One-Pan Baked Salmon with Potatoes and Green Beans
When you’re tired, this is one pan, a real dinner, and very little thinking.
Make this on a night when you want dinner to feel handled without a big cleanup. It’s a straightforward sheet-pan salmon dinner with potatoes and green beans, so you get protein, starch, and vegetables on one pan instead of juggling three pots. The potatoes start first so they’re tender by the time the salmon goes in. The result is simple and comforting, not flashy: flaky salmon, crisp-edged potatoes, and vegetables that are cooked through but still fresh. If you can toss things with oil and set a timer, you can make this. It’s a good tired-night answer when takeout sounds easier but you still want something home-cooked.
Ingredients
- 1.25 lb baby potatoes — halved
- 12 oz green beans — trimmed
- 4 unit salmon fillets — about 5 to 6 oz each
- 3 tbsp olive oil — divided
- 1 tsp kosher salt — divided
- 0.5 tsp black pepper — divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1 unit lemon — half sliced, half for serving
- 1 tbsp fresh dill or parsley — optional, chopped
Method
- 1 Heat the oven to 425°F. Line a sheet pan with parchment if you want easier cleanup.
- 2 Toss the potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and paprika. Spread them on the pan and roast for 15 minutes.
- 3 Push the potatoes to one side. Add the green beans to the pan and toss them with the remaining 1 tbsp olive oil and a pinch of salt and pepper.
- 4 Nestle the salmon on the pan, then season it with the remaining salt and pepper. Top with lemon slices.
- 5 Roast 10 to 12 minutes more, until the salmon flakes easily and the potatoes are tender. Finish with dill or parsley and extra lemon juice if you like.
Variations
- Vegetarian swap — Swap the salmon for 8 oz extra-firm tofu, cubed and seasoned the same way; add it with the green beans so it warms and browns.
- Faster swap — Use pre-cooked baby potatoes or leftover roasted potatoes, then add them with the salmon so the whole pan finishes in about 15 minutes.
- Substitutions — Use broccoli instead of green beans, baby carrots instead of potatoes, or thyme instead of dill if that’s what you have.
Notes
If your salmon pieces are thin, check them a minute or two early. For extra speed, cut the potatoes smaller so they cook faster. Serve as-is or with a simple side salad if you want more volume.
Equipment that helps
- Large sheet pan — It gives the potatoes room to roast instead of steaming, which keeps the whole dinner better textured.
- Parchment paper — It makes cleanup faster, which matters when you’re already tired.
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