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.
- 3 Tablespoons olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1/4 cup lemon juice – about the juice of 1.5 lemons
- 2 garlic cloves – minced
- 1 tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 +1/4 pound salmon filets
- 1 pound baby potatoes – I used a mix of golden and red
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 12 ounces fresh green beans
- 1 cup purple onion – chopped (I used purple pearl onions)
- Extra lemon slices for garnish – optional
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Serve this sheet pan salmon warm with additional lemon slices and salt and pepper, if desired.
- 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.
- 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 recipe was adapted from therealfooddieticians.com
- Prep Time: 10
- Cook Time: 30
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: Mediterranean