Sheet Pan Salmon with Potatoes and Green Beans
This oven-roasted, one pan dinner is healthy, delicious and goes from grocery bag to table in just under 45 minutes. The menu features brown sugar-glazed salmon, spicy green beans and baby potatoes, each item added to the pan at just the right time to ensure everything is roasted to perfection.
- 2 center-cut salmon fillets, skin removed (5 to 6 ounces each)
- 3 tablespoons brown sugar
- Salt and freshly ground black pepper
- 1/2 lb baby (or regular) yellow potatoes, cut into bite-sized pieces
- 1/2 lb fresh green beans, ends trimmed
- Olive oil
- Crushed red pepper
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Spread the brown sugar on a plate and combine it with 3/4 teaspoon salt and a few grinds of black pepper. Coat both sides of the salmon fillets with the sugar mixture, pressing lightly to be sure it adheres. Set aside.
- Note: The brown sugar coating may turn a little syrupy while you're waiting for the potatoes and green beans to cook. Just drizzle it over the salmon prior to popping it in the oven.
- Place the potatoes in a mixing bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Arrange them on one side of the prepared pan in a single layer and roast until tender when pierced with the tip of a knife, 16 to 18 minutes.
- While the potatoes roast, add the green beans to the same mixing bowl, drizzle them with olive oil, season with salt and pepper and add 1/4 teaspoon of crushed red pepper (more if you like more heat). Toss to combine.
- Once the potatoes are tender, add the green beans to the pan, being sure to leave room for your salmon fillets. Continue roasting until the beans are crisp-tender, 10 to 12 minutes, then add the salmon to the pan.
- Roast for an additional 8 minutes or until the salmon is cooked to your liking (10 minutes maximum). Serve immediately.
Number of servings:
As written this recipe serves two, but you can easily double the quantities - just use a larger sheet pan. As long as you don't overcrowd it the cooking times remain the same.