Sheet Pan Salmon and Green Beans with Potatoes
This sheet pan spring salmon recipe is perfect for warmer weather. A 30 minute meal made all on one pan with a green goddess sauce!
Servings: 4 people
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
Calories: 488kcal | Carbohydrates: 36g | Protein: 39g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 299mg | Potassium: 1644mg | Fiber: 6g | Sugar: 7g | Vitamin A: 993IU | Vitamin C: 44mg | Calcium: 78mg | Iron: 4mg
