Sheet Pan Salmon Dinner

5 from 11 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Sheet Pan Chili-Lemon Salmon with potatoes, green beans, and creamy garlic herb sauce. This sheet pan salmon dinner is a healthy, easy weeknight dinner option. Salmon, roasted potatoes, green beans, and herb sauce on a silver baking sheet

Why You’ll Love this Sheet Pan Salmon Dinner

Truly, what’s better than an all-in-one sheet pan salmon and potatoes recipe? Not only are we talking MINIMAL dishes, but super streamlined cooking techniques that anyone can master.

Both kids and adults will love this baked salmon recipe. Between the crispy, oven-roasted potatoes, snappy green beans, and flaky salmon, it’s what weeknight dreams are made of. Plus, it’s super versatile, so you can easily switch out the spices, sauce, and vegetable.

Add it to your recipe repertoire this week and you’re in for a delicious treat!Ingredients in separate bowls on a white board

Recipe Ingredients

  • Salmon: You need four 6-oz. salmon fillets for this recipe, which can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor. Sockeye, on the other hand, is much leaner and easier to overcook.
  • Potatoes: I suggest using baby Yukon Gold or red potatoes for this recipe. Most of them can just be halved, however if they’re larger, you may need to quarter them.
  • Green Beans: French green beans (also known as haricots verts) cook up more quickly than regular green beans. You can typically find them in an 8-oz. package in the produce section of most grocery stores.
  • Spices: I like keeping the spices pretty simple in this recipe: salt, pepper, chili powder, and garlic powder. If desired, feel free to season the salmon with smoked paprika, cumin, and/or chili flakes, too.
  • Sauce: The sauce for this recipe calls for sour cream (or mayo), lemon juice, Dijon mustard, and parsley. It’s light and super versatile, however totally optional. If there’s a different dressing or sauce you prefer, feel free to use it!

Salmon, potatoes, and green beans on a sheet pan

Step-by-Step Instructions

Step 1: Bake the Potatoes

Start by preheating the oven to 425ºF. Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly apart. Add 1 1/4 cups water (just enough to coat the baking sheet), and place in the oven. Bake for ~25 minutes, until the potatoes are fork-tender and the water has evaporated.Chopped potatoes on a gold baking sheet

Step 2: Mix Salmon Seasoning

While the potatoes are roasting, combine chili powder, garlic powder, and salt in a small bowl; toss to combine. Brush salmon flesh with olive oil (or lightly coat with cooking spray), and sprinkle seasoning overtop.Salmon fillets with chili seasoning on a plate

Step 3: Prepare Garlic Herb Sauce

In a small bowl, combine sour cream (or mayo), lemon juice, parsley, garlic, Dijon mustard, salt, and pepper; stir with a whisk. Add 1 to 2 tsp. water to thin out to desired consistency.Garb herb cream sauce in a small gold bowl

Step 4: Roast Potatoes and Salmon

Push potatoes to one half of the baking sheet and toss with oil, salt, and pepper. Place salmon in the center of the baking sheet, and transfer back to the oven. Bake for 5 minutes.Potatoes and salmon fillets on a gold sheet pan

Step 5: Add Green Beans and Roast Again

Add green beans to the open side of the pan, and toss with olive oil, salt, and pepper. Place pan back in the oven and bake for 10 minutes. Lastly, turn on broiler to high; broil until salmon is browned, about 2 minutes.

Serve sheet pan salmon, potatoes, and green beans with garlic herb sauce.Potatoes, salmon fillets, and green beans on a gold baking sheet

FAQs and Expert Tips

How to Bake Salmon without Drying it Out

The key to cooking buttery, flaky salmon is to go fast and HOT. Most salmon will sufficiently cook in about 15 minutes at 425ºF, however some leaner cuts may need even less time. It’s also important to keep the salmon skin on, which acts as a built-in barrier to lock in moisture.

How to Know When Salmon is Cooked

Here are the best tips to tell when your salmon is done:

  • The quickest way to check for doneness is to gently press down on the top of the fillet with your finger. If the flesh of the salmon flakes (or easily separates easily along the white streaks), the salmon is sufficiently cooked.
  • The most reliable way is to check the internal temperature of the fish, which the FDA recommends is 145 degrees F. I use this instant read food thermometer, which is inexpensive and always reliable.
  • It’s also important to note that salmon will continue to cook after being removed from the oven. So, if after baking the fish is just shy of 145ºF, it will likely reach that temperature after about 5 minutes of rest.
  • Depending upon your variety of salmon, the flesh will likely be light pink when it is done. Some cuts, however, like coho are naturally richer in color, like deep ruby pink. Regardless, the most important indicators are if the flesh is opaque and easily flakes.

Close up of salmon topped with garlic herb sauce

Health Benefits of Baked Salmon

There are myriad benefits of eating salmon, and most health organizations suggests eating it 2x/week to maximize its benefits. Here are just a few health benefits of salmon:

  • Salmon is rich in omega-3 DHA fatty acid, which reduces oxidative stress and slows plaque buildup. (Low levels of omega-3 fatty acids in the diet have been associated with increased risk of depression and cognitive decline.)
  • Salmon offers an antioxidant called astaxanthin, which has anti-aging benefits, and may help control cholesterol.
  • It’s also high in often under consumed minerals, like potassium and selenium. Selenium helps support thyroid function, and potassium is necessary for blood pressure control.
  • Overall, salmon can help reduce the risk of heart disease, aid in weight control, and protect brain health.

How to Store and Reheat:

You can store leftovers from this sheet pan salmon dinner in the refrigerator for 1 to 2 days. However I do suggest storing the salmon and vegetables separately so the potatoes and beans don’t take on a fishy smell.

