Description

Welcome to your next favorite dinner recipe! If you’re looking for a quick, healthy, and absolutely delicious meal, this One-Pan Garlic Herb Salmon & Veggies is just what you need. With bold flavors, easy preparation, and minimal cleanup, this dish is perfect for busy weeknights or a relaxed weekend dinner. Let’s dive in!

Ingredients

Scale

4 salmon fillets (about 6 oz each)
1 lb baby potatoes, halved
1 cup cherry tomatoes
1/2 lb green beans, trimmed
3 tbsp olive oil
2 garlic cloves, minced
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and freshly cracked black pepper, to taste
1 lemon, sliced
Fresh parsley, chopped, for garnish

Substitutions:

Green beans can be replaced with asparagus or broccoli.
Sweet potatoes work well instead of baby potatoes for a sweeter flavor.

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2: Make the Garlic Herb Oil

Whisk together the olive oil, minced garlic, paprika, dried thyme, dried rosemary, salt, and black pepper in a small bowl. Set this aside.

Step 3: Roast the Potatoes

Arrange the halved baby potatoes on the baking sheet. Drizzle about one-third of the garlic herb oil over them, toss to coat evenly, and spread them into a single layer. Roast in the oven for 15 minutes.

Step 4: Add Salmon and Veggies

After 15 minutes, remove the pan from the oven. Push the potatoes to one side and add the salmon fillets (skin-side down) along with the green beans and cherry tomatoes.

Step 5: Coat Everything

Drizzle the remaining garlic herb oil over the salmon and vegetables. Place a slice of lemon on each salmon fillet.

Step 6: Roast to Perfection

Return the pan to the oven and roast for another 12–15 minutes or until the salmon easily flakes with a fork and the vegetables are tender.

Notes

Use fresh salmon fillets for the best texture and flavor.
Cut the potatoes evenly so they cook uniformly.
For an extra burst of flavor, sprinkle a pinch of chili flakes over the vegetables before roasting.