Sprig Originals's kitchen / Sheet-Pan Lemon-Garlic Salmon with Crispy Potatoes and Green Beans
Sheet-Pan Lemon-Garlic Salmon with Crispy Potatoes and Green Beans
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A whole Mediterranean dinner on one tray: baby potatoes get a head start until golden and crisp-edged, then green beans and lemon-garlic salmon join them for the last 13 minutes. Crumbled feta and fresh dill go on straight out of the oven, so the cheese softens against the hot fish. Eleven ingredients, one pan to wash, on the table in about 45 minutes.
Ingredients
Tray
- 1.5 lb baby potatoes, halved (quartered if large)
- 12 oz green beans, trimmed
- 4 fillets skin-on salmon fillets, about 6 oz each
- 5 tbsp olive oil
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Lemon-garlic oil and finishing
- 3 cloves garlic, finely grated or minced
- 1 whole lemon, zested then cut into wedges
- 1 tsp dried oregano
- 0.5 cup feta, crumbled
- 2 tbsp fresh dill, chopped
Instructions
- Heat the oven to 425°F (220°C) with a rack in the middle. Toss the halved potatoes on a large rimmed sheet pan with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread them cut-side down in a single layer and roast for 20 minutes.
- While the potatoes roast, stir together the remaining 3 tablespoons olive oil, the garlic, lemon zest, oregano, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl. Toss the green beans with about 1 tablespoon of this mixture.
- Pull the pan out and push the potatoes to one third of the tray, flipping them as you go. Scatter the green beans down the middle and lay the salmon fillets skin-side down along the empty side. Spoon the remaining lemon-garlic oil over the salmon, rubbing it across the tops.
- Return the pan to the oven and roast 12 to 14 minutes, until the salmon flakes at the thickest part and reads 125–130°F (52–54°C) on a thermometer, the beans are blistered in spots and the potatoes are crisp and golden.
- Scatter the feta and dill over the whole tray while it is still hot and let it sit 2 minutes so the cheese softens. Squeeze lemon wedges over everything and serve straight from the pan.
Chef's tips
- Cut the potatoes no larger than 1 inch so they finish in the same time as the salmon — anything bigger will still be firm at the end.
- If your salmon fillets are thin (under 1 inch), start checking at 10 minutes; thicker center-cut pieces may need the full 14.
- Swap the green beans for broccoli florets or asparagus — broccoli goes in at the same time, asparagus only needs the last 8 minutes.
- Line the pan with parchment for easy cleanup, but skip foil directly under the potatoes; parchment gives a better crust.
Nutrition (per serving, estimated)
651calories
43gprotein
38gcarbs
35gfat
Estimates only — values vary with brands and portions.
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