Roasted Salmon Sheet Pan Meal with Potatoes & Green Beans made simply in the oven. A beautiful one-pan dinner flavored with lemon, dill, and Dijon mustard.
This roasted salmon sheet pan meal combines tender salmon fillets, crispy roasted new potatoes, and blistered green beans for an easy, impressive dinner. Bright lemon, fragrant dill, and a touch of Dijon mustard bring everything together for a dish that’s simple to prepare and full of flavor.
Sheet pan meals are perfect for busy weeknights or casual gatherings—one pan, minimal cleanup, and a beautiful presentation. The potatoes roast until golden, the green beans get a pleasant char without becoming limp, and the salmon cooks through while staying moist and flaky.
The lemon-dill-Dijon blend is the perfect match for salmon. The assembly is straightforward and forgiving, so you can easily swap vegetables based on what you have on hand—broccoli, asparagus, or cauliflower are all great alternatives with slight adjustments to roasting time.
Equipment
- Heavy-duty quarter or full sheet pan
- Silicone baking mat or parchment paper
Ingredients
- 4 salmon fillets (about 5 oz each)
- 1 pound new potatoes, halved
- 12 ounces fresh green beans
- 2 tablespoons olive oil
- Salt and pepper (about 1/2 teaspoon each, or to taste)
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon dried parsley flakes
- 1/2 tablespoon dried dill
Directions
- Preheat the oven to 425°F (220°C). Line a sheet pan with a silicone baking mat or parchment paper.
- Place halved new potatoes in a bowl or plastic bag. Drizzle with 1–2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Arrange the potatoes on the prepared sheet pan and roast for 15 minutes.
- While the potatoes roast, whisk together the lemon juice, Dijon mustard, parsley, and dill in a small bowl.
- After 15 minutes, remove the pan from the oven. Add the green beans and toss them with the potatoes. Push the vegetables to the edges of the pan and place the salmon fillets in the center (skin-side down if present).
- Brush the lemon-dill mixture over the salmon fillets.
- Return the sheet pan to the oven and roast for another 12–15 minutes, until the salmon is opaque and flakes easily with a fork and the potatoes are tender and golden.
- Serve directly from the sheet pan or transfer to plates. Garnish with extra lemon or fresh herbs if desired.
Notes and Variations
- Vegetable swaps: Use asparagus, broccoli, or cauliflower instead of green beans. Adjust roasting time—tender vegetables like asparagus may need less time.
- Low-carb option: Roast cauliflower florets in place of potatoes; they’ll cook faster, so add them later or cut them larger.
- Fresh herbs: If you have fresh parsley or dill, use them for brighter flavor—about 1 tablespoon of chopped fresh herbs in place of dried.
- Salmon doneness: Cooking time will vary with fillet thickness. Check for flakiness and opaque color at the thickest part.
Nutrition (per serving)
Calories: 663 kcal | Carbohydrates: 31 g | Protein: 55 g | Fat: 35 g | Fiber: 5 g
Salmon is a nutritious, flavorful protein that works well in many quick preparations. If you enjoy this sheet pan method, try it with different seasonings and vegetables for a weekly rotation of easy, healthy dinners.
Let’s make some salmon! 
Recipe slightly adapted from Women’s Day Magazine