Sheet Pan Salmon
This easy Sheet Pan Salmon recipe is baked in the oven with optional green beans and potatoes for a full meal.
Equipment
- Aluminum Sheet Pans
- Ceramic Nonstick Cookware Set
- Fish Turner
- Mixing Bowl Set
- Garlic Press
- cutting board
- Knife Block Set
Ingredients
- 4 6-ounce salmon fillets
- 1 pound baby yellow potatoes
- ½ pound green beans
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley plus more for garnishing
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Lined a rimmed baking sheet with parchment paper.
- Bring a pot of water to a boil and boil the potatoes until fork tender, about for 15 minutes.
- In a small bowl, combine the lemon juice, Parmesan cheese, olive oil, garlic, and parsley.
- Place the salmon, potatoes and green beans in a single layer onto the prepared baking sheet, and season them with salt and pepper. Then brush the prepared sauce over the salmon and the vegetables.
- Bake in the oven until the salmon flakes easily with a fork, about 15 minutes. Enjoy immediately.
Notes
Sheet pan salmon is best right when it’s ready. If you have leftovers, you can refrigerate the fully-cooled fish and veggies in an airtight container for up to 3 days. To reheat, place them on a parchment-lined baking sheet and bake at a low temperature, like 300°F, until heated through. You can also microwave it in short bursts until the salmon is warm. You can freeze cooked sheet pan salmon in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating using the instructions above.
Nutrition
Serving: 1filletCalories: 441kcalCarbohydrates: 26gProtein: 39gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 99mgSodium: 203mgPotassium: 1469mgFiber: 4gSugar: 3gVitamin A: 601IUVitamin C: 37mgCalcium: 115mgIron: 3mg
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