Sheet pan salmon and veggies is an easy dinner recipe that's cooked entirely on a single sheet pan! Seasoned roasted potatoes, flaky garlic Dijon salmon, and buttery green beans make an easy and nutritious meal.
Sheet pan meals are a great way to get dinner on the table during busy weeknights. Sheet pan mini meatloaves and sheet pan sausage and potatoes are a few reader favorites.
You'll love this sheet pan salmon and veggies because it's packed with flavorful, nutritious ingredients. Flaky salmon is coated in a simple garlic butter and Dijon dressing and baked alongside seasoned potatoes and buttery green beans.
Ready in less than an hour, this sheet pan meal is perfect for busy weeknights or Sunday dinner with the family.
Ingredients and substitutions
- Potatoes - I used halved baby red potatoes, but any cubed potatoes (about 1 to 1.5 inches) will work. Yukon gold potatoes are a great choice because they hold their shape after baking.
- Olive oil - Any neutral cooking oil, or ghee, works here.
- Potato seasoning - Onion powder, paprika, salt, and pepper add a mild flavor to your potatoes.
- Salmon fillets - You'll need one pound of salmon, sliced into four fillets, for this recipe.
- Green beans - Green beans should be rinsed, with the stem ends trimmed off.
- Unsalted butter - You'll need melted butter for two parts of this recipe (for the salmon and green beans). If using salted butter, cut the listed salt in half.
- Garlic - I highly recommend using fresh garlic cloves. If you don't have fresh garlic on hand, three cloves of garlic can be substituted with ¾ teaspoon of garlic powder. I don't recommend using jarred, minced garlic because it often has a harsh, unpleasant flavor.
- Dijon mustard - Dijon mustard adds a tangy, sharp flavor to your salmon.
- Salt and pepper - Enhances the flavor of your salmon and green beans.
What type of pan to use
For this recipe, you'll need a half sheet pan, which is 18 inches long, 13 inches wide, and 1 inch high.
Here's the sheet pan I used in the photos: Nordic Ware Baker's Half Sheet, 2-pack
If needed, this recipe can be divided between two smaller sheet pans, like two quarter sheet pans.
Tips for cooking salmon
- Before baking, check your salmon for pin bones. Gently run your hands across the top of the salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers or your fingers to gently pull the bone out.
- It is easy to overcook salmon. Salmon is lean and does not need to cook as long as other cuts of meat, like beef or chicken. This is why we add the salmon to the sheet pan last.
- Testing for doneness - use a fork to pierce into the largest part of your salmon fillet. If it flakes apart easily, it's done. Or, use an instant-read thermometer. The USDA recommends cooking salmon to 145 degrees Fahrenheit, but many prefer the texture of salmon at 125 degrees Fahrenheit because it retains more moisture.
Variations
This recipe is easy to customize with different vegetables. Here are a few variations you can make to your sheet pan salmon and veggies meal, along with their baking times:
- Sweet potatoes (35 minutes)
- Brussels sprouts (20-25 minutes)
- Thin sliced carrots/baby carrots (20 minutes)
- Asparagus (10-15 minutes)
- Cherry tomatoes (15 minutes)
- Broccoli florets (20 minutes)
Recommended
Sheet Pan Salmon and Veggies
Ingredients
Potatoes
- 16 ounces red baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salmon and green beans
- 16 ounces salmon, sliced into four fillets
- 12 ounces green beans, ends trimmed
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons Dijon mustard
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a half baking sheet (13"x18") with parchment paper and set aside.
- In a bowl, add halved baby potatoes. Drizzle with olive oil and add onion powder, paprika, salt, and pepper. Toss until evenly coated. Spread potatoes onto ⅓ of the baking sheet in a single layer. Bake for 20 minutes.
- Add salmon fillets to ⅓ of sheet pan, and green beans to remaining ⅓ of sheet pan, spreading into a single layer to fill any empty space.
- In a small bowl, add melted butter, minced garlic, salt, and pepper. Stir to combine. Drizzle half of butter mixture evenly over green beans.
- Add Dijon mustard to remaining butter mixture and stir to incorporate. Spread over salmon fillets.
- Bake for about 13 to 15 minutes, or until salmon flakes easily with a fork.
Equipment Recommendations
Notes
- As written, green beans will be firm with a little bite. If you prefer very soft green beans: bake potatoes as written, add green beans and butter mixture, bake for 5 minutes, then add salmon and Dijon mixture, and bake as directed in the last step.
- Sheet pan meal is best served the same day for optimal texture and flavor. However, leftovers will keep for up to two days in the refrigerator in a tightly sealed container.
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