Sheet-Pan Salmon with Green Beans and Potatoes

This sheet-pan dinner brings together flaky salmon, tender green beans, and small, creamy potatoes in one streamlined recipe. Everything roasts in the oven, simplifying both the cooking process and the cleanup afterward. The key to a successful sheet-pan meal is staggering the ingredients, allowing each component to cook for just the right amount of time.

The potatoes go into the oven first to get a head start, followed by the green beans, and finally the salmon. This method ensures the potatoes become tender, the beans are crisp yet cooked through, and the salmon remains moist and flaky. A simple dressing of olive oil, lemon, garlic, and dill ties all the flavors together with a bright, fresh finish.

By arranging everything on a single pan, the flavors have a chance to mingle during roasting. The result is a cohesive and satisfying meal with minimal effort, suitable for a weeknight dinner yet special enough for guests. If you enjoy this style of cooking, you might also like our one-pan lemon garlic chicken and potatoes.

Ingredients

Makes 4 servings

• 1 1/2 pounds (680 g) small potatoes, such as baby red or Yukon Gold, halved
• 5 tablespoons (75 ml) olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound (454 g) green beans, trimmed
• 4 (6-ounce or 170 g) skinless salmon fillets, about 1-inch thick
• 2 cloves garlic, minced
• 1/4 cup (15 g) chopped fresh dill
• 1 lemon, zested and juiced
• Lemon wedges, for serving

Method

1. Prepare Oven and Potatoes Position a rack in the center of the oven and preheat to 400°F (200°C). On a large rimmed baking sheet, toss the halved potatoes with 2 tablespoons (30 ml) of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Arrange them in a single layer, cut-side down.
2. Roast Potatoes Transfer the baking sheet to the preheated oven and roast the potatoes for 15 minutes. They should be just beginning to soften.
3. Add Green Beans Remove the pan from the oven. Push the potatoes to one side and add the trimmed green beans to the empty space. Drizzle the beans with 1 tablespoon (15 ml) of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, then toss to coat. Spread the beans and potatoes into an even layer.
4. Continue Roasting Return the pan to the oven and roast for another 10 minutes, until the potatoes are more tender and the green beans are bright green and slightly blistered.
5. Prepare the Salmon While the vegetables are roasting, prepare the salmon and dressing. In a small bowl, whisk together the remaining 2 tablespoons (30 ml) of olive oil, minced garlic, fresh dill, lemon zest, and lemon juice. Pat the salmon fillets dry with a paper towel and season all over with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
6. Add Salmon to Pan Remove the pan from the oven. Create four spaces among the vegetables and place the salmon fillets on the pan. Spoon the lemon-dill dressing evenly over each fillet.
7. Final Roast Return the pan to the oven one last time and roast for 10 to 12 minutes. The salmon is done when it is opaque and flakes easily with a fork. The potatoes should be fully tender and the green beans crisp-tender.
8. Rest and Serve Remove the pan from the oven. Let the salmon rest on the pan for a few minutes before serving. Serve immediately with fresh lemon wedges on the side.

Food safety: Use an instant-read thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C).

Tips for a Great Sheet-Pan Dinner

This recipe relies on a simple technique, but a few details can help ensure everything cooks properly.

Choosing Your Ingredients

• Salmon Fillets: Look for fillets that are relatively uniform in thickness, about one inch. This helps them cook evenly. If your fillets are much thinner, you may need to reduce the final roasting time by a few minutes. If they are thicker, they might need a bit longer.
• Potatoes: Small, waxy potatoes like baby Yukon Golds or red potatoes work very well because they hold their shape and have a creamy texture when roasted. If you use larger potatoes, be sure to cut them into small, uniform 1-inch pieces to ensure they cook through in the allotted time.
• Green Beans: Fresh, firm green beans will give you the best results. You can use thinner haricots verts if you prefer, but they may cook a bit faster, so keep an eye on them.

Technique and Preparation

Do Not Crowd the Pan: An important detail for any sheet-pan recipe is giving the ingredients enough space. If the vegetables and salmon are crowded, they will steam instead of roast, preventing them from browning and developing flavor. If your ingredients do not fit in a single layer on one large baking sheet, it is better to use two separate sheets.

Pat the Salmon Dry: Before seasoning the salmon, take a moment to pat the fillets thoroughly dry with a paper towel. A dry surface helps the seasoning adhere and allows the exterior of the fish to cook properly rather than steam, resulting in a better texture.

Use Sufficient Heat: Roasting at 400°F (200°C) is ideal for this combination of ingredients. It is hot enough to get a nice color on the potatoes and green beans while cooking the salmon through without drying it out. Ensure your oven is fully preheated before putting the pan in.

Substitutions and Variations

Once you understand the staggered cooking method, you can adapt this recipe with different vegetables and flavors.

• Different Vegetables: Asparagus spears or broccoli florets are excellent substitutes for green beans. Asparagus can be added at the same time as the green beans. Broccoli florets might need a few extra minutes, so you could add them about 5 minutes before the beans. You could also use sliced bell peppers or red onion, adding them with the green beans.
• Alternative Herbs and Citrus: If you do not have dill, fresh parsley or chives would also be a good fit. For a different flavor profile, try using orange zest and juice instead of lemon for a slightly sweeter, warmer citrus note.
• Add a Little Spice: For a gentle kick of heat, add 1/4 teaspoon of red pepper flakes to the lemon-dill dressing.
• Other Fish: This method works well with other firm fish fillets of a similar thickness, such as cod or halibut. You will need to monitor the cooking time, as it may vary slightly.

What to Serve with Sheet-Pan Salmon

This dish is designed to be a complete meal on its own, containing a protein, vegetable, and starch. However, if you would like to round it out further, a simple side salad with a light vinaigrette would be a refreshing addition. For a more substantial meal, you could serve it alongside a portion of quinoa or with some crusty bread to soak up any juices on the plate. For a comforting side, consider a stovetop-to-oven baked macaroni and cheese.

Storing and Reheating

Store any leftovers in an airtight container in the refrigerator. For food safety, be sure to refrigerate leftovers within two hours of cooking. They should be used within 3 to 4 days.

To reheat, you can use a microwave, but for the best texture, we suggest reheating on a baking sheet in an oven preheated to 350°F (175°C) until warmed through. Reheating gently helps prevent the salmon from becoming dry. For food safety, all leftovers should be reheated to an internal temperature of 165°F (74°C).

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.