Sheet Pan Lemon Herb Salmon and Potatoes

One pan, no fuss. Roasted baby potatoes, tender-crisp green beans and flaky salmon under a lemony garlic drizzle.

Serves 4 Prep 10 min Cook 30 min Meal Dinner

Why it fits: Fresh fish, vegetables and olive oil need no flour or breading, and the seasoning is lemon, garlic and dried herbs rather than a sauce mix that could contain wheat.

Ingredients

1 1/2 lb (680 g) baby potatoes, halved
3 tbsp olive oil, divided
4 salmon fillets (5 oz / 140 g each)
1 lb (450 g) green beans, trimmed
1 lemon, zested and juiced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Method

Heat the oven to 425 F (220 C). Toss the potatoes with half the oil, salt and pepper on a sheet pan and roast 15 minutes.
Stir together the remaining oil, lemon zest and juice, garlic and oregano.
Push the potatoes aside, add the salmon and green beans, and spoon the lemon mixture over everything.
Roast 12 to 14 minutes more, until the salmon flakes and the beans are tender-crisp.

Swaps and notes: Trout fillets work the same way. Chicken thighs also fit, add 10 minutes to the final roast.