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My Sheet Pan Salmon is So Good!
Between work and keeping up with my kids’ afterschool activities, weeknights are always so busy. That’s why it’s so important to have a few easy recipes like this Sheet Pan Salmon in my back pocket. It has everything: protein, carbs, and veggies.
The lemon garlic seasoning is delicious on the salmon, and I’ll sprinkle it on the green beans and potatoes if I have extra. Then, all of the ingredients are placed on a sheet pan and baked in the oven. You can make this recipe with just the salmon if you want as well!
Happy Cooking!
– Yumna
Sheet Pan Salmon Ingredients
- Salmon fillet: I like to use wild-caught salmon for this recipe. The best wild-caught salmon I’ve found is not local but frozen. So be sure that it is thawed well before seasoning and cooking.
- Potatoes: I use baby potatoes because they have thin skin, so there’s no need to peel them. Plus, they roast faster!
- Green beans: Green beans are always a hit at my house, so that’s my go-to for sheet pan meals. You can swap it for broccoli or asparagus.
- Lemon juice: If possible, use fresh lemon juice and skip the bottled stuff.
- Parmesan: I like to grate my own Parmesan from a chunk of cheese because it has better flavor and melts better than pre-grated Parm.
- Seasonings: I like to season my salmon with a mix of fresh garlic, parsley, salt and pepper. Feel free to change things up and use other herbs and spices!
- Olive oil: I like the flavor of olive oil, but you can use any neutral oil that has a high smoke point.
Popular Additions
- Include extra veggies: Make a roasted veggie medley by adding red onion wedges, sliced bell peppers and/or cherry tomatoes to the green beans.
- Spice it up: Stir ½ to 1 teaspoon of red pepper flakes.
- Add capers: Sprinkle capers on top of the salmon before baking for a nice briny flavor.
- Make it sweet and savory: Brush the salmon with honey or maple syrup right before it’s done to make a quick glaze.
How to Make Sheet Pan Salmon
Recipe Tips
- Parboil the potatoes first. This gives a soft texture on the outside while allowing the outside to crisp up. You can do this in advance, or you can skip the boiling and just bake the potatoes first for 20 minutes before adding the other ingredients.
- If using frozen fish, thaw it first. You can use frozen and thawed salmon for this recipe, which is what I generally find best available in my area. But keep in mind that frozen fish tends to hold on to a lot of water and can get a slightly soggy texture when baked.
- Pat the salmon dry before seasoning. This removes excess moisture that can cause the fillets to get soggy when they cook, especially if pre-frozen.
- Be sure to grease the sheet pan before adding the ingredients. You can also line it with foil or parchment if you prefer, and that makes clean up super speedy.
Serving Ideas
More Salmon Recipes:
- Salmon Burgers
- Honey Lemon Salmon
- Salmon Lettuce Wraps
- Panko Crusted Salmon
- Garlic Cilantro Oven Baked Salmon
- Grilled Salmon with Citrus Salsa
- Pan Seared Salmon
More Sheet Pan Recipes:
If you try this Sheet Pan Salmon recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Sheet Pan Salmon recipe was originally published on March 12, 2017. The recipe post has been updated to include updated step-by-step photos but the recipe has not changed.
Sheet Pan Salmon Recipe
Video
Ingredients
- 4 6-ounce salmon fillets
- 1 pound baby yellow potatoes
- ½ pound green beans
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon chopped parsley plus more for garnishing
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Lined a rimmed baking sheet with parchment paper.
- Bring a pot of water to a boil and boil the potatoes until fork tender, about for 15 minutes.
- In a small bowl, combine the lemon juice, Parmesan cheese, olive oil, garlic, and parsley.
- Place the salmon, potatoes and green beans in a single layer onto the prepared baking sheet, and season them with salt and pepper. Then brush the prepared sauce over the salmon and the vegetables.
- Bake in the oven until the salmon flakes easily with a fork, about 15 minutes. Enjoy immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you for sharing, this was a hit with my 2 fussy kids and easy to prepare when you want something quick! Did not add the cheese to the sauce or green beens as they will not eat otherwise, but amazing! My son had it with plain rice and daughter with potatoes! Thank you so much for your recipes. It’s because of your recipe ideas my son started eating some fish as long as their is rice involved!
Aww, love that!! So happy my recipes are helping your kids enjoy fish. That’s amazing! Thanks so much for sharing, Fatima!!
This recipe works well but we didn’t care for the parmesan on the fish. If it sounds like an odd combination to you, it’s probably not a good pick. I made the same recipe again without the cheese but with more fresh herbs and it was delicious.
So glad you liked the recipe and it turned out delicious without the cheese!! Thanks for sharing, Michele!
I used AI to create a meal plan, and it brought me here. Never would I have ever tried this otherwise. This was a huge hit for my family, and will definitely stay on rotation. Thank you!
Oh wow, that’s a new one haha! I’m glad AI brought you here and so happy to hear your family liked the salmon! Thank you!!
Hey… we love love love those salmon fillets…. We eat that every Sunday! So question: can I use Mrs. Dash instead of salt? It is for my heart.
Thanks
This was so dang delicious! I actually didn’t have any potatoes so just did the green beans and salmon – one of my new fav ways to make salmon. I love a sheet pan meal!
So glad you liked it, Amanda!
I tried this tonight with a few tweaks and it was amazing! Thanks for the recipe!
Glad you enjoyed it, Britt!