Simple, fresh, and full of flavor, this Baked Salmon Recipe with Potatoes and Green Beans is one of my family’s favorite sheet pan dinners. The buttery garlic-lemon sauce is exceptional, and the whole meal is ready in about 30 minutes.
On nights when I want bright, fresh flavors like lemon and parsley, this baked salmon with potatoes and green beans is always my go-to. The salmon stays juicy and flaky when cooked properly, and the fresh herbs and lemon brighten every bite. The combination of tender potatoes, crisp-tender green beans, and a savory butter-garlic glaze makes this an easy, satisfying dinner.
Why You’ll Love This Baked Salmon Recipe
- One-pan convenience. Everything cooks together on a single sheet pan, so cleanup is quick and easy.
- Bright, balanced flavors. The lemon and parsley add freshness, while the brown sugar in the glaze adds a hint of sweetness that balances the tang.
- Quick to prepare. Prep takes about 10 minutes and the oven does the rest — dinner is on the table in roughly 30 minutes, perfect for busy weeknights.
- Versatile for any occasion. Simple enough for a family meal yet attractive enough for guests, this recipe works for casual dinners or more special nights.
Ingredients for Oven-Baked Salmon
- Salmon: Four fillets (about 6 ounces each), skin on or off.
- Vegetables: Yukon gold potatoes and green beans, plus garlic.
- Olive oil for roasting the potatoes.
- Butter: Melted, to make the garlic-lemon glaze.
- Lemon: Freshly squeezed juice and slices for garnish.
- Brown sugar: A touch to balance the lemon.
- Seasoning: Fresh parsley, salt, and black pepper.
How to Bake Salmon
- Prepare: Preheat the oven to 400°F.
- Potatoes: Toss quartered Yukon golds with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them evenly on a rimmed baking sheet and roast for 13–15 minutes, until just tender and beginning to brown.
- Add the salmon: Move the potatoes to one side and place the salmon fillets in the center of the pan. Melt butter and whisk with minced garlic, chopped parsley, lemon juice, and brown sugar. Reserve about 1 1/2 tablespoons of the mixture, and brush the rest over the salmon.
- Add green beans: Toss trimmed green beans with the reserved butter mixture and arrange them on the other side of the pan.
- Cook: Season the salmon, potatoes, and beans with the remaining salt and pepper. Return the pan to the oven and bake for about 10 minutes, depending on fillet thickness, until potatoes are golden and tender and salmon reaches 145°F. For extra browning, broil 2–3 minutes at the end.
- Serve: Garnish with lemon slices and serve hot.
Recipe Tips and Variations
- High heat helps: Baking at 400°F quickly sears the exterior, locking in moisture so the salmon stays flaky and tender. Use the broiler briefly for more color.
- Check temperature: Salmon typically needs 10–14 minutes at 400°F, but thickness varies. Start checking at 10 minutes with an instant-read thermometer and remove at 145°F.
- Swap the veggies: Sheet pan recipes are flexible — swap green beans for broccoli or asparagus, and use sweet potatoes or wedges instead of Yukon golds if you prefer.
Serving Suggestions
This sheet pan dinner is a complete meal with potatoes and green beans, but you can easily pair it with a roll or a simple side. Leftover salmon flakes make a great salad topping. Serve with extra lemon wedges for a bright finish.
How to Store and Reheat Leftovers
Store leftover baked salmon in an airtight container in the refrigerator for up to 1–2 days. Leftover fillets are excellent when flaked over salads. To freeze, remove the skin and seal in an airtight container for up to two months.
More Easy Salmon Recipes
- Grilled Salmon Salad with Dill Vinaigrette
- Salmon Florentine
- Old Bay Roasted Salmon
Baked Salmon with Potatoes and Green Beans
Ingredients
- 1 pound Yukon gold potatoes, quartered
- 2 tbsp olive oil
- 1½ tsp salt, divided
- ½ tsp fresh ground black pepper, divided
- 4 (6 ounces each) salmon fillets, skin on or off
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh chopped parsley
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp brown sugar
- 1 pound green beans, trimmed
- Lemon slices, for garnish
Instructions
- Heat oven to 400°F.
- Toss potatoes with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer on a large rimmed baking sheet.
- Roast potatoes for 13–15 minutes, until just tender and starting to brown.
- Remove from oven. Push potatoes to one side and arrange salmon fillets down the center.
- Melt butter and whisk in garlic, parsley, lemon juice, and brown sugar. Reserve 1 1/2 tablespoons of the mixture.
- Brush the remaining butter mixture over the salmon.
- Toss green beans with the reserved butter mixture and place on the other side of the pan.
- Season everything with the remaining salt and pepper. Return to the oven and bake about 10 minutes, until potatoes are golden and salmon reaches 145°F.
- For extra browning, broil 2–3 minutes at the end. Serve with lemon slices.
Nutrition
Carbohydrates: 26 g |
Protein: 39 g |
Fat: 30 g |
Saturated Fat: 10 g |
Cholesterol: 124 mg |
Sodium: 1066 mg |
Potassium: 1553 mg |
Fiber: 6 g |
Sugar: 7 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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