Go Back
– + servings
Print Recipe Pin
salmon sheet pan meal
0.0 from 0 votes

Lemon Garlic Sheet Pan Salmon with Potatoes and Green Beans

This anti-inflammatory lemon garlic sheet pan salmon with potatoes and green beans is an easy, nutrient-packed dinner made with simple ingredients and ready in under 40 minutes.

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course: Main Course
Cuisine: American
Keyword: lemon garlic sheet pan salmon with potatoes and green beans
Servings: servings
Calories: 610 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp Knife
  • Cutting board
  • Small mixing bowl
  • Measuring cups and spoons

Ingredients

Salmon & Marinade

  • 4 salmon fillets (about 5-6 oz each)
  • 45 grams (3 tablespoons) olive oil
  • zest of 1 lemon
  • 45 grams (3 tablespoons) fresh lemon juice
  • 4 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Vegetables

  • 680 grams (1.5 lbs) baby potatoes (halved)
  • 340 grams (12 oz) green beans (trimmed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Optional Garnishes

  • crumbled feta cheese
  • parsley or dill
  • lemon slices
  • red pepper flakes

Instructions

  1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
  2. In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, salt, and pepper. Spread onto the sheet pan and roast for 20 minutes.
  3. Meanwhile, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, parsley, paprika, salt and pepper.
  4. Pat the salmon dry and spoon about half of the marinade over the fillets.
  5. After the potatoes have roasted for 20 minutes, remove the pan from the oven. Push the potatoes to one side and add the green beans to the pan. Drizzle the green beans with a little olive oil and toss lightly.
  6. Place the salmon fillets onto the sheet pan and drizzle the remaining marinade over the vegetables.
  7. Roast for another 12–15 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.
  8. Finish with fresh herbs, feta, lemon slices, or red pepper flakes if desired.
  9. Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon is delicious cold over salads the next day too.

Nutrition

Serving: 1 serving | Calories: 610 kcal | Carbohydrates: 37 g | Protein: 36 g | Fat: 34 g | Sodium: 650 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

QR Code linking back to recipe