One-Pan Gluten-Free Lemon Herb Salmon and Sweet Potatoes

Chef Emma loves the fresh zing of lemon and herbs paired with sweet roasted salmon—a dish that feels both light and deeply satisfying. This one-pan, gluten-free meal delivers flaky salmon over sweet potatoes, perfectly caramelized and bursting with flavor.

It’s a weeknight hero: healthy, colorful, delicious, and ready for family sharing with almost zero clean-up.

One-Pan Gluten-Free Lemon Herb Salmon and Sweet Potatoes

A bright lemon-herb salmon fillet with roasted sweet potatoes. Fresh, gluten-free comfort food made easy in one pan.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 1/2 lbs sweet potatoes peeled and sliced into 1/2″ rounds
• – 1 1/2 lbs salmon fillet cut into 4 portions
• – 2 tablespoons olive oil divided
• – Zest and juice of 1 lemon
• – 2 teaspoons dried Italian herbs or 1 tbsp fresh (parsley, thyme, dill, rosemary)
• – 1 teaspoon garlic powder or 2 cloves garlic minced
• – 1 teaspoon sea salt
• – 1/2 teaspoon black pepper
• – Optional: 1/2 lb asparagus or green beans
• – Lemon slices and fresh parsley for garnish

Equipment

• Sheet pan, mixing bowls, spatula

Method

 

1. Preheat oven to 425°F (218°C). Toss sweet potatoes with 1 tbsp olive oil, half the lemon zest/juice, half the herbs, garlic powder, salt, and pepper. Spread on a sheet pan.
2. Roast potatoes for 15–20 minutes.
3. Remove pan. Nestle salmon (skin side down) and optional veggies among potatoes. Drizzle with remaining oil, lemon, and herbs. Sprinkle extra salt and pepper.
4. Add lemon slices over salmon. Roast 10–12 minutes more until salmon is flaky and potatoes caramelized.
5. Garnish with parsley. Serve immediately.

Notes

Add capers or swap herbs as desired. Delicious with tzatziki or yogurt sauce.

Calories: 410 per serving
Protein: 32g per serving

Nutrition Facts

Tips and Variations for One-Pan Gluten-Free Lemon Herb Salmon and Sweet Potatoes

• Add asparagus or green beans to the pan for extra veggies.slenderkitchen+1​
• Swap sweet potatoes for Yukon gold or cauliflower for variety.
• Top with capers or fresh dill for a fancy finish.
• Serve with a quick yogurt or tzatziki sauce for dipping.

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