Do you cover the pan when baking salmon?

We suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.

How should I store and reheat leftovers?

You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.

What should I serve with sheet-pan salmon and green beans?

While this recipe is a complete meal, we’d buy or assemble a simple green salad and enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.

Lemon-Garlic Sheet-Pan Salmon with Potatoes & Green Beans

Active Time:

25 mins

Total Time:

1 hr

Servings:

4

Nutrition Profile:

No Added Sugar Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Protein Egg-Free Gluten-Free Anti-Inflammatory Mediterranean Diet

With this Lemon-Garlic Sheet-Pan Salmon, you’ll have dinner on the table in a snap—and cleanup is a cinch, too. Omega-3-rich salmon becomes flaky from oven-roasting, which also creates perfectly crisp, golden potatoes and fork-tender green beans. The whole dish gets a bright lemony coating that is balanced out by spicy black pepper and earthy garlic, while dill adds a fresh finishing touch. Keep reading for our expert tips, including how to ensure your potatoes become beautifully browned and not mushy.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Cut your potatoes into quarters if they are large, or leave them whole if they are small. Spreading them evenly in the pan will promote even cooking and browning.
You can brush the sauce onto the green beans after drizzling to ensure more coverage, or you can move the beans around in the sauce before or after baking.
You can substitute the green beans with thin asparagus and replace the dill with another tender herb, such as basil, thyme, cilantro or parsley.

Nutrition Notes

Salmon is an omega-3-rich fish that supports heart and brain health. Salmon also provides muscle-building protein and vitamin B12 for a healthy nervous system. Salmon is one of the few natural sources of vitamin D, which is necessary for healthy bones and immunity. Wild-caught salmon even gives you the anti-inflammatory antioxidant astaxanthin.
Potatoes are a great source of potassium, which is necessary for healthy blood pressure. The fiber in potatoes will help fill you up and keep things moving through your gut. And while we often think of citrus fruit for vitamin C, potatoes are rich in the immune-boosting vitamin as well.
Besides adding a gorgeous green accent to this dish, green beans also provide bone-building vitamin K and add to the vitamin C content. The fiber in green beans will feed your gut’s beneficial bacteria and help stabilize your blood sugar. Regularly eating green beans may improve your heart health and reduce your risk of cancer.

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Ingredients

1 (24-ounce) package baby Yukon gold potatoes, scrubbed and halved or quartered (about 5 cups)
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
¾ teaspoon pepper, divided
2 tablespoons lemon juice
4 small cloves garlic, finely chopped (about 1 tablespoon)
1 tablespoon chopped fresh dill, plus more for garnish
4 (5-ounce) skinless salmon fillets
1 (8-ounce) package trimmed haricots verts or thin green beans (about 4 cups)

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together on the prepared baking sheet until coated; spread into an even layer. Roast until the potatoes begin to soften and brown, about 20 minutes.

Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood
Meanwhile, whisk 2 tablespoons lemon juice, chopped garlic, 1 tablespoon dill and the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper together in a small bowl.

Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood
Push the potatoes to one side of the pan. Arrange 4 salmon fillets and 4 cups haricots verts (or thin green beans) in an even layer in the empty space. Brush half of the lemon juice mixture (about 2 tablespoons) over the salmon; drizzle the remaining mixture over the beans. Roast until the potatoes are fork-tender, the beans are tender-crisp and the salmon flakes easily with a fork, about 15 minutes. Garnish with additional dill, if desired.

Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood

Nutrition Information

Serving Size: about 4½ oz. salmon & 1 cup each potatoes & green beans

Calories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mg

Frequently Asked Questions

Do you cover the pan when baking salmon?

We suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.
How should I store and reheat leftovers?

You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.
What should I serve with sheet-pan salmon and green beans?

While this recipe is a complete meal, we’d buy or assemble a simple green salad and enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.