Description
This one-pan lemon pepper salmon is the perfect blend of simplicity and flavor, featuring flaky roasted salmon, seasoned baby potatoes, and crisp green beans all cooked together in one tray for easy cleanup.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 pound baby potatoes, halved
- 12 oz green beans, trimmed
- 3 tablespoons olive oil
- 1 large lemon, zested and sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1.5 teaspoons freshly cracked black pepper
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, toss baby potatoes and green beans with 2 tablespoons olive oil, half the lemon zest, garlic powder, onion powder, salt, and 1 teaspoon black pepper.
- Spread veggies evenly on the sheet pan, leaving space in the center for salmon.
- Place salmon fillets in the center, drizzle with remaining olive oil, sprinkle with remaining zest and black pepper, and top with lemon slices.
- Bake for 20–25 minutes or until salmon flakes easily and potatoes are fork-tender.
- Optional: Broil for 2 minutes at the end for a golden top.
- Remove from oven, let rest for 2 minutes, and garnish with fresh parsley.
- Serve hot straight from the pan with extra lemon if desired.
Notes
- Use parchment or foil for easy cleanup and no sticking.
- Substitute green beans with seasonal vegetables like asparagus or zucchini.
- Let salmon rest a few minutes after baking for best texture.