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This sheet pan salmon and green beans, with roasted potatoes, is paired with a spring green goddess sauce. The salmon, green beans, and potatoes all bake on a single sheet pan while you make this sauce. It’s a simple and healthy 30 minute meal!
Green goddess sauce combines fresh parsley, basil, dill, and chives which pairs well the the salmon and green beans. It’s easy enough for a weeknight meal, but so delicious for company too!
If you’re looking for a spring salmon recipe, this will be your go to! A whole meal on it’s own, you could pair with this butter lettuce salad or strawberry cheesecake bars for dessert. And don’t miss this Mediterranean salmon or sheet pan chicken thighs for another great sheet pan meal.
Table of Contents
The Best Sheet Pan Salmon Recipe
I love it when a full meal can be baked at one time with minimal clean up. With two kids under 3, my evenings revolve around bedtime routines and it doesn’t leave me a lot of time to make dinner before or after. I was craving a meal that had spring herbs and flavors, but also required very little energy.
This meal is so delicious, we’ve made it almost every Friday for the last two months! Not only does it help me get in some omega 3’s for brain health, but it also adds some vegetables for an easy side.
You’ll love this salmon with green beans and potatoes recipe because:
- One pan – Everything bakes on a single sheet pan for easy clean up.
- Easy – Very minimal effort is required for this simple recipe. The most difficult part is making the sauce, and that is just blending everything!
- Healthy – This is the perfect Mediterranean diet meal and fits a Migraine Mediterranean Diet! It’s high in omega-3’s, has fiber, healthy fats, and protein.
- The Sauce – One of my favorite sauces I’ve ever made, this would be a delicious green goddess dressing for a salad, or pair well with chicken.
Ingredients
- Salmon – Use whatever your favorite salmon is. I generally use Verlasso salmon, but also enjoy king or coho salmon. If buying a whole piece, ask your fishmonger for a “center cut, even piece”. If you don’t have a sharp chefs knife at home, you can also have them slice it into fillets for you. The skin can either be on or off, I cooked these skin-on. Farmed salmon tends to be more fatty and buttery tasting while wild salmon can be a little stronger.
- Green beans – Buying pre-washed and trimmed green beans in a package makes this a little bit easier. I recommend using large green beans over French or haricot verts, which will cook much faster.
- Potatoes – Use fingerling potatoes (used here) or tiny baby potatoes.
- Oil – I use olive oil for this recipe. Avocado oil would work as well.
For the green goddess sauce:
- Herbs – I use a combination of basil, dill, parsley, and chives. You could decrease or omit the dill if you’re not a fan of the flavor, but be sure to increase whatever herb is your favorite by the same amount. I also have this creamy basil dressing if you just like basil.
- Olive oil – Extra virgin olive oil is best.
- Mayonnaise – I use an avocado oil based mayonnaise for this sauce – either Chosen Foods or Primal Kitchen.
- Vinegar and Lemon – I love the combination of vinegar and lemon here. If lemon is a trigger for you, use all distilled white vinegar.
- Honey – This cuts the acidity and also adds a nice compliment to the herbs, without being too sweet. You could also use a pinch of sugar or maple syrup.
Recipe Substitutions
This spring salmon and green beans with potatoes is naturally gluten free and dairy free.
- Green beans – can be substituted with small broccoli florets, cauliflower, or asparagus.
- Herbs – substitute any of the herbs with another option. So more basil could be used in the place of dill if you really like basil.
- Lemon – I love lemon here, but it is not necessary. Just add more white vinegar in its place.
- Egg-free option – If you’re egg sensitive, use my egg free mayo recipe for the sauce.
- Low sodium – Omit any added sodium suggestions.
How to Make Sheet Pan Salmon and Green Beans
Step 1: Roast the potatoes
Preheat oven to 425 degrees Fahrenheit. Toss the potatoes with 1-2 teaspoons olive oil, kosher salt, and black pepper to taste. Spread them out on a baking sheet and bake for 15 minutes. Turn down the heat to 400 degrees F. Push the potatoes off to the side of the sheet pan to make room for the salmon and green beans.
Step 2: Make the green goddess sauce
While the potatoes are roasting, make the green goddess sauce. Add fresh herbs, vinegar, lemon juice or additional vinegar, mayonnaise, garlic clove, and honey to a tall jar that will fit an immersion blender or small food processor.
Blend the herbs and ingredients all together till it’s a beautiful light green color and herbs have fully incorporated so it is a smooth texture, then drizzle in the olive oil and blend again. Add salt and pepper to taste. Chill for at least 30 minutes so the flavors can come together. If the mixture is too thin, add a little more mayonnaise to thicken. It will also thicken in the fridge a little bit.
Step 3: Add the salmon and green beans
Arrange the salmon fillets and green beans on the same sheet pan with the potatoes and coat with 2 teaspoons olive oil, salt and pepper. Bake at 400 degrees Fahrenheit for 12-15 minutes or until salmon is cooked to desired doneness, potatoes are golden brown, and the green beans have softened.
If you’re using wild salmon, you may want to cook this on the low end versus a thicker cut of farmed salmon, which will take the full 14-15 minutes to cook.
