Sheet Pan Chili-Lemon Salmon Dinner Recipe
This Sheet Pan Chili-Lemon Salmon Dinner is a flavorful and easy-to-make meal that combines tender roasted potatoes, perfectly cooked chili-spiced salmon, and crisp-tender green beans. The dish is finished with a zesty garlic herb sauce that brings a bright, creamy contrast to the smoky chili seasoning and fresh lemon notes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Potatoes and Vegetables
- 1 lb. small to medium Yukon Gold or red potatoes, halved or quartered depending on size
- 1 (8-oz.) package French green beans (haricots verts), trimmed
- 3 Tbsp. extra-virgin olive oil (or avocado oil), divided
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Salmon
- 4 (6-oz.) skin-on salmon fillets
- 1 tsp. chili powder
- 1 tsp. granulated garlic
- 1/2 tsp. black pepper, divided
Garlic Herb Sauce
- Zest of 1 lemon (reserve juice for sauce)
- 1/4 cup sour cream or mayonnaise
- 1 to 2 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh parsley (plus more for garnish)
- 2 tsp. Dijon mustard
- 1 tsp. minced garlic (or substitute 1/2 tsp. granulated garlic)
- Dash of salt and black pepper
Instructions
- Roast the potatoes: Preheat oven to 425°F. Arrange the halved or quartered potatoes cut side down on a large rimmed baking sheet, spacing them evenly. Add 1 1/4 cups water to just coat the bottom of the baking sheet. Bake for 25 to 30 minutes, until the potatoes are fork-tender and the water has evaporated. If any water remains, blot it off with a kitchen towel or carefully drain it.
- Prepare the salmon: While the potatoes bake, pat the salmon dry with paper towels. Brush 1 tablespoon of oil over the flesh and skin. In a small bowl, mix chili powder, granulated garlic, and 1/2 teaspoon kosher salt. Sprinkle this seasoning evenly over the salmon flesh. Let it stand for 5 to 10 minutes to absorb flavors.
- Add potatoes and salmon to baking sheet: Push the potatoes to one half of the sheet pan. Toss them with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place the salmon fillets in the center of the baking sheet and return it to the oven. Bake for 5 minutes.
- Add green beans and continue baking: Toss the green beans with the remaining 1/2 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add them to the open side of the pan. Bake for 10 more minutes. Then, switch the oven to broil on high and broil until the salmon is golden on top, about 2 minutes.
- Make the garlic herb sauce: While the salmon finishes cooking, combine sour cream or mayonnaise, lemon juice, parsley, Dijon mustard, and minced garlic in a small bowl. Whisk together and season with a dash of salt and pepper to taste. Add 1 to 2 teaspoons water if you prefer a thinner consistency.
- Serve: Garnish the salmon with lemon zest and sprinkle the potatoes with additional chopped parsley, if desired. Serve immediately with the garlic herb sauce on the side.
Notes
- You can substitute avocado oil for olive oil for a mild flavor and higher smoke point.
- For a dairy-free version of the garlic herb sauce, use vegan mayonnaise or coconut yogurt.
- Make sure to dry the salmon thoroughly before seasoning to help the spices adhere and to get a better crust.
- Use small to medium potatoes to ensure they cook evenly within the baking time.
- If your broiler is very hot, watch the salmon closely to avoid burning during the last step.
