Healthy Easy Sheet Pan Salmon (Printable)

Flaky salmon paired with tender potatoes and crisp green beans roasted with herbs and lemon.

# What You'll Need:

→ Fish & Protein

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 12 oz fresh green beans, trimmed

→ Marinade & Seasoning

04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 teaspoons Dijon mustard
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - ½ teaspoon salt
11 - ½ teaspoon freshly ground black pepper

→ Garnish

12 - 1 lemon, sliced into rounds
13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper until well combined.
03 - Add halved potatoes to bowl and toss to coat evenly. Spread potatoes onto sheet pan in a single layer. Roast for 12 minutes.
04 - While potatoes are roasting, add green beans to bowl with remaining marinade and toss to coat thoroughly.
05 - Remove sheet pan from oven after 12 minutes. Push potatoes to one side and add green beans and salmon fillets to the pan. Brush salmon with leftover marinade and top with lemon slices if desired.
06 - Return pan to oven and roast for 13-15 minutes until salmon reaches internal temperature of 145°F, potatoes are tender, and green beans are crisp-tender.
07 - Remove from oven and garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup on nights when you're already exhausted.
  • The salmon stays moist and flaky while the potatoes get crispy edges and the green beans stay bright, all without any fussy timing.
  • It feels fancy enough to serve guests but honest enough for a regular weeknight, no pretense required.
02 -
  • Don't skip the 12-minute head start for the potatoes—it's the difference between them being barely cooked and reaching that perfect tender-crispy state.
  • Salmon continues cooking for a minute or two after you remove it from the oven, so pull it out just before it looks completely opaque to avoid overdrying.
  • The marinade needs to be whisked until it looks emulsified; if it breaks, the herbs and garlic won't distribute evenly and you'll get pockets of flavor instead of harmony.
03 -
  • Pat your salmon dry with a paper towel before roasting—any surface moisture will steam instead of letting the skin crisp or the flesh cook evenly.
  • If your salmon fillets are different thicknesses, tuck the thinner ends under slightly so everything cooks at the same rate and reaches doneness together.
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