Simple, fresh, and flavorful, this Baked Salmon Recipe with Potatoes and Green Beans is one of my family’s favorite dinners. It all bakes together on one sheet and is done in no time!
An Easy Baked Salmon Recipe
Some nights I crave really fresh flavors. Those usually include lemon and parsley – something about that flavor profile just screams fresh to my taste buds.
When I’m wanting to satisfy that craving, my baked salmon with potatoes and green beans is always at the top of my list! It’s super flavorful and juicy with fresh herbs and lemon juice. And, when cooked properly, the salmon is flaky and delicious!
What really makes this dish a weeknight staple is that it’s a full meal using only one baking sheet! Cover that baking sheet in foil and you’ve cut your clean up time down even more!
Health Benefits of Baked Salmon
You’d be hard pressed to find a diet or program that doesn’t recommend salmon as a healthy option. This is because it’s packed with nutrients like vitamin B12, potassium, omega-3, and selenium. It’s also high in protein and low in carbs – can you say #goals?!
Pro tip: wild caught salmon (not farmed) will have the highest nutritional value.
Ingredients for this Salmon Recipe
- Yukon gold potatoes, quartered
- olive oil
- salt and pepper
- salmon fillets
- lemon juice
- brown sugar
- green beans
- lemon slices
How to Bake Salmon with Potatoes and Green Beans
- Start by heating your oven to 400°F.
- While the oven is coming up to heat, toss together your potatoes with the the oil, salt and pepper. Then, spread your potatoes in an even layer on a large rimmed baking sheet.
- When your oven reaches 400°F, pop the potatoes in and roast them until just tender and starting to brown a bit. This should take about 13 to 15 minutes.
- Next, remove the potatoes from the oven and push to one side of the sheet pan. Arrange your salmon fillets down the center of the pan.
- In a small mixing bowl, melt butter and whisk in garlic, parsley, lemon juice, and brown sugar. Set aside about 1-1/2 tablespoons of the butter-garlic mix. Rub your salmon evenly with the mixture.
- Add the green beans to the other side of the pan and toss them with the remaining melted butter mix, then season everything with the remaining salt and pepper.
- Return the baking sheet to the oven and continue baking for 10 more minutes, or until the potatoes are golden and fork-tender and the salmon is cooked through. Use an Instant Read Thermometer to check your salmon for doneness. Salmon is done at 145˚F.
- Serve your baked salmon, potatoes, and green beans with lemon slices.
Best Temperature for Baking Salmon
I know 400°F might sound like a high temperature to cook such a delicate fish – but have no fear! Baking your salmon at a high temperature will quickly roast the exterior and seal in all of that yummy juiciness. Your salmon will be flaky, tender and moist.
If you want extra browning on top of the salmon, don’t be afraid to put your pan under the broiler for the last 2 to 3 minutes of cooking.
How Long to Bake Salmon
Most salmon filets will bake in a 400˚F oven in about 10-14 minutes. However, all salmon filets will vary in thickness and fat content so cook times will definitely vary. It’s really all about reaching that internal temperature of 145˚F. I use an Instant Read Thermometer and begin checking for doneness at about the 10 minute mark.
How to Know When Salmon is Done Baking
The first sign that your salmon is close to done is when the flesh begins to flake easily from the fillet. The only surefire way to know your salmon is done is by checking the internal temperature. I use an Instant Read Thermometer to check for doneness.
How to Store Baked Salmon
Baked salmon won’t keep as long as other staple foods, but you can keep it in the fridge for 1-2 days. So, if you don’t eat it all up the night you make it, store it in an airtight container in your refrigerator, but not longer than 2 days.
You can also opt to freeze any leftover baked salmon. Simply remove the skin and freeze in an airtight container for up to two months.
Baked Salmon with Potatoes and Green Beans
- 1 pound Yukon gold potatoes, quartered
- 2 tbsp olive oil
- 1½ tsp salt, divided
- ½ tsp fresh ground black pepper, divided
- 4 (6 ounces each) salmon filets, skin on or off
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh chopped parsley
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp brown sugar
- 1 pound green beans, trimmed
- lemon slices, for garnish
- Heat oven to 400°F.
- Toss together potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer on a large rimmed baking sheet.
- Roast potatoes for 13 to 15 minutes, or until just tender and starting to brown a bit.
- Remove from oven; push potatoes to one side of the sheet pan and arrange salmon fillets down the center.
- Melt butter in a small mixing bowl and whisk in garlic, parsley, lemon juice, and brown sugar. Remove 1-1/2 tablespoons of the butter-garlic mix and set aside.
- Rub salmon evenly with the remaining butter mixture.
- Add the green beans to the other side of the pan and toss with the 1 1/2 tablespoons melted butter mix.
- Season everything with the remaining salt and pepper.
- Return to oven and continue baking for 10 minutes, or until the potatoes are golden and fork-tender and salmon is cooked through. Use an Instant Read Thermometer to check for doneness; salmon is done at 145˚F.
- If you want extra browning on top of the salmon, put pan under the broiler for the last 2 to 3 minutes of cooking.
- Serve with lemon slices.