Description
Delicious sheet pan salmon cooked with fresh vegetables on a single tray for an easy dinner.
Ingredients
Scale
- 3 Tablespoons olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1/4 cup lemon juice – about the juice of 1 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
Instructions
- Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with 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 it in the fridge to marinate while you prep the veggies.
- Add the potatoes to the pan, drizzle them with olive oil, salt, 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 to coat. Then spread them evenly on the pan next to the potatoes. Place the pan back into the oven and cook for 5 more minutes.
- Remove the pan from the oven after 5 minutes and 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. Top off each salmon fillet with some of the marinade left in the dish and 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. Use a meat thermometer to check the temperature of the salmon.
- Serve this sheet pan salmon warm with additional lemon slices and salt and pepper, if desired.
Notes
- For a more intense flavor, marinate the salmon for a longer time.
- You can substitute the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg