Easy Sheet Pan Salmon with Green Beans and Potatoes

This Easy Sheet Pan Salmon is loaded with Mediterranean flavors and it makes a delicious, healthy dinner your whole family will enjoy! It is a complete meal made all on one pan that is also Gluten Free and Whole30.

This Sheet Pan Salmon Dinner is a complete healthy meal all in one crazy good recipe. It is loaded with amazingly flavors like lemon, garlic and dill and can be made with ingredients you likely have in your kitchen, that is if you happen to have some fresh salmon.

I love salmon, mostly because it is packed with healthy Omega-3s, good clean protein and cooks super fast. It can also be very tasty if you cook it right. Now I have cooked many salmon recipes so I consider myself somewhat of an experienced cook at cooking this amazing fish, which is why I am deeming this my BEST Salmon Recipe EVER!

You can make these Air Fryer Salmon Patties that are also epic and a recipe that you have to try! After you try this Sheet Pan Salmon recipe of course.

My husband went crazy over this salmon recipe and I equally loved it! The flavors are wonderful and the Salmon cooks so perfectly along with all of the colorful veggies. In this recipe, I used crisp green beans, baby potatoes, and baby pearl onions, which added a nice pop of color to the whole meal.

The incredible marinade for the salmon is made with olive oil, dijon mustard, lemon juice, garlic, dill, and some salt and pepper. You could even add a dash of honey (if not making WHOLE30) for a slight hint of sweetness.

Why you’ll love this sheet pan salmon recipe

• Quick and easy but also delicious.
• A healthy and fun dinner that also stores great!
• Hearty and packed with great Mediterranean flavors
• Loaded with healthy fats, protein, and fiber
• Husband and kid-approved
• Cooks all in one pan, so super easy clean up, BONUS!

Ingredients needed to make Sheet Pan Salmon

• Salmon filets – 3-4 thick cut salmon filets or you can use 1 large piece of salmon that you can get at stores like Trader Joe’s and Whole Foods.
• Baby potatoes – I used baby potatoes but you can use larger potatoes and cut them into 1-1.5 inch pieces.
• Green beans – uncooked fresh green beans with the ends trimmed.
• Purple onion – I love the addition of the purple onion for color and added flavor to this sheet pan salmon meal. You can also use yellow or white onion.
• Lemon – the addition of the lemon brings out the flavor of the salmon and adds a nice citrusy, bright touch.
• Dijon mustard – I love the added flavor of the tangy dijon mustard but yellow mustard can also be used.
• Olive oil – extra virgin olive oil or avocado oil.
• Seasoning – garlic powder, Italian seasoning, salt and pepper is what I used but you could also use any Mediterranean seasoning blend you like.
• Garlic – fresh minced garlic or garlic paste.
• Dill – for that added herby touch.

Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.

Selecting the best salmon

So there are so many types of salmon you can buy and there is so much information out there on the best and healthiest fish to buy, that it can be a bit overwhelming.

I tend to always go for the highest quality salmon I can get, which is usually at our local grocery store. If I get lucky, like I did when I was making this recipe, I can get some beautiful Wild-Caught Alaskan Salmon. Here is a great article on How To Buy The Healthiest Salmon.

As always, try to use the highest quality ingredients you can afford and you will be good to go!

How to make this Sheet Pan Salmon with Green Beans and Potatoes

You can make this sheet pan salmon in under 30 minutes in one pan, so clean-up will be a breeze.

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Whisk oil, mustard, lemon juice, garlic, dill, salt, and pepper in a small bowl. Reserve 2 tablespoons of the marinade for the vegetables.
2. Place salmon fillets in a shallow dish and pour half of the remaining marinade over them. Cover and refrigerate while preparing the vegetables.
3. Toss potatoes on the baking sheet with olive oil, salt, pepper, Italian seasoning, and garlic. Bake for 12–15 minutes.
4. Remove pan from oven and push potatoes to one side to make room for the remaining vegetables.
5. Toss green beans and onion with the reserved marinade, then spread them on the baking sheet next to the potatoes. Return pan to oven and bake for 5 minutes.
6. Remove pan from oven. Take salmon from fridge, clear space between vegetables, and arrange salmon in a single layer. Spoon remaining marinade from the dish over the salmon, top with lemon slices, and season with salt and pepper.
7. Return pan to oven and bake for 10–12 minutes, until salmon reaches 130–140°F.
8. Serve warm with extra lemon slices and salt and pepper, if desired.

Recipe Variations

• Switch up the veggies. This recipe is very versatile so you can really use an array of different veggies in this dish. Here are some veggies that I think would work great: Zucchini, asparagus, sweet potatoes, bell peppers, broccoli, cauliflower, and butternut squash.
• Use chicken in place of the fish. This recipe is so forgiving that the marinade works so great for either chicken or fish. Now the chicken will take slightly longer to cook (around 25 minutes for chicken breast) so you will need to put it in the oven when you put the potatoes in and then add the beans and onions for the last 10 minutes of cooking time.
• Try limes instead of lemons for a more tropical feel to this recipe. My kids are not fond of lemons but they love limes so switching out the lemon for them totally worked. At least for my 8-year-old, who actually tried this recipe.
• Swap the olive oil with avocado oil. You can use either type of oil in this recipe.

Storage and make-ahead tips

You can easily store this Sheet Pan Salmon recipe after you cook it by letting it cool completely and transferring it to an airtight container. I like to store the veggies and fish separately. Keep it in the refrigerator for up to 2 days. Easily reheat portions in the microwave.

This is not really a great make-ahead recipe since you can only marinate fish for 15-30 minutes. If you are making this recipe with chicken then you can prep and marinate the chicken in advance. Just make sure to reserve some of the marinades for the veggies before you add it to the chicken.

Additional Helpful Tips

• Try to select salmon filets that are all the same size so that they cook evenly. Cooking times will vary based on the size and thickness of the salmon you are using. You want to bake the salmon until the internal temperature reaches 135-140 degrees F, about 5-6 minutes per inch of thickness, going by the thickest part of your salmon fillets.
• Do not marinate the salmon for too long. I suggest marinating the salmon as the first step in this recipe and then you can let it marinate while you prep and cook the veggies, which will be about 15 minutes. Fish cannot marinate for long periods of time like chicken or it will get mushy and nobody wants that. I would say 30 minutes max for marinating the salmon.
• Select smaller baby potatoes so you don’t have too much chopping to do. If you can’t find baby potatoes (which are more flavourful and take less time to cook) then you can use larger potatoes, even sweet potatoes, and cut them into smaller pieces.
• I used purple pearl onions (so cute) in this recipe but you can also use chopped red onion. The purple pearl onions get sweeter as they cook and they also add a nice pop of color to this dish.

More Healthy Dinner Ideas

• Sweet Potato Buddha Bowl With Black Beans
• Healthy Shrimp Scampi With Zoodles
• Perfectly Juicy Chicken Burger – Greek Inspired
• Crispy Air Fryer Breaded Chicken Breast
• Oven Roasted Green Beans and Potatoes
• Easy Air Fryer Salmon Patties With Fennel Apple Slaw

Did you make this sheet pan salmon recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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