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Lemon Herb Salmon Sheet-Pan Dinner

Healthy dinner · Mediterranean-inspired · Easy

Lemon Herb Salmon Sheet-Pan Dinner

Salmon, green beans, and baby potatoes roast together for a practical, low-cleanup dinner with lemon and herbs.

Editor-reviewed for clarity and home-kitchen practicality

Prep
12 min
Cook
28 min
Total
40 min
Serves
2

Ingredients

  • 12 oz baby potatoes, halved
  • 8 oz green beans, trimmed
  • 2 salmon fillets, about 5 oz each
  • 2 tablespoons olive oil, divided
  • 1 lemon
  • 1 garlic clove, finely grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Cooking steps

  1. 1Heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment. Toss the potatoes with 1 tablespoon olive oil, half the salt, and half the pepper.
  2. 2Arrange the potatoes cut-side down and roast for 15 minutes so they get a head start before the salmon is added.
  3. 3Meanwhile, combine the remaining olive oil with the garlic, oregano, zest from half the lemon, and the remaining salt and pepper.
  4. 4Remove the pan from the oven. Turn the potatoes, add the green beans, and place the salmon fillets skin-side down in the center. Brush the herb mixture over the salmon and vegetables.
  5. 5Return the pan to the oven for 10 to 13 minutes, until the salmon flakes easily and reaches 145°F (63°C) and the potatoes are tender when pierced.
  6. 6Squeeze lemon juice over the pan just before serving. Divide the salmon and vegetables between two plates and spoon over any juices left on the pan.

Useful substitutions

  • Use asparagus in place of green beans and add it with the salmon.
  • Small cauliflower florets can replace potatoes; roast them for 10 minutes before adding the salmon.
  • Fresh dill or parsley can replace dried oregano; add fresh herbs after roasting.

Food safety and allergens

Cook fish to an internal temperature of 145°F (63°C). Fish is a major allergen; choose a suitable alternative if needed.

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