Recipes » Dinners » Seafood

Sheet Pan Salmon

Yumna Jawad

Updated Mar 22, 2026

4.98 from 186 votes

Easy sheet pan salmon baked with a lemon Parmesan topping and serve it with potatoes and green beans, or bake the salmon on its own.

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Prep Time 10 minutes mins

Servings 4 servings

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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 sheet pan salmon recipe with just the salmon if you want as well!

Happy Cooking!
– Yumna

Sheet Pan Salmon Ingredients

• Salmon fillet: I like wild-caught salmon, but any center cut filet will work. You can either cook it skin on or off, whatever you prefer. If you use frozen salmon, just make sure it is fully thawed and patted dry before you cook it.
• Potatoes: Use baby potatoes, no peeling required and they cook faster. Any color will do. Often they come pre-cleaned, too, which saves valuable prep time.
• Green beans: I like regular green beens (not the thin ones called haricot vert) so they retain a little crispiness once cooked. To prep them, just snip or cut off the spiky stem end of the green bean. If you want, swap them for broccoli florets or asparagus.
• Lemon juice: To get ¼ cup of lemon juice, you’ll need to start with 2 large lemons.
• Parmesan: Grating the cheese fresh from a block is best for this recipe. If you do not like Parmesan, this ingredient is all about adding saltiness and a crispy crust so you could swap it for cracker crumbs, breadcrumbs, or even panko.
• Seasonings: Salt, pepper and chopped parsley work together to flavor the whole dish. Feel free to swap for a different herb like basil or even oregano. Sometimes I’ll add a pinch of smoked paprika, too, to add smoky heat.
• Olive oil: Any neutral oil that has a high smoke point will work here.

How to Make Sheet Pan Salmon

Sheet Pan Salmon Recipe

Author: Yumna Jawad

4.98 from 186 votes

Easy sheet pan salmon baked in the oven with optional green beans and potatoes for a full meal. Or just make the salmon on it's own.

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings4 servings

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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 garnish
• ▢ 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

• Aluminum Sheet Pans
• Ceramic Nonstick Cookware Set
• Fish Turner
• Mixing Bowl Set
• Garlic Press
• Cutting Board
• Knife Block Set

Notes

My Top Tip: Let the salmon come to room temperature. Pull the salmon out of the fridge 15 to 20 minutes before you cook it. Cold fish straight from the oven cooks unevenly, and you might have overcooked edges and an undercooked middle.

Storage: Sheet pan salmon is best right when it’s ready. If you have leftovers, you can refrigerate the fully-cooled fish and veggies in an airtight container for up to 3 days. To reheat, place them on a parchment-lined baking sheet and bake at a low temperature, like 300°F, until heated through. You can also microwave it in short bursts until the salmon is warm.

Freezing: You can freeze cooked sheet pan salmon in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating using the instructions above.

 

Nutrition

Serving: 1fillet, Calories: 441kcal, Carbohydrates: 26g, Protein: 39g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 99mg, Sodium: 203mg, Potassium: 1469mg, Fiber: 4g, Sugar: 3g, Vitamin A: 601IU, Vitamin C: 37mg, Calcium: 115mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Variations

• Give it a Mediterranean Spin: In addition to the potatoes and green beans, add 2 cups of halved cherry tomatoes to the sheet pan. Also, chop up ¼ cup of pitted Kalamata olives and add them into the sauce mixture.
• Add a little Dijon: Add 1 tablespoon of Dijon mustard to the sauce. It works well with the lemon and garlic, and also helps to keep the salmon moist as it cooks.
• Add sweetness: If you prefer more of a sweet than savory flavor, add 1 tablespoon of honey, pomegranate molasses, or balsamic glaze to the sauce. It will give the salmon a bit of a glazed texture once cooked.

Recipe Tips

1. Don’t skip the parboil. The potatoes won’t cook at the same rate as the salmon and green beans, so they need to be parboiled first. You could roast the potatoes for a bit before adding the salmon and green beans, but I think the texture is best when they are boiled first. That way, the inside is creamy, and the outside gets nice and crisp.
2. Let the salmon come to room temperature. Pull the salmon out of the fridge 15 to 20 minutes before you cook it. Cold fish straight from the oven cooks unevenly and you might have overcooked edges and an undercooked middle.
3. Filet thickness varies! Keep this in mind when checking for doneness. Go by temperature instead of the clock. Medium cooked salmon will be about 130˚F on an instant read thermometer.
4. Take the raw edge off the garlic. Let the garlic sit in the lemon juice for about 5 minutes before moving forward with the recipe. The acid will mellow out the sharp garlic flavor and bring out its natural sweetness.

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