Salmon Cooking Temperatures
It can be tough to tell if fish is done when cooking a salmon sheet pan dinner. To make sure this salmon and green beans is cooked, here is an easy table reference to use with a meat thermometer. Keep in mind the thickness of your fillets. Farmed salmon tends to be thicker and can cook longer, plus has more fat, which won’t dry out as fast as wild salmon.
Medium Rare – 125-130 degrees Fahrenheit (Cook’s Illustrated says this is the perfect temperature).
Medium – 135-140 degrees. This should please most everyone at the table!
Well Done -145 degrees is the food safety recommendation, but may be on the dry side.
Sheet Pan Tips
Sheet pan meals can be tricky because I often see them not cooked properly for the sake of being easy. Personally I like my potatoes a little brown and crispy versus just semi-baked. The issue I see with other recipes is they put it all on one baking sheet, and potatoes cook much more slowly than salmon or green beans.
Pre-boiling potatoes is an option, but that creates more dishes. Here the potatoes are placed on the pan before the salmon and green beans. This allows them a head start cooking time of 15 minutes. Then add in the salmon and green beans to the pan.
- Use parchment paper to line the bottom of the sheet pan for easier clean up and non-stick properties.
- A dark sheet pan tends to cook a little bit faster than a light sheet pan. But this makes a larger difference for cookies than it does for this meal.
- If you hate your ingredients touching, try these separated sheet pans from GoodCook!
Serving Suggestions
The great thing about a sheet pan meal is it’s a full meal on its own! But if you’d like to add to it, here are some ideas.
- Butter lettuce salad
- Boursin potatoes instead of roasted
- Roasted Garlic Cheese Dip as an appetizer
- Apple fennel salad
- White chocolate brownies for dessert
Storage and Reheating
This salmon and green bean sheet pan meal is definitely best the day of, but can also be used for meal prep. I don’t recommend freezing it. Store in the fridge in an airtight container for 3-4 days.
To reheat, microwave covered with a paper towel in 30 second increments till just warmed through. For best results, reheat in the oven at 350 degrees F for about 5-10 minutes.
You can also eat this meal cold as a salad for lunches! And for leftover sauce, try it with these grilled boneless chicken thighs!
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Sheet Pan Salmon and Green Beans with Potatoes
Ingredients
Sheet Pan Salmon
- 4 6oz fresh salmon fillets, center cut
- 1¼ pound fingerling potatoes*
- 3/4 pound green beans, trimmed and washed
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
Green Goddess Sauce
- 1/4 cup generous/overflowing EACH fresh parsley leaves, chives, basil leaves, and dill (1 cup of fresh herbs total)
- 1/4 cup distilled white vinegar
- 1 1/2 tablespoons lemon juice* or extra white vinegar
- 1/2 cup mayonnaise
- 1 garlic clove
- 1 1/2 teaspoons honey
- 1/3 cup extra virgin olive oil
- kosher salt and fresh black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Toss the potatoes with 1-2 teaspoons olive oil, kosher salt, and black pepper to taste. Spread them out on a baking sheet so they are not overlapping and bake for 15 minutes. Turn down the heat to 400 degrees F.
- Meanwhile, add fresh herbs, vinegar, lemon juice or additional vinegar, mayonnaise, garlic clove, and honey to a tall jar that will fit an immersion blender. Blend the herbs and dressing ingredients all together till it's a beautiful light green color and herbs have been blended in. Drizzle in the olive oil while blending (I find this is best to combine everything smoothly!). Add salt and pepper to taste. Chill for at least 30 minutes so the flavors can come together. If the mixture is too thin, add a little more mayonnaise. It will thicken as it chills in the fridge.
- On the sheet pan with the potatoes, move them to one side. Arrange the salmon fillets and green beans on the same sheet pan and coat/toss with 2 teaspoons olive oil, salt and pepper. Bake for 15 minutes or until salmon is cooked to desired doneness, potatoes are golden brown, and the green beans have softened.
- Serve the sheet pan salmon and vegetables along side the green goddess sauce.
Notes
- Fingerling potatoes – I used both red and yellow potatoes for some color/variety, washed and cut in half (or very large ones cut to the same size). Small dutch or yellow potatoes can also be used.
- Sheet pan – If you’re making a lot of this, I recommend using two sheet pans so everything can be spread out better. Or you will need a very large sheet pan. I use one sheet pan for the potatoes and another for the salmon and green beans.
- If you’re not into some of the other herbs, try my Creamy Basil Dressing with this!
- I highly recommend lemon juice for this, if tolerated, but for those in elimination, use distilled white vinegar.
- Calorie counts – You will definitely have leftover dressing, so this calorie count is a little bit high.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredibly delicious. So easy. I love the one pan!! The sauce is amazing. I keep saying I’m a great baker and an ok cook, but your recipes have bumped me into the great cook category.
Great recipe! Green goddess sauce really lovely. I used blue agave instead of honey. Otherwise stuck to recipe. Delicious. Will definitely make again!
Thanks, Kathy!!
This is one of our go to weeknight dinners! Delicious and everything is on one sheet pan? What more could you ask for? Oh wait, more one sheet dinner recipes!
Haha thank you, Michelle! Will keep this in mind.
I made this tonight and it was absolutely delicious!
Incredibly easy to make and crazy flavorful. Plus, really healthy! We will be making this weekly all summer long. My husband and I practically licked our plates of all the GG sauce. Salmon and GG is such an unexpected but DELISH combo.
Thank you so much!!