Servings: 4 (easily adjust for 2-6 servings if desired)
Total Time: 30-minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 2 tablespoons olive or avocado oil
- 2 tablespoons minced garlic (or 2 teaspoons garlic powder)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces (about 3 small) red or golden potatoes, diced into 1" cubes
- 12 ounces thin green beans, trimmed
- 8 ounces grape tomatoes
- 1 tablespoon olive or avocado oil
- 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 1-2 teaspoons honey
- 1- 2 teaspoons lemon juice
- 2- 3 teaspoons dried thyme, basil, or oregano
- 12-16 ounces boneless, skinless wild caught salmon*, cut into 3-4 ounce fillets
*If using frozen salmon, thaw in the refrigerator the night before cooking (or for about 10-12 hours).
**Depending on the size of your sheet pan, you may need to use two - one for the potatoes and veggies and one for the salmon. Cooking times may vary slightly.
- Wash your hands thoroughly with soap and warm water.
- Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.**
- In a small bowl, combine oil, minced garlic, salt and pepper. Stir well.
- Place potatoes on prepared baking sheet and drizzle with half the garlic oil. Use your hands to toss the potatoes until well coated. Arrange potatoes in a single layer. Bake for 10-12 minutes.
- While potatoes are baking, combine all salmon marinade ingredients in a small bowl. Adjust flavors to your preference. Stir well and set aside.
- Remove baking sheet from oven. Use a spatula to arrange the potatoes to one side of the pan. Add green beans and tomatoes to pan, then drizzle with remaining half of garlic oil. Carefully use your hands or tongs to toss and coat the vegetables. Arrange green beans and tomatoes next to potatoes.
- Place salmon fillets on remaining portion of the sheet pan. Use a basting brush to coat each fillet with the salmon marinade making sure to incorporate minced garlic.
- Place pan back in the oven and bake for 10-12 minutes, or until salmon is easily flaked with a fork. Use a food thermometer to check the internal temperature of the salmon is 145 degrees F.
- Serve warm. Store leftovers in an air-tight container for up to 3-4 days.