This sheet pan salmon recipe is not only delicious, but also incredibly easy to make. With minimal ingredients and clean-up, it’s the perfect dish for a quick and tasty meal.
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Why we love this recipe
Sheet pan dinners are the absolute best when it comes to busy weeknights (or when you just need a simple, all-in-one recipe. My first ever sheet pan creation was this sheet pan chicken and veggies, and it rocked my supper world. 🤩
Ever since then I have been thinking up sheet pan suppers that include a protein, some veggies and some kind of seasoning to jazz things up, and in this case we are pairing baby potatoes and green beans with some tender salmon that has been lovingly brushed with a mustard lime sauce.
30 minutes later? Dinner is served!
What is a sheet pan dinner?
Sheet pan dinners combine a main ingredient that cooks well in the oven (think chicken and seafood) surrounded by some veggies that also do well when they are roasted.
You combine all these ingredients on a rimmed baking pan, season them with spices, olive oil, mustard, salad dressing…let your imagination run wild…and then roast them all together.
One sheet pan, one all-in-one supper…it’s a weeknight supper dream come true.
Ingredients you need
Ingredient notes and substitutions
- Salmon: We always look for wild caught salmon if we can find it. You are looking for boneless filets, about 4 to 6 ounces per person. If you are looking for an alternative to salmon you can use a similar dense fish like halibut, cod or trout.
- Baby potatoes: You can use red, yellow, even purple baby potatoes (yes, those are a thing!). Fingerling potatoes will also work. Give them a good rinse and cut any bigger ones into quarters and the rest into halves.
- Green beans: This was our choice for this recipe, but you can swap in any roastable veggie that you like – broccoli or cauliflower florets, chunks of carrot, butternut squash cubes, etc.
- Mustard: We love a grainy mustard for this recipe, but whatever you have in your fridge is going to work fine.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat oven to 400 degrees and line a rimmed baking pan with parchment paper.
STEP 2: Toss the potatoes with 1 tablespoon of olive oil and a pinch each of salt and pepper. Roast them for ten minutes.
STEP 3: Mix the remaining olive oil with the lime juice and the mustard. Brush some of this mixture on to the top of the salmon, and then toss the green beans with the rest.
Take the baking pan out of the oven and give the potatoes a toss. Place the salmon filet skin side down on the pan next to the potatoes, and then add the green beans, doing your best to get everything in a single layer as much as possible. Sprinkle the salmon and green beans with a little more salt and pepper.
STEP 4: Pop the baking pan back into the oven and roast for another 15 minutes until the potatoes are tender and the salmon is cooked through.
STEP 5: Using two forks, gently pull the salmon apart into bite sized pieces. Divide salmon, green beans and potatoes among warmed plates, gently mixing them up a little as you dish it out. Garnish with lime zest and serve with lime wedges on the side.
Recipe FAQs
Potatoes are denser than the salmon and the green beans, so they need a little more oven time. Putting the fish and the beans on the sheet pan halfway through ensures that the potatoes cook all the way through, and your tender salmon doesn’t get overcooked.
If you like the looks of this recipe but aren’t a fan of salmon, you can use a similar dense fish like halibut, cod or trout.
There are SO many kinds of salmon! If you’re looking for the healthiest option, king salmon is the best option, but it can be hard to find. You can also go for farm-raised Atlantic salmon, which is less expensive and easier to find.
Your salmon should be flaky, opaque and a pale orange color.You can also use a thermometer – the internal temperature should be 145°F
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Citrus Juicer: We love this handy juicer that catches every single seed.
- Baking Pan: These rimmed baking pans are great for everything from roasting veggies to baking our favorite rum raisin oatmeal cookies.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Fish Spatula: It’s not just for dish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip!
What to serve with this recipe
Sheet pan suppers are wonderful because they have the main course and the sides all in one pan! But we do like to add a biscuit or some bread on the side, and we DEFINITELY need dessert after all this healthiness. 😇
Other Sheet Pan recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintSheet Pan Salmon
This easy sheet pan roasted salmon vegetable recipe is a hearty one dish supper salad with a zing of lime flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- ½ pound baby potatoes, scrubbed and halved (or quartered, depending on size)
- 3 tablespoons olive oil
- Sea salt and fresh ground pepper
- Juice and zest from one lime
- 1 tablespoon grainy mustard
- 1 pound boneless salmon filet
- ½ pound green beans, trimmed
- Lime wedges
Instructions
- Preheat oven to 400 degrees and line a rimmed baking pan with parchment paper.
- Toss the potatoes with 1 tablespoon of olive oil and a pinch each of salt and pepper. Roast them for ten minutes.
- Mix the remaining olive oil with the lime juice and the mustard. Brush some of this mixture on to the top of the salmon, and then toss the green beans with the rest.
- Take the baking pan out of the oven and give the potatoes a toss. Place the salmon filet skin side down on the pan next to the potatoes, and then add the green beans, doing your best to get everything in a single layer as much as possible. Sprinkle the salmon and green beans with a little more salt and pepper.
- Pop the baking pan back into the oven and roast for another 15 minutes until the potatoes are tender and the salmon is cooked through.
- Using two forks, gently pull the salmon apart into bite sized pieces. Divide salmon, green beans and potatoes among warmed plates, gently mixing them up a little as you dish it out. Garnish with lime zest and serve with lime wedges on the side.
Notes
- Salmon: We always look for wild caught salmon if we can find it. You are looking for boneless filets, about 4 to 6 ounces per person.
- Baby potatoes: You can use red, yellow, even purple baby potatoes (yes, those are a thing!). Fingerling potatoes will also work. Give them a good rinse and cut any bigger ones into quarters and the rest into halves.
- Green beans: This was our choice for this recipe, but you can swap in any roastable veggie that you like – broccoli or cauliflower florets, chunks of carrot, butternut squash cubes, etc.
- Mustard: We love a grainy mustard for this recipe, but whatever you have in your fridge is going to work fine.
Carol Kezel says
What other seafood can you substitute for the salmon … although I love salmon my husband is not a fan.. thanks
Hi Carol! You want a fish that’s got the same sturdy texture so it holds up to the heat of the roasting. Trout would be my first choice, but halibut and code would also be good – ask your supermarket seafood folks to give you boneless filets that are roughly the same size as a salmon filet. Hope this helps – Happy St. Patrick’s Day!