Here’s something for when you’re in need of a quick sheet pan dinner and are tired of the same old salmon recipe. This sheet pan salmon dinner comes together in a snap, and because everything cooks on one pan, cleanup is a breeze.
Here, using a store-bought pumpkin butter as a glaze for the salmon saves you so much time, while green beans and potatoes quickly round out the meal. And while we’re on the subject of pumpkin, just trust me on this one. I know salmon and pumpkin aren’t two things you would automatically put together…or maybe you would, and if so, you are my kindred spirit…but if not, take the leap with me here. It’s really freaking good.
I used Trader Joe’s pumpkin butter, but I’ve been making this for years, and have used different varieties of pumpkin butter in the past — ones from the farmers market are other favorites of mine.
Rounding out dinner are green beans, which I just love roasted, along with potatoes. Simple, delicious, and I’ll tell you, these are staples in our house for weeknight dinners.
I usually start with the potatoes – get these chopped up, toss them in some olive oil, and onto the pan. While those are in the oven, I prep the salmon and green beans. The salmon is easy — just rinse, pat dry, then set on foil and cover with a little pumpkin butter. Next, I prep the green beans.
I used to struggle a bit with prepping green beans – all those ends to snap, but I’ve since learned a great trick! I just line a few up on the cutting board so that the ends are even, then slice off the tips, spin them around, line up the other end and do the same slice on the other side. It’s such a time saver!
Once the potatoes have been in about 10 minutes, which is more than enough time to prep the green beans and salmon, I add everything else to the pan, then continue baking for about 20 minutes. You’ll want the salmon to be cooked until the center reaches 145F.
You also have the option of adding toasted pecans to the salmon once it’s done. I also have added them in the last few minutes of baking to toast right on the salmon – it’s up to you!Print
An easy sheet pan salmon dinner perfect for a quick weeknight meal.
1 1/2 lbs red potatoes, cut into 1–1/2 inch pieces
1 lb salmon
3 Tbsp pumpkin butter
1 lb green beans, rinsed, and ends trimmed
2 cloves garlic, minced
2 Tbsp pecans, chopped
Heat oven to 400F.
Place potatoes on 1/3 of sheet pan, and toss in olive oil. Place in oven, and set timer for 10 minutes.
While potatoes are in oven, place salmon filets on a sheet of foil. Using a spoon or knife, gently spread pumpkin butter evenly over all filets. Set aside.
Rinse and trim ends from green beans.
After potatoes have been in the oven for 10 minutes, remove from oven, and stir them/turn over with a spatula. Add green beans and garlic to sheet pan, and drizzle with a little olive oil; stir to coat the green beans with oil.
Add foil sheet with salmon to sheet pan, and place pan with potatoes, green beans, and salmon back in oven for 20 minutes, or until center of salmon is 145F.
Remove from oven once salmon is done, potatoes are golden brown, and green beans are tender. Sprinkle pecans on salmon if desired. Serve.
Prep the potatoes first, then once they are in the oven, prep the salmon and green beans while they cook. The potatoes will be in the oven a total of 30 minutes, the salmon and green beans a total of 20 minutes.
Pecans are optional. They are great lightly toasted too – you can toast them lightly in a pan before topping the salmon, or add them to salmon a few minutes before the salmon is done in the oven.