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.