Crispy Baked Salmon with Roasted Sweet Potatoes and Green Beans

Oven-baked salmon fillets with a crispy seasoning crust, accompanied by tender roasted sweet potatoes and fresh green beans, all cooked on one sheet pan for easy cleanup.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.68/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Kosher
• Halal

Tags

• quick
• healthy
• savory
• roast
• one-pot
• sheet pan

Ingredients

• 1.25 pound salmon fillet (skin on or off)
• 1 pound sweet potato (peeled and diced into 1-inch cubes)
• 12 ounce fresh green bean (trimmed)
• 3 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, toss the diced sweet potatoes and trimmed green beans with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the vegetables in a single layer on one side of the prepared baking sheet.
3. In a small bowl, combine the smoked paprika, garlic powder, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to create the seasoning blend.
4. Pat salmon fillets dry with paper towels. Rub the top and sides of each fillet with 1 tablespoon olive oil, then generously sprinkle and pat the seasoning blend onto the salmon.
5. Place the seasoned salmon fillets on the other side of the baking sheet, ensuring they are not touching the vegetables if possible. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F/63°C) and the vegetables are tender.
6. Serve the crispy baked salmon immediately with the roasted sweet potatoes and green beans.

Notes

Ensure all vegetables are cut to similar sizes for even roasting. This is excellent for easy clean-up since everything cooks on one pan. Store leftovers separately and consume within 2 days.

Nutrition (per serving)

• Calories: 445
• Protein: 34.2 g
• Carbohydrates: 38.9 g
• Fat: 17.5 g
• Fiber: 7.5 g
• Sodium: 580 mg
• Saturated Fat: 3 g
• Sugar: 8 g
• Cholesterol: 78 mg