  • To reheat the salmon, be slow and gentle so that the salmon doesn’t dry out. I suggest reheating individual portions either in the microwave, in a skillet over medium heat, or in a 300ºF oven until warm.
  • The potatoes and green beans are a little more forgiving, and can reheated in the toaster oven, microwave, or a skillet. The potatoes will take longer to reheat, so I suggest starting them ahead of the green beans.
  • You can also store the sauce in the refrigerator up to 5 days. I love to double batch it and use it on other proteins and roasted veggies throughout the week.

Chili-lemon salmon dinner on a sheet pan

Minimal fuss and cleanup with maximum flavor – what’s not to love?

More Salmon Dinner Recipes to Try

Blackened Salmon with Avocado Ranch

Pan-Seared Salmon with Rosemary Cream Sauce

Salmon with Strawberry-Scallion Tapenade

If you make this salmon dinner, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

5 from 11 votes

Sheet Pan Chili-Lemon Salmon Dinner

Sheet Pan Chili-Lemon Salmon with potatoes, green beans, and creamy garlic herb sauce. This sheet pan salmon dinner is a healthy, easy weeknight dinner option.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings

Equipment

  • 1 large sheet pan

Ingredients  

  • 1 lb. small to medium Yukon Gold or red potatoes, halved or quartered, depending on size
  • 4 (6-oz.) skin-on salmon fillets
  • 3 Tbsp. extra-virgin olive oil (or avocado oil), divided
  • 1 tsp. chili powder
  • 1 tsp. granulated garlic
  • 1 1/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 (8-oz.) pkg. French green beans (haricots verts), trimmed
  • Zest of 1 lemon (reserve juice for Garlic Herb Sauce)

Garlic Herb Sauce

  • 1/4 cup sour cream or mayonnaise
  • 1 to 2 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh parsley plus more for garnish
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic sub 1/2 tsp. granulated garlic
  • Dash of salt and black pepper
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 425°F. Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly apart. Add 1 1/4 cups water (just enough to coat the baking sheet), and place in the oven. Bake for 25 to 30 minutes, until the potatoes are fork-tender and water has evaporated. (Note: if any water remains, blot it with a kitchen towel or carefully drain in the sink.)
  • While the potatoes bake, begin preparing salmon. Pat salmon dry with a paper towel, and brush 1 Tbsp. of the oil evenly over flesh and skin. In a small bowl, combine chili powder, garlic powder, and 1/2 tsp. salt. Sprinkle seasoning mixture evenly over salmon flesh, and let stand 5 to 10 minutes.
  • Push potatoes to one half of the baking sheet and toss with 1 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Arrange salmon fillets in the center of the baking sheet, and transfer back to the oven. Bake for 5 minutes.
  • Add green beans to the open side of the pan, and toss with remaining 1/2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Place pan back in the oven and bake for 10 minutes. Turn on broiler to high; broil until salmon is golden, about 2 minutes.
  • During the final bake, prepare Garlic Herb Sauce by combining sour cream (or mayo), lemon juice, parsley, Dijon mustard, and garlic in a small bowl. Stir with a whisk, and season to taste with salt and pepper. Stir in 1 to 2 tsp. water if you prefer the sauce a little thinner.
  • Garnish salmon with lemon zest, and potatoes with additional chopped fresh parsley, if desired. Serve with Garlic Herb Sauce.

Notes

Store leftovers in the refrigerator for 1 to 2 days. However I recommend storing the salmon and vegetables separately so the potatoes and beans don't take on a fishy smell.
  • To reheat the salmon, be slow and gentle so that the salmon doesn’t dry out. I suggest reheating individual portions either in the microwave, in a skillet over medium heat, or in a 300ºF oven until warm.
  • The potatoes and green beans are a little more forgiving, and can be reheated in the toaster oven, microwave, or a skillet. The potatoes will take longer to reheat, so I suggest starting them ahead of the green beans.
  • You can also store the sauce in the refrigerator up to 5 days. I love to double batch it and use it on other proteins and roasted veggies throughout the week.

Nutrition

Serving: 1portion | Calories: 520kcal | Carbohydrates: 28g | Protein: 36g | Fat: 30g | Saturated Fat: 7g | Sodium: 870mg | Fiber: 3g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

4K Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Saleha says:

    5 stars
    This was a great recipe! Thank you for sharing it 🙂

    1. Jamie Vespa says:

      I’m so glad you enjoyed it! Thank you for taking the time to leave a review!

  2. Nicole S. says:

    5 stars
    This recipe is perfect. All the components taste great and when you follow the directions exactly, they are all PERFECTLY cooked. The potatoes are nice and soft in the middle but the broil and extra cook time makes them crispy on the outside. The green beans are also that perfect balance of crispy but cooked. The salmon is out of this world. The rub tastes great. Not spicy but with a lovely flavor profile. When combined with the cream sauce, it’s just delightful.

    Thank you for sharing it!

  3. Becky says:

    This recipe has become part of my normal rotation. I use asparagus instead of green beans and just add the asparagus and salmon at the same time. I only need to cook the fish about 10 mins but I’m using fairly thin 4 oz fillets. Thanks for the great recipe!

    1. Jamie Vespa says:

      Hi Becky–I’m so glad you enjoy this one! Thank you so much for taking the time to leave a review!

    2. Dana says:

      5 stars
      So yummy. Easy to make and easy clean up. Teenagers loved it. Only change was I steamed the beans for 3 minutes prior to baking. I’ve never had a bad recipe from this site, flavors are layered and delicious.

  4. Gobi says:

    Made this tonight and it was very simple but tasty!!

  5. Tammy says:

    5 stars
    Great recipe, loved the sauce,

    1. Jamie Vespa says:

      HI Tammy, I’m so glad you enjoyed the recipe! Thank you for taking time to leave a review!