Description
A vibrant and healthy sheet pan meal featuring succulent salmon, crispy baby potatoes, and fresh green beans, all roasted with a tangy lemon and garlic marinade.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, sliced into rounds
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or foil.
- Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper in a mixing bowl.
- Add the halved baby potatoes to the bowl and coat them with the marinade.
- Spread the potatoes out on the sheet pan in a single layer and roast for 12 minutes.
- Toss the green beans in the bowl with any leftover marinade.
- Remove the sheet pan from the oven and create space by pushing the potatoes aside.
- Add the seasoned green beans and salmon fillets to the pan.
- Brush the salmon with any remaining marinade and top with lemon slices, if desired.
- Return the pan to the oven and roast for an additional 13-15 minutes, or until the salmon flakes easily with a fork.
- Sprinkle with chopped parsley before serving.
Notes
For added flavor, marinate the salmon for at least 30 minutes before cooking. This dish can also be prepared using an air fryer for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg