Sheet Pan Salmon Pinch of Yum
A quick and easy sheet pan salmon recipe inspired by Pinch of Yum, featuring perfectly roasted salmon fillets with vegetables, seasoned simply for a healthy and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1 pound green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Spread the potatoes evenly on one side of the prepared sheet pan.
Roast the potatoes in the oven for 10 minutes.
While the potatoes roast, in the same bowl, toss the green beans with the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
Remove the sheet pan from the oven and add the green beans to the other side of the pan.
Place the salmon fillets skin-side down on top of the green beans.
Sprinkle the salmon with the remaining 1/2 teaspoon smoked paprika and 1/2 teaspoon salt.
Arrange lemon slices on top of each salmon fillet.
Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the salmon and vegetables.
Serve immediately.