor! Thank you for another great recipe!
Delicious, quick and easy! This is a great weeknight meal that everyone will enjoy.
How much is a “head” of parsley? In cups or tablespoons please
Great question, Marissa! A head of parsley generally yields a cup when chopped.
This is truly my all time fav salmon recipe. The sauce is to die for and I just throw it all in the vitamix for a few seconds before dumping it on the fish. I’ve made this for my family many times and my husband rants and raves about it.
Annette! We’re so glad you love this recipe. Thank you so much for taking the time to share this with us!
I’ve been eyeing up the recipe for a while and finally made it tonight. It was so so good. Thank you for a great recipe!
So glad that you enjoyed! Thank you for taking the time to share with us. -Team F&F
This turned out great! Husband and toddler approved. I did add Brussel sprouts to the pan about half way through the cook time and it was a great addition
This turned out great! Husband and toddler approved. I did add Brussel sprouts to the pan about half way through the cook time and it was a great addition
What a great add! Glad everyone enjoyed!
We don’t eat fish. Is there any way to swap chicken or something else?
Sure, you can swap in chicken breasts here! They’ll need to cook longer than the salmon — closer to 30-35 minutes in a 375°F oven.
Hmm – what if I really, really dislike mayo? Could I sub in Greek yogurt or something else?? Thank you!!
Why are there no nutritional data with the recipes?
Does anyone know the nutritional info. My husband has to watch his cholesterol, and I want to make sure this would be ok. He will ask me what the nutritional facts are, so I would love to have them ready.
It’s at the end of her recipe!
So tasty! I had to modify it a bit because I didn’t have as much salmon or fresh thyme. It was still delicious with dried thyme and I can’t wait to try it with fresh next time. My husband loved it too!
So glad you enjoyed it!
I have to admit I was always skeptical about this recipe because I wasn’t sure about the mayo topping. I just made it tonight and I am SOLD! It is absolutely delicious!!!! And it gives the salmon such a rich flavor (and I am notorious for drying out wild-caught salmon, and with this recipe, it didn’t happen!!) my husband and two year old devoured it too!