One Pan Garlic-Herb Salmon and Vegetables

One sheet pan dinners are my best friend. This quick and easy dinner is packed with flavor and simplicity—a perfect choice for prenatal nutrition, postpartum recovery, and those trying to conceive. Roasted veggies, salmon, and superfoods - the ultimate healthy dinner.



  • 2 lb wild-caught salmon (or 4 filets)
  • 2 lb vegetables of choice (broccoli, Brussel sprouts, cauliflower, green beans, asparagus, bell peppers, carrots, parsnips, squash, onion, eggplant)
  • 1 lb baby fingerling potatoes
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • salt and pepper to taste
  • Optional for garnish: grated parmesan, fresh parsley, or green onion finely chopped

For the garlic-herb sauce

  • 1/4 cup butter, melted
  • Juice from 1 large lemon (~1/4 cup juice)
  • 1 Tbsp honey
  • 4 cloves garlic, minced
  • 4 tsp Italian herb blend (DIY with 1 tsp of a combination of: oregano, thyme, parsley, basil and/or dill)
  • salt and pepper to taste


  • Preheat oven to 400°F
  • Make sauce: Melt butter and then stir in honey, lemon juice, garlic, herbs and a healthy pinch of salt & pepper
  • Roast potatoes first: Toss potatoes with 2 Tbsp olive oil, 2 cloves of minced garlic, a large pinch of salt & pepper. Arrange potatoes on a large sheet pan and bake in preheated oven for 10-15 minutes, or mostly soft/cooked through.
  • Add salmon & vegetables: Carefully, remove sheet pan from oven and arrange salmon fillets and vegetables on the sheet pan. Don’t over-crowd. All ingredients should be in a single layer. If it doesn’t all fit, use a second sweet pan (you’ll be happy to have the leftovers :). Pour garlic-butter herb sauce over fish and vegetables. Bake for 10 minutes until vegetables are tender fork-tender and salmon is cooked medium-rare.
  • Serve immediately with extra lemon and optional herbs for garnish: fresh parsley, chives or green onion.

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