One-pan salmon and potatoes with green beans is an easy sheet pan dinner with wild-caught salmon, baby red potatoes and green beans, all roasted and topped with feta cheese and a lemony vinaigrette.
Salmon is my very favorite fish and something I try to eat at least once a week. I've been out of the habit of that for the last few months and am looking to get back on it.
(They say you should eat two servings of fish/seafood a week and I'm trying to be better about that.)
Previously I've shared my honey lime salmon, easy BBQ salmon, salmon and leeks and honey Dijon salmon recipes.
And today's Greek-flavored roasted one-pan salmon and potatoes with green beans is an easy, weeknight dinner that offers all the flavor!
The salmon, potatoes and green beans are simply roasted with just some basic seasonings.
But then you top them with feta cheese and drizzle an easy homemade lemony vinaigrette over them for serving and they are transformed!
They suddenly have layers of Mediterranean flavor, with pops of bright fresh lemon and a salty bite from the feta cheese. Delicious!
So let's get cooking.
Recipe Notes:
Potatoes: I used baby red potatoes, but you could substitute Yukon potatoes or fingerlings. Just cut them into about 1-inch pieces so they cook evenly and cook through until tender.
Vegetable: Similarly, I love the green beans with these flavorings but you could substitute a different vegetable. Broccoli would be great and would cook in about the same amount of time.
Salmon: I prefer fresh, wild-caught salmon. It's got the most nutrients and has better flavor, in my opinion. No worries if you need to use farm-caught salmon though. It's good, too. If your salmon is frozen, just make sure to thaw it overnight or in a water bath until it's completely thawed before roasting it.
Dressing: The lemony vinaigrette takes just minutes to shake up in a jar (or whisk up in a bowl) and has a great freshness and brightness to it. However, you could substitute a store-bought lemon vinaigrette or Greek dressing if you prefer.
Note: You may have some extra dressing, depending on how much you want to use drizzled over the salmon, potatoes and veggies.
If you love salmon like I do - and if you love easy weeknight dinners like I do - I hope you'll give this easy sheet pan salmon and potatoes recipe a try!
Enjoy!
XO,
Kathryn
P.S. Check out my salmon, potatoes and asparagus sheet pan dinner and my sheet pan chicken and broccoli with bell peppers for more easy dinner ideas!
Sheet Pan Salmon and Potatoes with Green Beans
Ingredients
For the sheet pan salmon and veggies:
- 1 ¼ lbs. baby red potatoes, halved if large (you want about 1-inch pieces)
- ¾ lb. green beans, trimmed
- ½ small red onion, sliced ¼-inch thick
- 1 ¼ lbs. wild-caught fresh salmon
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ¾ teaspoon black pepper, divided
- Scant ½ teaspoon garlic powder, divided
- 1 lemon, sliced
- For serving: ¼ cup crumbled feta cheese
For the lemony vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Pinch of salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- Toss potatoes with two teaspoons olive oil, a scant ½ teaspoon salt, ¼ teaspoon black pepper and a scant ¼ teaspoon garlic powder.
- Roast at 400 for 20 minutes.
- Meanwhile, toss the green beans and red onions with 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon black pepper and a scant ¼ teaspoon garlic powder. Spread out on a second sheet pan.
- After 20 minutes, stir the potatoes and return to the oven along with the second sheet pan of the green beans and red onion slices. Roast for 10 minutes.
- Season the salmon with remaining teaspoon of olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Lay lemon slices on top of the salmon.
- After 10 minutes, add the salmon to the sheet pan with the potatoes (move them to the edges of the pan) and return to the oven. Continue roasting everything for 10-15 additional minutes, until the salmon is cooked through. (It will depend on the thickness of your fish. They say to cook it for about 10 minutes per inch of thickness at the thickest part of the fish.)
- Meanwhile, combine all of the vinaigrette ingredients in a small jar with a lid and shake until well combined. Or you can place them in a bowl and whisk everything together.
- Serve the salmon and green beans with a drizzle of the lemony vinaigrette. Sprinkle crumbled feta cheese over everything. Enjoy!
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B says
We loved this dish.
Especially the salmon with the
lemon vinaigrette.
The feta really brings out the flavor
of the beans.
Will make this easy dish many times again.
Kathryn says
I'm so happy to hear you enjoyed it! Thanks so much for sharing!
Armando J. Warren says
Occasionally, the taste of a meal is revealed in its serving. Even though I'm dieting, but I must eat this recipe. Salmon and potato are both my favorite.
Jen says
Can I please clarify that the green beans and red onions are cooked in a separate pan from the salmon and potatoes per the recipe? Or are they being combined at some point? It seems like they are cooked in 2 separate pans from the directions but the title specifies this is a one pan meal.
Kathryn Doherty says
Yes, I think it's helpful to use 2 sheet pans so that everything can roast (instead of being overcrowded and steaming). If you have a smaller amount or a larger pan, you could certainly do it all together on one pan if you'd like. Hope that helps!