Easy Sheet Pan Salmon with Vegetables (Healthy Dinner)
Servings: people
This sheet pan salmon is an easy dinner with tender salmon, roasted vegetables, and a flavorful honey mustard sauce—all cooked on one pan for a satisfying meal with minimal cleanup.
Ingredients
- 4 salmon fillets (5 to 6 ounces each / 140 to 170 g each); skin on or off
- 1 pound potatoes cut into 1-inch chunks, or halved baby potatoes
- 12 ounces green beans trimmed; frozen green beans work too
Honey Mustard Lemon Sauce
- 3 tablespoons extra virgin olive oil plus 1 tablespoon for the potatoes
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon salt and black pepper – adjust to taste
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C).Add 1 pound potatoes cut into 1-inch chunks. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out in a single layer.Bake for 15 minutes.
- Make the sauce: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons Dijon mustard, 2 tablespoons honey, 3 cloves garlic, ½ teaspoon dried oregano, ½ teaspoon salt, and black pepper.
- Add the salmon and green beans: Remove the pan from the oven. Push the potatoes to one side of the pan. Add 12 ounces green beans and 4 salmon fillets.Toss the green beans with a few spoonfuls of the sauce. Spoon the remaining sauce generously over the salmon.
- Finish and serve: Bake for 12 to 18 minutes, depending on the thickness of the salmon, until it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.If the green beans need a few more minutes, transfer the salmon to a plate and return the vegetables to the oven until tender.Divide the salmon and vegetables among plates. Spoon any extra honey mustard sauce from the pan over the salmon and vegetables before serving with lemon wedges.
Notes
Substitutions
- Salmon → Steelhead trout, cod, halibut, or another firm fish. Frozen salmon works too; thaw overnight in the refrigerator first.
- Potatoes → Yukon Gold potatoes, red potatoes, baby potatoes, or sweet potatoes.
- Green beans → Broccoli florets, asparagus, zucchini chunks, Brussels sprouts, or sugar snap peas.
- Olive oil → Avocado oil or another neutral cooking oil.
- Dijon mustard → Whole grain mustard or spicy brown mustard.
- Honey → Maple syrup or agave nectar. Or leave it out and add a little extra olive oil.
- Lemon juice → Lime juice or a splash of white wine vinegar.
- Garlic → Garlic-infused olive oil for garlic-intolerant people, or simply skip it.
- Dried oregano → Italian seasoning, thyme, dill, or parsley.
