Sheet Pan Salmon and Veggies


What's better than a sheet pan dinner? They are quick, tasty, and clean up is a breeze. I love them more and more these days. They're fantastic for a busy weeknight cooking and just as great for weekend entertaining. I created Sheet Pan Salmon and Veggies for a simple yet delicious Friday night fish dinner. I coated salmon with a delightful mixture of mustard, lemon, and honey, added some potatoes and green beans, and popped them in the oven. The salmon was moist and flavorful, and the veggies were perfectly cooked. And clean up is a breeze!


Ingredients for Sheet Pan Salmon and Veggies:


1- 1 1/2 pounds salmon fillet, cold right from the refrigerator

10 ounces string beans

*10 ounces baby gold potatoes, room temperature, halved or quartered

2-3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

* Cut the potatoes the smaller the better in order for them to cook quickly. The potatoes should be room temperature to speed up the cooking.


Sauce:

3 tablespoons olive oil

zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon honey

4 cloves garlic, minced

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon chopped parsley


Time-Saving Tip: Prepare the sauce an hour in advance.


Cooking Tips: For this preparation, the thicker the salmon fillet, the better since the potatoes need a bit of cooking time.


We're ready to cook.






Combine the sauce ingredients and set aside.








Place the salmon on a parchment-lined sheet pan. Toss the potatoes and beans with salt, pepper, and 2-3 tablespoons of olive oil. Add the vegetables to the pan, spread the sauce on the fish, and transfer to a 425-degree oven. Bake 14-16 minutes depending on the thickness of the fillet.


It's ready! Sheet Pan Salmon and Veggies are delicious. The sauce adds just the right amount of flavor to the fish, and the veggies are a perfect side.

Enjoy!


Sheet Pan Salmon and Veggies:


  • 1- 1 1/2 pounds salmon fillet, cold right from the refrigerator

  • 10 ounces string beans

  • *10 ounces baby gold potatoes, room temperature, halved or quartered

  • 2-3 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • * Cut the potatoes the smaller the better in order for them to cook quickly. The potatoes should be room temperature to speed up the cooking.


  • Sauce:

  • 3 tablespoons olive oil

  • zest of 1 lemon

  • 2 tablespoons lemon juice

  • 1 teaspoon honey

  • 4 cloves garlic, minced

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon chopped parsley

  • Combine the sauce ingredients and set aside.

  • Time-Saving Tip: Prepare the sauce an hour in advance.

  • Place the salmon on a parchment-lined sheet pan. Toss the potatoes and beans with salt, pepper, and 2-3 tablespoons of olive oil. Add the vegetables to the pan, spread the sauce on the fish, and transfer to a 425-degree oven. Bake 14-16 minutes depending on the thickness of the fillet.

  • Cooking Tips: For this preparation, the thicker the salmon fillet, the better since the potatoes need a bit of cooking time.










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