
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
- 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.



Sheet Pan Salmon with Potatoes and Green Beans
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.
Kristine S says
So easy! So tasty! This is what I need after cleaning all day. My friend watched me reclining in front of the TV after running around for 6 hours and thought I was ordering out. Every now and then I got up to add the beans, then the fish to the oven, and soon there was a delicious meal on the table. And very little clean up afterwards! Who could ask for anything more?
Thank you!
Madelyn says
Easy and delicious. A regular staple in our house. I have used frozen beans with success too! Winner!