Why do the potatoes cook first?

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.

What is a good substitute for salmon?

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.

What is the best kind of salmon to buy?

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.

How do you tell if baked salmon is fully cooked?

Your salmon should be flaky, opaque and a pale orange color.You can also use a thermometer - the internal temperature should be 145°F

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Sheet Pan Salmon: Perfect for Busy Nights

Sheet Pan Salmon

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This easy sheet pan roasted salmon vegetable recipe is a hearty one dish supper salad with a zing of lime flavor.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Oven
Cuisine: American

Ingredients

Scale

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

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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.

Find it online: https://www.framedcooks.com/sheet-pan-salmon/