Sheet Pan Salmon is THE low-effort meal to make when you’re too tired to cook. It roasts marinated salmon, green beans, and tomatoes on one sheet pan for a 30-minute dinner that’s full of flavor.
Why you’ll love this recipe!
Easy one-pan meal – My sheet pan salmon is a delicious home-cooked meal that comes together on one pan, just like my kid-approved sheet pan pizza and this easy lemon garlic sheet pan chicken.
Light and flavorful – This may be a good-for-you dinner, but you’d never guess it! A simple marinade packs every bite of salmon, green beans, and tomatoes with mouthwatering, bright flavors.
Mix it up – Go ahead and swap the green beans for asparagus, add potatoes for a heartier meal, or play with the flavors in the salmon marinade.
Some nights, even the thought of cooking dinner exhausts me. It was on one of these nights that I learned about the magic that is one-pan dinners. Turns out that making my sheet pan gnocchi or this sheet pan chicken and potatoes is wayyy quicker and more satisfying than lukewarm takeout.
This oven-baked Sheet Pan Salmon with vegetables is one of my current favorites. I tossed flaky salmon fillets, green beans, and cherry tomatoes in a bright and zesty Mediterranean-inspired marinade, arranged everything on a sheet pan, and let the oven do the rest. It only takes 30 minutes from start to finish, which means less time doing dishes and more time actually enjoying a healthy weeknight meal!
Sheet Pan Salmon Ingredients
Salmon – I roasted 4 skin-on fillets that were all of equal thickness and size. I always keep the skin on the salmon because it locks in the moisture, giving me perfectly flaky, fork-tender fish every time. If you’re using frozen salmon, remember to thaw the filets overnight in the fridge.
Vegetables – I roasted fresh green beans and grape tomatoes on the same sheet pan as the salmon. Frozen green beans should also work, but they won’t be as tender-crisp.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Boost the marinade – Try swapping the oregano and paprika in the marinade for other spice blends, like Italian seasoning, Greek seasoning, Cajun spices, or lemon pepper.
- Change the vegetables – You can also roast the salmon alongside halved brussels sprouts, broccolini, or cauliflower florets. Asparagus and sliced zucchini also work, but should be added to the sheet pan at the same time as the tomatoes.
- Add potatoes – To bulk up your dinner, add halved baby potatoes to the sheet pan and roast them for 10 to 15 minutes before adding the green beans, tomatoes, and salmon.
How to Make Sheet Pan Salmon
Step 1: Make the marinade. Whisk the olive oil, garlic cloves, lemon zest, lemon juice, oregano, and paprika together in a small bowl.
Step 2: Roast the green beans. Add the green beans to a bowl, drizzle some of the marinade over top, and toss to coat. Dump the beans onto the sheet pan and roast for 5 minutes.
Step 3: Add the tomatoes and salmon. Add the tomatoes and more of the marinade to the pan with the green beans, then toss to coat. Push the veggies to the sides of the pan and place the salmon fillets in the middle. Brush the remaining marinade over the top.
Step 4: Roast the salmon. Roast the salmon and vegetables until the salmon is cooked through.
Step 5: Garnish and serve. Season the salmon and veggies with feta cheese and fresh herbs before serving. Enjoy!
Erin’s Tips and Tricks
- Pat the salmon fillets dry with paper towels before brushing on the marinade. Soaking up that surface moisture is the key to giving the salmon a nice sear.
- Always line your sheet pan with parchment paper. It prevents the salmon and veggies from sticking and makes cleanup much faster!
- Watch the salmon closely when it’s under the broiler. It can go from caramelized to burnt pretty quickly.
My Pro Tip
The Salmon Flake Test
You’ll know the salmon is done cooking when it changes from translucent to opaque pink and the thickest part of the fillet flakes easily with a fork. You can also use a meat thermometer to check for doneness. Cooked salmon should be 145ºF internally, although I usually pull mine from the oven when it’s at 135ºF and let it come up to temperature for about 5 minutes.
Roasted Salmon FAQs
Personally, I think brushing the marinade onto the salmon right before baking adds plenty of flavor. But if you have extra time to spare, you can brush on the marinade and let the salmon soak it in for 15 minutes.
Definitely uncovered for this recipe. Covering it with foil would steam the fish and veggies, and while that’s not inherently bad, it won’t give you the deeply caramelized edges we’re after.
Between the roasted salmon, juicy tomatoes, and green beans, this is pretty much a full meal in itself! But for a more well-rounded dinner, I recommend pairing the two with a side of fluffy cooked quinoa, this light lemon zucchini pasta, or baked sweet potatoes. A big, bright arugula salad would really freshen things up, too.
Storage
Refrigerator: After the salmon and vegetables have cooled, pack them into airtight containers and store them in the fridge. They’ll keep for up to 4 days, although I recommend eating them within 1 to 2 days for the best flavors and textures.
Reheating: Place the leftover salmon and vegetables in a baking pan and reheat them in a 275°F oven for about 10 minutes or in the air fryer at 300°F for 3 to 5 minutes.
More Baked Salmon Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 425°F and line a large baking sheet with parchment paper.
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In a small bowl, stir the olive oil, garlic cloves, lemon zest, lemon juice, oregano, and paprika together.
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Place the green beans into a bowl, then drizzle 1 tablespoon of the marinade overtop and toss to combine. Pour the beans out onto the baking sheet and roast in the oven for 5 minutes.
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Remove from the oven, then add the tomatoes, along with 1 tablespoon of the marinade and use your hands to toss to combine.
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Next, push the vegetables to the sides and place the salmon in the middle of the baking sheet. Sprinkle the salmon with salt and pepper, then brush the remaining marinade over the salmon fillets.
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Place the baking sheet back in the oven and cook the salmon and vegetables for 10-12 minutes. Then, switch the oven to broil and broil for 2-3 minutes. Enjoy!
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OPTIONAL: before serving, sprinkle feta cheese and fresh herbs, such as chopped parsley or dill, over the salmon.
*Calories are per serving and are an estimation
Calories: 386kcal | Carbohydrates: 12g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 87mg | Potassium: 1311mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1692IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 3mg
