Sheet Pan Salmon is the perfect low-effort dinner when you’re too tired to cook. Salmon, green beans, and cherry tomatoes are tossed in a bright marinade and roasted together on one sheet pan for a flavorful meal ready in about 30 minutes.
Why you’ll love this recipe!
One-pan convenience – Everything cooks together on a single sheet, making prep and cleanup quick.
Light but flavorful – A simple lemon-oregano marinade gives the salmon and vegetables bright Mediterranean notes without heavy sauce.
Flexible – Swap green beans for asparagus, add baby potatoes for extra substance, or change the spices to suit your taste.
Table of Contents
- Why you’ll love this recipe!
- Sheet Pan Salmon Ingredients
- How to Make Sheet Pan Salmon
- Erin’s Tips and Tricks
- The Salmon Flake Test
- Roasted Salmon FAQs
- Storage
- More Baked Salmon Recipes
- Sheet Pan Salmon Recipe
On busy nights, one-pan dinners are lifesavers. This sheet pan salmon brings flaky fish, crisp-tender green beans, and juicy tomatoes together under a quick lemon-oregano marinade. It’s an easy, healthy weeknight meal that takes roughly 30 minutes from start to finish.
Sheet Pan Salmon Ingredients
Salmon – Use skin-on fillets of similar thickness so they cook evenly. Keeping the skin on helps lock in moisture and yields tender, flaky fish. If using frozen fillets, thaw them overnight in the fridge.
Vegetables – Fresh green beans and grape tomatoes roast nicely together on the same pan. Frozen beans will work but may be less crisp-tender.
See the recipe card below for the full ingredient list and quantities.
Variations
- Change the spices – Swap oregano and paprika for Italian seasoning, Greek seasoning, Cajun spice, or lemon pepper.
- Swap or add vegetables – Halved Brussels sprouts, broccolini, cauliflower florets, asparagus, or sliced zucchini all work. Add asparagus or zucchini at the same time as the tomatoes.
- Add potatoes – For a heartier meal, roast halved baby potatoes for 10–15 minutes before adding the green beans, tomatoes, and salmon.
How to Make Sheet Pan Salmon
Step 1: Make the marinade. Whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, and paprika in a small bowl.
Step 2: Roast the green beans. Toss the green beans with about 1 tablespoon of the marinade, spread them on the lined sheet pan, and roast for 5 minutes.
Step 3: Add the tomatoes and salmon. Remove the pan, add the tomatoes and another tablespoon of marinade, toss to coat, then push the vegetables to the sides and place the salmon fillets in the center. Season the salmon with salt and pepper and brush with the remaining marinade.
Step 4: Roast the salmon. Return the sheet pan to the oven and roast until the salmon is cooked through. Finish under the broiler 2–3 minutes if you want a caramelized top.
Step 5: Garnish and serve. Sprinkle with crumbled feta and fresh herbs like parsley or dill before serving, if desired.
Erin’s Tips and Tricks
- Pat the salmon dry with paper towels before applying the marinade — it helps the fish sear evenly.
- Line the sheet pan with parchment to prevent sticking and simplify cleanup.
- Watch closely under the broiler — broiling can quickly go from perfect to burnt.
My Pro Tip
The Salmon Flake Test
How to tell it’s done: The salmon will change from translucent to opaque pink and should flake easily with a fork at the thickest part. A thermometer will read 145°F cooked; many cooks remove salmon at about 135°F and let carryover heat finish it for a juicier result.
Roasted Salmon FAQs
Brushing the marinade on right before baking usually provides plenty of flavor. If you have time, you can marinate for 10–15 minutes to intensify the taste.
Uncovered is best here. Covering with foil steams the food and prevents the caramelized edges that roasting creates.
This dish is a complete meal with vegetables, but you can add cooked quinoa, pasta, roasted sweet potatoes, or a fresh green salad for variety.
Storage
Refrigerator: After cooling, store salmon and vegetables in airtight containers for up to 4 days; best eaten within 1–2 days for optimal texture and flavor.
Reheating: Reheat leftovers in a 275°F oven for about 10 minutes or in an air fryer at 300°F for 3–5 minutes to avoid drying out the fish.
More Baked Salmon Recipes
Baked Cajun Salmon
Baked Salmon Fillet
Greek Salmon
Everything Bagel Salmon
If you make this recipe, please leave a comment and rating — thanks!
Sheet Pan Salmon
Erin Alvarez
4
10 mins
20 mins
30 mins
Ingredients
- 4 salmon fillets
- Salt and pepper
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Zest of ½ lemon
- Juice of 1 lemon (approx. 2 tbsp)
- 1 ½ tsp oregano
- 1 tsp paprika
- 12 oz green beans (cut larger ones in half)
- 1 pint grape tomatoes, halved
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, and paprika.
- Place the green beans in a bowl, drizzle with 1 tablespoon of the marinade, and toss. Spread the beans on the baking sheet and roast for 5 minutes.
- Remove the pan, add the halved tomatoes and 1 tablespoon more of the marinade, and toss the vegetables to coat.
- Push the vegetables to the sides of the sheet, place the salmon in the center, season with salt and pepper, and brush the remaining marinade over the fillets.
- Return the baking sheet to the oven and cook 10–12 minutes, then switch to broil and broil 2–3 minutes to brown the top if desired.
- OPTIONAL: Before serving, sprinkle with crumbled feta and fresh herbs like parsley or dill.
Notes
Nutrition
Carbohydrates: 12 g |
Protein: 37 g |
Fat: 22 g
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