Brown Sugar Glazed Salmon Sheet Pan Dinner
This sheet pan brown sugar salmon dinner pairs caramelized salmon with roasted baby potatoes and fresh green beans. Everything cooks in stages for a balanced, easy weeknight meal.
Servings: 2 servings
Ingredients
- 2 center-cut salmon fillets skin-on (4 to 6 ounces each)
- 3 tablespoons brown sugar
- Salt and freshly ground black pepper
- 3/4 pound baby yellow or red potatoes cut into bite-sized pieces
- 3/4 pound fresh green beans ends trimmed
- Olive oil
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet (13 × 18-inch half sheet pan) with parchment paper.
- In a shallow dish, combine the brown sugar with 1/2 teaspoon salt and a few grinds of black pepper. Coat the flesh side and edges of the salmon fillets with the mixture, pressing lightly so it adheres. Set aside.Note: If any sugar becomes syrupy while resting, spoon it back over the salmon before roasting.
- Add the potatoes to a mixing bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange them in a single layer on one side of the prepared sheet pan. Roast for about 15 minutes, or until just tender when pierced with a knife.
- While the potatoes roast, add the green beans to the same mixing bowl. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss to coat.
- Remove the pan from the oven and add the green beans beside the potatoes, leaving space for the salmon. Return the pan to the oven and roast for 10 minutes, until the beans are crisp-tender.
- Remove the pan from the oven and place the salmon fillets skin-side down in the open space. Roast for 6 to 8 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
Notes
Tips for doubling this recipe - For best results, use two sheet pans to avoid overcrowding and rotate them when adding new ingredients.
Nutrition
Calories: 577 | Total Fat: 24g | Cholesterol: 78mg | Sodium: 669mg | Carbohydrates: 59g | Fiber: 8g | Sugar: 24g | Protein: 35g