Sheet Pan Lemon Tarragon Salmon Dinner: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Sheet Pan Salmon Dinner.

This Sheet Pan Lemon Tarragon Salmon Dinner has savory roasted green beans and cauliflower. This easy-to-clean-up recipe has minimal preparation, tons of flavor, and cooks in only 30 minutes! (gluten-free, 2-4 servings)

Estimated reading time: 5 minutes

Sheet Pan Lemon Tarragon Salmon Dinner
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Sheet Pan Lemon Tarragon Salmon Dinner

Hi Everyone, I am so happy to share this easy and delicious Sheet Pan Lemon Tarragon Salmon Dinner just in time for Fall when you want a quick, yet satisfying dinner.

I recently did some similar salmon recipes, Lemon Rosemary Salmon and Fresh Herb Baked Salmon.

All of these salmon recipes are garden-inspired since this year, I started an herb garden.

Cooking with fresh herbs adds so much to the experience of cooking and eating.

Tarragon is so great to cook with fish as well as chicken recipes and pairs very well with garlic and lemon.

It reminds me of fennel or anise but perhaps not as strong.

One of the neat things about growing your own herbs is that when they flower, often times the flowers are edible as well.

For example, the Mexican tarragon I grow has yellow flowers (as shown in the photos).

I used some of the springs with the flowers to garnish the plates when serving.

I also used regular tarragon in this recipe so don’t worry if you can’t find the Mexican variety – they are both very similar.

Ingredients

1 pound salmon (1 piece or filets)

Salmon Marinade

1/4 cup olive oil
1 lemon, sliced
1 tablespoon balsamic vinegar
1-2 tablespoons fresh chopped tarragon
1/4 cup fresh chopped parsley
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper, plus more for serving
optional: 1-2 cloves garlic, peeled, crushed, and chopped
optional: dot with 2 tablespoons unsalted butter

Side Vegetables

1/2 head of cauliflower, washed, chopped into 1/2-3/4 width florets
12 ounces green beans, washed, ends snipped
2 tablespoons olive oil
1-2 teaspoons kosher salt

Kitchen Tools

cutting board
measuring spoons and cups
wet measure
chef’s knife
1 rimmed baking sheet
aluminum foil
3 large mixing bowls
thongs for serving side vegetables
flat spatula for serving salmon

Web Story

Sheet Pan Lemon Tarragon Salmon Dinner Story

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Sheet Pan Lemon Tarragon Salmon Dinner

Name: Sheet Pan Lemon Tarragon Salmon Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: American
Ingredients: 1/2 head cauliflower, chopped into 1/2-3/4 width florets; 12 ounces green beans, washed, ends snipped; 2 tablespoons olive oil; 1-2 teaspoons Kosher salt; 1/4 cup olive oil; 1 lemon, sliced; 1 tablespoon balsamic vinegar; 1-2 tablespoons tarragon, fresh, chopped; 1/4 cup parsley, chopped, I use Italian parsley; 1 teaspoon Kosher salt; 1/4 teaspoon fresh ground pepper, plus more for serving; 1-2 cloves garlic, peeled, crushed and chopped, optional; 2 tablespoons unsalted butter, optional, to dot the top before baking; 1 pound salmon , 1 piece or filets

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Sheet Pan Lemon Tarragon Salmon Dinner has savory roasted green beans and cauliflower. This easy-to-clean-up recipe has minimal preparation, tons of flavor, and cooks in only 30 minutes! (2-4 servings)

Ingredients

1 pound salmon , 1 piece or filets

Salmon Marinade

1/4 cup olive oil
1 lemon, sliced
1 tablespoon balsamic vinegar
1-2 tablespoons tarragon, fresh, chopped
1/4 cup parsley, chopped, I use Italian parsley
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper, plus more for serving
1-2 cloves garlic, peeled, crushed and chopped, optional
2 tablespoons unsalted butter, optional, to dot the top before baking

Side Vegetables

1/2 head cauliflower, chopped into 1/2-3/4 width florets
12 ounces green beans, washed, ends snipped
2 tablespoons olive oil
1-2 teaspoons Kosher salt

Instructions

Line a rimmed baking sheet with aluminum foil and set it aside.

Salmon Marinade

In a medium-large mixing bowl, mix the olive oil, lemon slices, balsamic vinegar, chopped tarragon, chopped parsley, salt, pepper, and optional garlic. Marinade for at least a half-hour or you can let it marinate overnight for more flavor.

Side Vegetables

In a large mixing bowl (or 2 separate ones if you want to keep the vegetables separate), mix the green beans, cauliflower florets, salt, and olive oil until it's fully coated, set aside.
When the salmon is done marinating, preheat the oven to 350 degrees F. Place the marinated salmon in the middle of the prepared sheet pan, pour the remaining marinade over it. Arrange the lemon slices so that they are on top. At this point, you can add the optional butter to dot to top, if you want a rich butter flavor.
Arrange the prepared green beans and cauliflower florets around the salmon so that they are in an even layer. If there's not enough room, you can always use an extra sheet pan, if you want. Bake for 30 minutes in the preheated oven.
To test the salmon for doneness, it should flake with a fork. You can use a meat thermometer to be sure, and it should be 145 degrees F internal temperature. Enjoy!

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 780Total Fat: 59gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 143mgSodium: 2246mgCarbohydrates: 19gFiber: 7gSugar: 8gProtein: 46g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Sheet Pan Lemon Tarragon Salmon Dinner

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