Baked Salmon with Roasted Potatoes and Green Beans

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4

Introduction

baked salmon with potatoes and green beans is a balanced, wholesome dish that layers tender, flaky salmon with golden roasted potatoes and bright, crisp green beans. It’s special because the combination of textures and flavors feels both hearty and fresh—rich salmon, earthy potatoes, and vibrant veggies in one pan. Minimal prep and a smart cooking sequence keep everything easy and flavorful. Quick tip: roast the potatoes first since they take longer, then add salmon and green beans so all three finish at the same time.

Ingredients

Salmon

• 4 salmon fillets (6 oz each / 170 g)
• 2 tbsp olive oil (30 ml)
• 2 cloves garlic, minced
• 1 tbsp lemon juice (15 ml)
• 1 tsp lemon zest (2 g)
• 1 tsp fresh dill, chopped (1 g)
• Salt and black pepper, to taste

Potatoes

• 1 1/2 lb baby potatoes, halved (680 g)
• 2 tbsp olive oil (30 ml)
• 1 tsp smoked paprika (2 g)
• 1 tsp garlic powder (2 g)
• Salt and black pepper, to taste

Green Beans

• 12 oz fresh green beans, trimmed (340 g)
• 1 tbsp olive oil (15 ml)
• 1/2 tsp salt (3 g)
• 1/4 tsp black pepper (1 g)

Step-by-Step Instructions

1. Preheat and prep potatoes: Heat oven to 400°F (200°C). Toss halved potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a sheet pan and roast 15 minutes until edges start to crisp.
2. Season salmon: While potatoes roast, brush salmon with olive oil, garlic, lemon juice, zest, dill, salt, and pepper. Let rest to absorb flavors.
3. Add green beans: Toss beans with olive oil, salt, and pepper. After potatoes have roasted 15 minutes, push them aside and add beans to the center. Roast 10 minutes more.
4. Bake salmon: Place salmon on the sheet pan. Roast 12–15 minutes, until salmon flakes easily and reaches 145°F (63°C).
5. Serve: Arrange salmon, potatoes, and beans on plates. Garnish with extra dill or lemon wedges. Serve hot.

FAQs

Can I use frozen salmon?

Yes, but thaw completely overnight in the fridge and pat dry before seasoning so the flavors stick.

Can I swap the green beans?

Asparagus, broccoli florets, or zucchini roast beautifully with the salmon and potatoes.

How do I get extra-crispy potatoes?

Soak cut potatoes in cold water for 20 minutes, then dry thoroughly before roasting. This removes starch and helps them crisp.

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