Lemon pepper salmon sheet pan with green beans, asparagus and lemon dill yogurt is ready in under 25 minutes, and works for meal prep! Low carb & gluten-free.
When you need dinner on the table quickly, salmon is such a great choice! Like my favorite teriyaki salmon glaze, this lemon pepper salmon is another great choice for busy nights.
With a delicious herby lemon pepper spice blend and a lemon dill yogurt sauce, there is no flavor lacking here!
Lemon pepper salmon is super easy to prep, but if you want to make your weeknight even easier, it's also meal prep-friendly: prep your veggies, rub and yogurt sauce ahead and stash in the fridge until you are ready to cook it up.
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Why you'll ♡ this lemon pepper salmon
- it's ready in under 25 minutes
- it is low carb, gluten-free and super tasty
- it is meal prep-friendly
Watch the video below to see step by step how this salmon recipe comes together. It’s so easy! You can find more of my recipe videos on my YouTube channel.
What do we need?
This is a super easy recipe, but there are a few components to it:
- Lemon Pepper Rub- I like to make a big batch of this recipe and keep it in my cupboard to sprinkle on chicken, veggies and fish
- Lemon Dill Yogurt Sauce- another easy prep-ahead option with a short ingredient list
- Salmon- you want 5-6 oz of the thicker fillets, if you have thinner tail portions of the salmon, I recommend pan-frying instead. See How To Cook Salmon for more tips!
- Veggies- we are using green beans and asparagus as they cook quickly in the oven like our salmon
- Lemon Slices- optional but adds a nice touch to the recipe! We use the zest in the yogurt sauce and the rest of the lemon on the sheet pan. #efficiency
Step 1- prep veggies. Wash them and snap the ends off the beans and asparagus. Toss in olive oil and arrange on baking dish. Arrange salmon on the baking dish as well.
Step 2- get your rub stirred together. Super easy, and we are going to sprinkle on the veggies and fish. Don't be heavy handed as this is a very flavorful rub and a little goes a long way!
Step 3- bake fish.
Step 4- yogurt sauce time! While the sheet pan salmon bakes, stir together the 5-ingredient sauce.
Step 5- dinner time!
Fire up the grill!
I tested this recipe both on the grill and in the oven, and they both work, however you will want to make sure you shake off any excess olive oil when grilling your veggies and you'll want to use a vegetable grilling plate to ensure they don't fall between the grates.
- How to grill lemon pepper salmon- grease grill well, then grill skin side down (if fillets have skin) over high heat for 3 minutes per side or until it reaches an internal temp of 125°F. Full directions are in the recipe card below.
How to tell when your salmon is cooked through
The best way to check if your salmon is cooked through is to use a digital thermometer (I seriously don't know how I used to cook without one!)
While most people suggest cooking to an internal temperature of 145°F, I find this to be overcooked (dry and tough). For tender, flaky, perfectly baked salmon, cook until 125°F, then allow to rest a few minutes on the pan. The salmon will continue cooking through on the pan as it rests.
Prep ahead for easy weeknights
You can meal prep this baked salmon recipe in one of two ways:
- Prep but don't cook- prep the lemon pepper rub, yogurt sauce and veggies up to 4 days in advance. Check the dates on your salmon and make sure it does not expire before you are ready to cook. Store the veggies in this 8 cup glass storage container
- Cook & re-heat- cook everything and store leftovers in the fridge in one of these 2 cup meal prep containers for up to 4 days. I recommend keeping the yogurt sauce separate until just prior to serving. Heat in the microwave until steaming hot, and drizzle with the yogurt sauce to serve. Hard to believe, but properly stored salmon is good in the fridge for up to 3-4 days!
More salmon recipes
- Balsamic Salmon Marinade
- Herb Crusted Broiled Salmon
- Sheet Pan Honey Lemon Salmon with Broccolini
- Thai Salmon Patties
- Maple Glazed Salmon
This recipe was originally posted in 2017 but has been rephotographed and given a brand new video in 2019...same great recipe!
- 20 oz salmon cut into four portions
- 12 oz green beans ends trimmed
- 1 bunch asparagus ends trimmed
- 1 lemon sliced into rounds
- 1 tablespoon olive oil
- 1 ½ tablespoons lemon herb seasoning
Lemon Dill Yogurt
- ¾ cup yogurt
- 1 clove garlic minced
- ⅛ teaspoon salt
- ½ teaspoon dill (dried)
- 1 tablespoon lemon zest
- Heat oven to 425°F.
- Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.
- Arrange on a large sheet pan with lemon slices. You may need a second sheet pan.
- Add the salmon fillet portions, and brush with extra olive oil. Sprinkle with the remaining ½ tablespoon of lemon herb seasoning.
- Bake for 12-15 minutes, until salmon is cooked through to 125°F. Allow salmon to rest 3-5 minutes before serving.
- While salmon is baking, stir together the lemon dill yogurt ingredients.
- Drizzle yogurt sauce over salmon to serve.
- To prep ahead: Chop the veggies and store in an airtight container with the lemon slices for up to 4 days. Stir together lemon dill yogurt sauce and store in the fridge for up to 1 week.Stir together the lemon herb rub and store in the pantry for up to 1 year.Salmon may also be stored in the fridge but check the dates and make sure it won't expire before you cook it up.
- Leftovers- may be stored in an air tight container in the fridge for up to 4 days. Store yogurt sauce separately. Heat until steaming hot, then spoon sauce over salmon and veggies to serve.
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