Healthy Easy Sheet Pan Salmon (Print Version)

Flaky salmon with tender potatoes and crisp green beans roasted with fresh lemon and herbs.

# What You'll Need:

→ Fish & Protein

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 12 oz fresh green beans, trimmed

→ Marinade & Seasoning

04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 teaspoons Dijon mustard
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - ½ teaspoon salt, plus more to taste
11 - ½ teaspoon freshly ground black pepper

→ Garnish

12 - 1 lemon, sliced into rounds
13 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
03 - Add halved potatoes to the bowl and toss to coat. Spread potatoes onto the sheet pan in a single layer. Roast for 12 minutes.
04 - While potatoes are roasting, add green beans to the bowl with remaining marinade and toss to coat.
05 - Remove sheet pan from oven. Push potatoes to one side and add green beans and salmon fillets to the pan. Brush salmon with leftover marinade. Top salmon with lemon slices if desired.
06 - Return pan to oven and roast for 13–15 minutes, or until salmon is cooked through (internal temperature reaches 145°F), potatoes are tender, and green beans are crisp-tender.
07 - Garnish with chopped parsley before serving.

# Additional Tips::

01 -
  • One sheet pan means you can actually relax while dinner cooks instead of juggling three burners.
  • The salmon comes out impossibly tender while the vegetables develop real caramelized flavor, making it taste way more impressive than the effort required.
  • It's the kind of meal that feels nutritious and whole without tasting like you're punishing yourself.
02 -
  • Don't overcrowd the potatoes in step 3—they need actual space on the pan to roast and brown, not steam on top of each other.
  • Check the salmon's internal temperature with a thermometer rather than guessing; it's the difference between perfectly tender and dry, and the difference is real.
03 -
  • Pat your salmon dry with paper towels before putting it on the pan—moisture prevents the skin from crisping, and crispy skin is one of the best parts.
  • Make the marinade in the bowl where you'll coat everything; it saves a dish and gives you better control over the seasoning.
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