Salmon Sheet Pan Dinner for Two

Pull Out the Sheet Pan for an Easy Salmon Dinner

If you don’t already have a couple of sheet pan dinners in your lineup of weeknight meal recipes you’re missing out on an easy night in the kitchen. Sheet pan recipes utilize high-heat roasting to cook the food quickly and deliver rich flavor through caramelization, making the need for lots of seasoning or extensive prep work unnecessary. Oven-roasting is also a hands-off way to cook, allowing you time for things like making a salad or setting the table. And, of course, there’s the obvious perk of easy cleanup because everything was cooked in one pan.

This sheet pan salmon dinner for two is a healthy, delicious combo that goes from grocery bag to table in under 45 minutes. The meal includes baby yellow potatoes, fresh green beans, and brown sugar-glazed salmon, and has carefully calculated the roasting times for each ingredient so everything is perfectly cooked.

Key Ingredients

• Salmon: Choose 4 to 6 ounce, skin-on salmon fillets. The skin helps keep the fish moist, adds flavor, and makes the fillets easier to handle once cooked. (Pictured in this post are 6-ounce Atlantic salmon fillets raised in the Faroe Islands.)
• Baby potatoes: Baby yellow potatoes are a favorite of ours roasting. They caramelize nicely in the oven and have a natural buttery flavor.
• Green beans: If you’ve never tried roasting fresh green beans, you’re in for a treat. They’re not the prettiest things you’ll ever put on a plate, but that little bit of browning that develops in the oven gives them a deliciously subtle, sweet flavor.

How to Make Our Salmon Sheet Pan Dinner for Two

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Roast for an additional 8 minutes or until the salmon is cooked to your liking (10 minutes maximum). Serve immediately.

Sheet Pan Salmon with Potatoes and Green Beans

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This quick and easy sheet pan dinner menu features brown sugar-glazed salmon, roasted baby potatoes and spicy green beans.

Yield: 2 servings

Prep Time: 5 minutes mins

Cook Time : 40 minutes mins

Total Time : 45 minutes mins

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Ingredients 

• 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

Instructions 

• 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.

Recipe Notes

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.

Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.