Easy Sheet Pan Salmon with Green Beans and Potatoes

This Easy Sheet Pan Salmon is loaded with Mediterranean flavors and it makes a delicious, heart healthy dinner your whole family will enjoy! It 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 flavours 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 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 recipe and I equally loved it! The flavors are wonderful and the Salmon cooks so perfectly along with all of the colourful veggies. In this recipe I used crisp green beans, baby potatoes and baby pearl onions, that 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 will love this recipe

• Quick and easy but also delicious
• A healthy and fun dinner that also stores great!
• Hearty and packed with great Mediterranean flavours
• Loaded with healthy fats, protein and fiber
• Husband and older kid-approved (ha ha, I still cannot get my 6 year old to try fish)
• Cooks all in one pan, so super easy clean up, BONUS!

Ingredients needed to make Sheet Pan Salmon

Let’s talk 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

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

1. Preheat the oven to 425 degrees F and line a large, rimmed baking sheetwith parchment paper. Add the oil, mustard, lemon juice, garlic, dill, salt, and pepper to a small mixing bowl and whisk. Reserve 2 tablespoons of the marinade for the veggies. 
2. Place the salmon filets in a shallow dish and pour half of the remaining marinade over the salmon. Cover the salmon and place the salmon in the fridge so it can marinate while you prep the veggies.
3. Add the potatoes to the pan, drizzle them with olive oil, salt and pepper, Italian seasoning and garlic and toss to coat them all. Place them into the oven to bake for 12-15 minutes. 
4. After 15 minutes, remove the pan from the oven and push the potatoes to one side to make room for the rest of the veggies.
5. Drizzle the green beans and onion with the reserved remaining marinade and give them a little toss with your hands or tongs to coat them. Then spread them evenly on the pan next to the potatoes. Place the pan back into the oven and cook the potatoes and veggies for 5 more minutes
6. Remove the pan from the oven after 5 minutes and then remove the salmon from the fridge. Make a space between the veggies for the salmon and arrange the salmon in a single layer on the baking sheet in between the veggies. Top off each salmon fillet with some of the marinade left in the dish you marinated it in as well as a few lemon slices and a sprinkle of salt and black pepper.
7. Place the baking sheet back into the oven and bake the salmon with the veggies for 10-12 minutes or until the salmon reaches 130-140 degrees F. You can use a meat thermometer to check the temperature of the salmon. See cooking time recommendations at the bottom of this post in the “Helpful Tips” section.
8. Serve this sheet pan salmon warm with additional lemon slices and salt and pepper, if desired.

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See full list of ingredient amounts and recipe instructions in the recipe card below.

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 lemon 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 marinade 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
• Easy Air Fryer Salmon Patties With Fennel Apple Slaw

Did you make this 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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