Sheet Pan Salmon Recipe
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.
Servings: 4 servings
Equipment
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.
Video
Notes
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 Instructions: 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
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