Sheet Pan Salmon With Green Beans Potatoes
Here’s a one-pan wonder: Sheet Pan Salmon With Green Beans Potatoes brings you a healthy, oven-roasted dinner in under 30 minutes.
Ingredients
- 4 salmon fillets (6 oz each) skin on (wild-caught if possible)
- 1 lb small new potatoes halved (Yukon Gold or red potato work well)
- 12 oz green beans trimmed (choose beans of uniform size for even cooking)
- 2 Tbsp extra-virgin olive oil (or avocado oil for higher smoke point)
- 1 Tbsp Dijon mustard (for tang; substitute honey mustard for sweetness)
- 1 Tbsp fresh lemon juice (about half a lemon)
- 2 cloves garlic minced (or 1 tsp garlic powder in a pinch)
- 1 tsp dried oregano (or 1 Tbsp fresh, chopped)
- 1/2 tsp smoked paprika (adds depth; swap for chili powder to spice things up)
- sea salt and freshly ground black pepper to taste
- lemon wedges and chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment—makes cleanup a breeze.
- In a large bowl, combine halved potatoes, olive oil, garlic, oregano, paprika, salt, and pepper. Spread in a single layer on one side of the sheet pan. Roast for 10 minutes.
- Mix Dijon, lemon juice, olive oil, and garlic in a small bowl. Brush this marinade over each salmon fillet and season with salt and pepper.
- After the first 10 minutes, remove the pan and add green beans alongside the potatoes.
- Place salmon fillets skin-side down in the open half of the pan. Spoon any leftover marinade around the veggies.
- Return pan to oven and bake 12–15 minutes, until salmon flakes easily with a fork and potatoes are golden brown.
- If desired, broil for the last 2–3 minutes for extra crunch on the skin or green beans.
- Transfer everything to a serving platter. Squeeze fresh lemon wedges over the top and sprinkle with chopped parsley. Enjoy!
Notes
Choose baby potatoes that are about the same size for even cooking. Pat salmon dry before seasoning to help the skin crisp up.
Love this recipe?Follow us at @Recipecs for more