One pan salmon and potatoes with green beans
One-pan salmon and potatoes with green beans is an easy sheet pan dinner topped with feta cheese and a lemony vinaigrette!
Yield: 4 servings
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.
- 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!
Save This Recipe
Notes
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!
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 39g | Protein: 32g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 80mg | Sodium: 722mg | Fiber: 6g | Sugar: 7g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
