Sheet Pan Salmon with Lemon Parmesan Green Beans and Baby Potatoes Recipe
This Sheet Pan Salmon recipe offers a quick and healthy meal perfect for busy weeknights. Featuring tender salmon fillets baked alongside baby yellow potatoes and green beans, all coated in a flavorful lemon, Parmesan, and garlic sauce, this dish delivers vibrant flavors with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Vegetables
- 4 (6-ounce) salmon fillets
- 1 pound baby yellow potatoes
- ½ pound green beans
Sauce and Seasoning
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley (plus more for garnish)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- Boil Potatoes: Bring a pot of water to a boil and add the baby yellow potatoes. Cook them until they are fork-tender, approximately 15 minutes, then drain well.
- Prepare Sauce: In a small bowl, whisk together the lemon juice, grated Parmesan cheese, olive oil, minced garlic, and chopped parsley to create a bright and tangy sauce.
- Assemble on Sheet Pan: Arrange the boiled potatoes, green beans, and salmon fillets in a single layer on the prepared baking sheet. Season everything generously with salt and pepper. Brush the prepared lemon-Parmesan sauce evenly over the salmon and vegetables.
- Bake: Place the baking sheet in the oven and bake for about 15 minutes, or until the salmon flakes easily with a fork and vegetables are tender. Remove from oven and garnish with additional parsley if desired. Serve immediately for a fresh and flavorful meal.
Notes
- Boiling the potatoes before baking ensures they cook through perfectly and reduces the overall baking time.
- You can substitute green beans with asparagus or broccoli for a different vegetable variation.
- For extra crispiness on the salmon skin, pat the fillets dry before seasoning and sauce application.
- Leftovers can be refrigerated for up to 2 days and gently reheated.