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Chili-lemon salmon dinner on a sheet pan
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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.
Course Dinner, Seafood
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520kcal

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 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

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 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 1/2 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 to thin out to desired consistency.
  • Garnish salmon with lemon zest, and potatoes with additional chopped fresh parsley, if desired. Serve with lemon wedges and 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