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.
Wow, I had a seriously epic birthday weekend!
We had dinner at my parents’ house Friday night then began my Saturday birthday with J’s soccer game.
It doesn’t get much cuter than watching a bunch of 5-year-old boys and girls run around a soccer field. ❤️
We followed that by a birthday lunch out, a kids birthday party, a Halloween party and a Diwali party at our neighbor’s house.
Then we took the kids to my parents’ house for a spend-the-night party while my husband and I went to dinner and the symphony uptown.
We sat at the bar of a new restaurant, had a delicious cocktail and a salad for me, steak for him and then went to hear our Charlotte symphony orchestra play the music of Andrew Lloyd Weber.
Then, gloriously, we came home to a quiet and empty home and got to sleep in and have a grown-up morning with a restaurant breakfast that did not involve crayons.
Fellow moms and dads, you know what I’m talking about, right?!
Sometimes, adulting is pretty fun 😊
Alas, it’s now Monday and the work week is bearing down on me. But Halloween is on the horizon, so I’m just going to focus on that fun and get myself through all the rest. 🙌
So, let’s do some food!
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.)
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.
Tips on how to roast salmon:
It’s OK to use salmon with the skin-on. I think it adds more flavor to have the skin on when it’s roasting. And I find that after it’s roasted, using a spatula to lift up the salmon from the sheet pan usually helps separate it from the skin cleanly.
The cooking time depends on the thickness of your salmon.
Fish takes approximately 10 minutes per inch of thickness. So if your fish is 1-inch thick at the largest part, it’ll cook through in 10 minutes. If it’s an inch and a half, it’ll take about 15 minutes.
Salmon should reach an internal temperature of 145. 👍(I have and recommend using a digital thermometer.)
OK, let’s talk specifics about making this one-pan salmon and potatoes, so you can get your dinner game on!
(If you want to skip to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.)
Notes on one-pan salmon and potatoes with green beans:
- 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.
- 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.
- 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.
- 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.
Wondering, can you use frozen salmon here?
I prefer fresh, but sometimes frozen fish is just as good an option. (It’s frozen just after being caught, so it’s preserved with all the great flavor.)
Just be sure to thaw it overnight in the fridge so it’s not still partially frozen when you start to roast it.
One quick note on leftovers too…
You may have extra dressing depending on how much you want to drizzle on. I save the extra for a lunch salad the next day, especially with any extra salmon we might have saved!
I just add some fresh greens to a big bowl and add on any leftover salmon that I have and flake it up. Then maybe add on some cherry tomatoes, olives, croutons – whatever salad goods you have on hand.
Drizzle it all with the extra dressing and you are doing lunch right! 🙌
If you love salmon like I do — and if you love easy weeknight dinners like I do — I hope you’ll give this easy baked salmon and potatoes recipe a try!
For the sheet pan salmon and veggies:
- 1 1/4 lbs. baby red potatoes, halved if large (you want about 1-inch pieces)
- 3/4 lb. green beans, trimmed
- 1/2 small red onion, sliced 1/4-inch thick
- 1 1/4 lbs. wild-caught fresh salmon
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- Scant 1/2 teaspoon garlic powder, divided
- 1 lemon, sliced
- For serving: 1/4 cup crumbled feta cheese
For the lemony vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Pinch of salt and pepper
- Preheat oven to 400.
- Toss potatoes with two teaspoons olive oil, a scant 1/2 teaspoon salt, 1/4 teaspoon black pepper and a scant 1/4 teaspoon garlic powder.
- Roast at 400 for 20 minutes.
- Meanwhile, toss the green beans and red onions with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a scant 1/4 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, 1/4 teaspoon salt and 1/4 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!
I used baby red potatoes, but you could substitute Yukon potatoes or fingerlings. Just cut them into about 1-inch pieces so they cook through.
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.
I prefer fresh, wild-caught salmon. It’s got the most nutrients and has better flavor, in my opinion.
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.
You may have extra dressing depending on how much you want to drizzle on. I save it for a lunch salad the next day, especially with any extra salmon we might have leftover!
Amount Per Serving: Calories: 547Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 80mgSodium: 722mgCarbohydrates: 39gFiber: 6gSugar: 7gProtein: 32g