Looking for a quick and delicious dinner that will impress your family without keeping you in the kitchen for hours? Look no further than this Sheet Pan Salmon Dinner with Baby Potatoes and Green Beans! This one-pan wonder is not only easy to prepare but also packed with flavor and nutrients. With just 35 minutes from prep to plate, you can enjoy tender salmon fillets, crispy baby potatoes, and vibrant green beans, all roasted to perfection. Dive into this recipe and discover how simple it is to create a healthy, mouthwatering meal that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Wash the baby potatoes thoroughly and cut them in half. Pat the potatoes dry with a clean kitchen towel to ensure they roast crisp.
- Trim the ends of the green beans and rinse them under cold water. Pat the green beans dry with paper towels.
- Place the halved baby potatoes on the sheet pan. Drizzle 1 tablespoon of olive oil over the potatoes, then sprinkle with half the garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the potatoes in a single layer and roast in the preheated oven for 15 minutes, allowing them to start becoming golden and crisp.
- Remove the sheet pan from the oven. Push the potatoes to one side and add the green beans next to them.
- Drizzle the green beans with 1 tablespoon of olive oil and season with remaining garlic powder, salt, and pepper.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Place the salmon fillets on the sheet pan alongside the potatoes and green beans. Brush the salmon with the remaining 1 tablespoon of olive oil.
- Return the sheet pan to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
- Remove from the oven and let the sheet pan rest for 2-3 minutes. This allows the salmon to finish cooking and helps retain its moisture.
- Serve immediately, dividing the salmon, potatoes, and green beans equally among four plates. Optionally, garnish with fresh lemon wedges or chopped parsley.
Tips
- Prep Ahead: To save time, wash and cut the baby potatoes and trim the green beans a day ahead. Store them in the refrigerator until you're ready to cook.
- Crispy Potatoes: Make sure to pat the potatoes dry before roasting. This helps achieve that perfect golden, crispy texture.
- Season Generously: Don’t be shy with the seasoning! A good amount of salt and pepper enhances the flavors of the salmon and vegetables, making each bite delightful.
- Check for Doneness: Use a fork to check if the salmon flakes easily and ensure it reaches an internal temperature of 145°F (63°C) for optimal taste and safety.
- Add Freshness: For an extra burst of flavor, squeeze fresh lemon juice over the salmon and veggies just before serving or garnish with chopped parsley.
- Customize Your Veggies: Feel free to substitute the green beans with other vegetables like asparagus or bell peppers for a different twist on this dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: g
Cholesterol: 95mg
