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.
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.
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.