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One-Pan Lemon Garlic Salmon & Veggies (Whole Foods Meal Prep) - Simple, Fresh, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 4 salmon fillets (about 5–6 oz each), skin-on or skinless
  • 1 lb small baby potatoes, halved
  • 1 bunch asparagus, trimmed (or green beans if preferred)
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 large lemon (zest and juice), plus extra slices for topping
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (optional, for balance)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp crushed red pepper flakes (optional)
  • Fresh parsley or dill, chopped, for garnish

Instructions
 

  • Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  • Make the lemon-garlic sauce: In a small bowl, whisk olive oil, minced garlic, lemon zest, lemon juice, Dijon, honey, salt, pepper, and smoked paprika.
  • Start the potatoes: Toss potatoes with about a third of the sauce. Spread on the pan cut side down. Roast 12–15 minutes until they start to soften.
  • Add the veggies: Toss asparagus, bell pepper, and red onion with another third of the sauce. Push potatoes to one side, add veggies to the other. Roast 8 minutes.
  • Season the salmon: Pat salmon dry. Brush with the remaining sauce. Add lemon slices on top if you like.
  • Finish roasting: Nestle salmon on the pan, skin side down if using. Roast 10–12 minutes, until the salmon flakes easily and the veggies are tender-crisp. Thicker fillets may need an extra 2–3 minutes.
  • Rest and garnish: Let salmon rest 3 minutes. Sprinkle with fresh parsley or dill. Taste and add a pinch more salt or a squeeze of lemon if needed.
  • Serve or portion: Serve immediately, or divide into meal prep containers with equal portions of salmon and veggies.