Sheet Pan Salmon Dinner with Baby Potatoes and Green Beans
I’ve got the easiest, sheet pan dinner for you today. Forget that this dinner is absolutely gorgeous, it’s also delicious, healthy, and a no brainer for those busy weeknights when you need something on the table like yesterday. Sheet Pan Salmon Dinner with Baby Potatoes and Greens for the win!
We’re a week into the new year and I can’t help but notice that I’m not alone in my endeavor to start this year off on my best foot. After a holiday of over indulging, I’m all about eating foods that make me feel good and and fuel me in a healthy way. While I’m always consistent with my exercise my eating habits seem to go back and forth between mostly healthy and a little indulgent. I took the “little indulgent” to heart over the holidays and went pretty strong for 3 weeks or so.
These past few weeks my focus has been on meal planning and prep. As someone who cooks for a living, keeps a healthy food mindset most of the year, I’m hear to tell you that the success to eating healthy is MEAL PLANNING. Sure there are more parts to that puzzle but meal planning seems to the most crucial thing for me when I’m really trying to clean things up. When I’ve planned a week of healthy eats, done a little prep to make those weekday dinners a breeze I’m 100% more likely to succeed.
And before I scare you off, please know that I don’t go super crazy with my meal prep either. A) I don’t have the time and B) I think that just enough prep keeps me motivated while too much burns me out and overwhelms me. There’s certainly a happy medium for me. For example, this week I hard boiled eggs, cooked a pork roast in the slow cooker (for dinner one night + leftovers the rest of the week), made hummus, and made sure the fridge and freezer are stocked with cut veggies and smoothie ingredients respectively. I planned a few easy dinners that would provide leftovers for lunch the next day. Just enough to keep me accountable and not so much that I’d be over it.
One of our dinners this week will be a version of this Sheet Pan Salmon Dinner. It’s a meal that comes together in no time and also happens to be one of my husbands favorites. I don’t really like salmon (I know, I know) but am happy to oblige my hubby. For someone that doesn’t like salmon I can cook the shit out of it. Cocky? Perhaps. But it’s the truth. I have a few staple recipes for salmon and I’ve got them dialed. This sheet pan version is one I make often- not always with the potatoes and beans- but the salmon recipe is an old reliable and it’s the bomb! Or so I’m told. 🙂
I used to make the salmon on its own and make the potatoes and veggies separately. Adding the potatoes and beans to the sheet is a no brainer. It’s a one sheet meal (read: easy clean up) and the vinaigrette on the salmon bleeds into the veggies. I promise it’s a crowd pleaser. This dinner will make at least one- maybe two- leftover meals for my hubby. He’ll add the salmon to eggs for a high protein breakfast, or eat it cold the next day for lunch.
What are your favorite meals or snacks to prep? I’m always looking for new inspiration to switch up my regulars so leave me a comment and share your faves! Have a great week and thanks for reading! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
- 1 lb baby potatoes
- 1 1/2 lb piece of salmon (you could use 3–4 smaller pieces too)
- 1 lb green beans, cleaned and trimmed
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey
- zest of 1 lemon
- juice of 1/2 lemon
- 2 teaspoons chopped fresh thyme leaves, chopped
- salt and pepper
- Preheat oven to 400F degrees.
- In a small bowl combine melted butter, olive oil, minced garlic, honey, lemon zest, lemon juice, and chopped thyme leaves; set aside
- Place the green beans in a small bowl and drizzle with 1 tablespoon of olive oil and a pinch of kosher salt and pepper; set aside.
- Bring a large pot of water to boil. Cook potatoes for 5-6 minutes just until tender. Potatoes will finish cooking in the oven. Drain.
- Line a large baking sheet with tinfoil. Place salmon on the foil. Drizzle 3/4 of the marinade over the salmon. Season salmon with a pinch of kosher salt and pepper. Drizzle the remaining 1/4 of the marinade over the potatoes along with a pinch of kosher salt and pepper and toss to combine.
- Lay potatoes and green beans in a single layer next to the salmon.
- Bake in preheated oven for 15-20 minutes- just until salmon is cooked, beans are crisp tender, and potatoes are soft.
- Remove from oven and serve with slices of lemon.