Sheet Pan Salmon Dinner
A simple yet delicious one-pan meal featuring flaky roasted salmon, tender potatoes, and crisp green beans, brightened by lemon, fresh dill, and tangy Dijon mustard. Ideal for a quick weeknight dinner or a special occasion.
Ingredients
- 4 count salmon fillets (about 6 oz each)
- 1.5 lb baby red or Yukon gold potatoes halved or quartered
- 1 lb green beans trimmed
- 2 tbsp olive oil
- 1 medium lemon sliced and half juiced
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill chopped
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the potatoes and green beans with 1 tablespoon of olive oil, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on one side of the prepared sheet pan.
- Roast the vegetables for 15 minutes.
- While the vegetables are roasting, pat the salmon fillets dry with paper towels. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, the juice from half of the lemon, and chopped fresh dill. Season the salmon with a pinch of salt and pepper, then brush the mustard-dill mixture evenly over each fillet.
- After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Arrange the salmon fillets on the other side of the pan, placing lemon slices on top of each. Return the pan to the oven and continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Serve immediately, garnishing with extra fresh dill if desired.
Notes
For easier cleanup, line your sheet pan with parchment paper. Ensure vegetables are in a single layer to roast evenly. Adjust salmon cooking time based on thickness; aim for an internal temperature of 145°F (63°C). Feel free to substitute green beans with asparagus or broccoli florets. Serve with a sprinkle of fresh parsley for extra color.