Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

Why Make This Recipe

Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans is a perfect dish for busy weeknights. It combines healthy, flavorful ingredients all cooked on one pan, making cleanup a breeze. The salmon is tender and flaky, while the sweet potatoes are sweet and satisfying. The green beans add a crunchy texture, making this meal not only delicious but also balanced. Plus, it’s packed with nutrients and can be ready in under 40 minutes!

How to Make Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

Ingredients:

• 4 salmon fillets (fresh or thawed, skin on or off, about 6 oz each)
• 2 large sweet potatoes, peeled and cubed
• 12 oz fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced or thinly sliced, divided
• Salt, to taste
• Black pepper, to taste
• 1 lemon, zest and juice
• Fresh herbs (dill, parsley, thyme), for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into bite-sized cubes. Trim the ends off the green beans and rinse them well. Pat the salmon fillets dry and set all ingredients aside.

2. In a large bowl, toss the sweet potato cubes with half of the olive oil, half the minced garlic, salt, and pepper. Spread them evenly on a rimmed baking sheet to start roasting first, since they take longer to cook.

3. Place the baking sheet in the oven and roast the sweet potatoes for about 15 minutes until they start to soften but are not fully cooked.

4. While the sweet potatoes roast, toss the green beans in the remaining olive oil, garlic, salt, and pepper. Remove the pan from the oven, stir the sweet potatoes, add the green beans to one side, and place the salmon fillets on the other. Season the salmon with salt, pepper, and a drizzle of olive oil.

5. Return the pan to the oven and bake for an additional 12–15 minutes until the salmon flakes easily with a fork and the green beans are tender-crisp. Cooking time may vary with salmon thickness.

6. Remove from the oven, squeeze fresh lemon juice over the salmon and vegetables, and garnish with fresh herbs like dill or parsley before serving.

How to Serve Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

Serve this meal right from the pan for a family-style presentation. Each plate can include a salmon fillet, a generous scoop of sweet potatoes, and a handful of green beans. This dish goes well with a slice of lemon on the side or a light green salad for added freshness.

How to Store Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

If you have leftovers, let them cool completely before transferring them to an airtight container. These leftovers can last in the fridge for up to 2-3 days. You can reheat them in the microwave or in the oven until warmed through.

Tips to Make Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

• Make sure to cut the sweet potatoes into uniform sizes for even cooking.
• Feel free to use frozen green beans if you don’t have fresh ones on hand.
• Experiment with different herbs or spices to customize the flavor to your liking.

Variation

You can easily swap out the vegetables based on what you have. Asparagus, broccoli, or Brussels sprouts work well too. If you prefer, you can use another kind of fish, like trout or cod, in place of salmon.

FAQs

1. Can I use skinless salmon fillets?
   Yes, skinless salmon fillets can be used. Just adjust the cooking time as needed.

2. What can I serve with this dish?
   A light salad or a side of quinoa can complement this meal beautifully.

3. Can I make this recipe ahead of time?
   You can prep the vegetables and salmon ahead of time and store them in the fridge. Simply bake them when you’re ready to eat!

Sheet Pan Baked Salmon with Sweet Potatoes and Green Beans

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A healthy and flavorful dish combining salmon, sweet potatoes, and green beans, all cooked on one pan for easy cleanup.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 salmon fillets (about 6 oz each)
• 2 large sweet potatoes, peeled and cubed
• 12 oz fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced or thinly sliced, divided
• Salt, to taste
• Black pepper, to taste
• 1 lemon, zest and juice
• Fresh herbs (dill, parsley, thyme), for garnish

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Instructions

1. Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into bite-sized cubes. Trim the ends off the green beans and rinse them well. Pat the salmon fillets dry and set all ingredients aside.
2. In a large bowl, toss the sweet potato cubes with half of the olive oil, half the minced garlic, salt, and pepper. Spread them evenly on a rimmed baking sheet.
3. Roast the sweet potatoes for about 15 minutes until they start to soften but are not fully cooked.
4. While the sweet potatoes roast, toss the green beans in the remaining olive oil, garlic, salt, and pepper. Stir the sweet potatoes, add the green beans to one side, and place the salmon fillets on the other. Season the salmon with salt, pepper, and a drizzle of olive oil.
5. Return the pan to the oven and bake for an additional 12–15 minutes until the salmon flakes easily and the green beans are tender-crisp.
6. Remove from the oven, squeeze fresh lemon juice over the salmon and vegetables, and garnish with fresh herbs before serving.

Notes

Cut sweet potatoes into uniform sizes for even cooking. Feel free to use frozen green beans if fresh ones are not available.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Paleo

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 60mg