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Sheet pan salmon with vegetables showing honey garlic glazed salmon fillets, roasted gold potatoes, and green beans on a parchment-lined baking sheet

Sheet Pan Salmon with Vegetables

Flaky skin-on salmon fillets glazed with a honey garlic soy sauce, roasted alongside gold potatoes and green beans. A complete, healthy dinner on one pan in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 537
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil for the sauce
  • 2 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 0.125 tsp black pepper for the sauce
  • 1.5 lbs red or gold potatoes scrubbed and cut into 1/2-inch cubes
  • 0.75 lb green beans washed, dried, and trimmed
  • 1.5 tbsp olive oil divided, for the vegetables
  • salt and black pepper to taste, for the vegetables
  • 4 salmon fillets skin on 4 to 6 oz each, patted completely dry

Equipment

  • Rimmed Baking Sheet (18x13-inch)
  • Parchment paper
  • Small mixing bowl
  • Whisk
  • Instant-read thermometer
  • Oven mitts

Method
 

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk together all honey garlic sauce ingredients in a small bowl until fully combined. Set aside.
  3. Place the cubed potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer on the prepared baking sheet. Bake for 5 minutes.
  4. While the potatoes bake, place the trimmed green beans in the same bowl. Drizzle with the remaining 1/2 tablespoon of olive oil, season with salt and pepper, and toss to coat.
  5. Carefully remove the hot pan from the oven using oven mitts. Add the green beans and move all vegetables to the edges. Place the salmon fillets skin-side down in the center. Spoon about half of the honey garlic sauce over the salmon tops.
  6. Return the pan to the oven and bake for 10 minutes. Spoon the remaining sauce over the salmon. Bake for 5 to 10 more minutes until the salmon reaches 145 degrees F at the thickest point and flakes easily with a fork. The glaze should look slightly caramelized and set.
  7. Serve immediately directly from the pan while the glaze is still warm.

Notes

Always line the pan with parchment paper -- the honey glaze burns directly onto an unlined pan. Pat salmon fillets completely dry before adding to the pan for best caramelization. Leftovers keep for up to 2 days refrigerated. Reheat at 275 degrees F covered with foil. Cold leftover salmon is excellent over salad with lemon.