Sheet-Pan Salmon with Sweet Potatoes and Green Beans (10-lb Fillet)
The weeknight honey-mustard sheet-pan salmon scaled for one 10-pound Sam's Club skin-on fillet. Cut the fillet into four pieces so it fits two pans and cooks evenly. Glaze goes on late so the honey does not burn.
20 servings
By
Yield: 20 servings
Prep:
Cook:
Total:
Ingredients
Salmon
- 1 skin-on salmon fillet, about 10 pounds (Sam's Club)
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
Vegetables
- 8 medium sweet potatoes (about 5 pounds), cut into 1/2-inch wedges
- 3 pounds green beans, trimmed
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1 tablespoon kosher salt, divided
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
Honey-mustard glaze
- 3/4 cup Dijon mustard
- 1/3 cup honey
- 1/3 cup lemon juice
- 8 cloves garlic, minced
- Lemon wedges, to serve
Instructions
- Heat oven to 425 F. Line 2 rimmed half-sheet pans with parchment. Set racks in the upper and lower thirds. If you have a third pan, line that too — it keeps the fish from crowding the vegetables.
- Pat the salmon dry. Run your fingers down the center line and pull any pin bones with tweezers. Cut the fillet crosswise into 4 large pieces so the thick loin and thin tail cook separately and everything fits the pans. Leave the skin on.
- Toss the sweet potato wedges with 1/2 cup olive oil, 2 teaspoons kosher salt, 2 teaspoons pepper, and the smoked paprika. Spread across both pans in a single layer. Roast 15 minutes, rotating the pans halfway.
- Meanwhile, toss the green beans with the remaining 3 tablespoons oil and 1 teaspoon kosher salt. Whisk the Dijon, honey, lemon juice, and garlic.
- Pull the pans. Push the potatoes to the sides. Divide the green beans and the salmon pieces between the pans, salmon skin-side down. If the pans are packed, move the salmon to a third pan. Season the salmon with 1 tablespoon kosher salt and 2 teaspoons pepper. Do not glaze yet.
- Roast 8 to 10 minutes. Brush the glaze over the salmon. Roast 8 to 12 minutes more, until the thickest loin reads 125 to 130 F and flakes. Pull tail pieces as soon as they hit temperature — they finish first. Rotate pans once so nothing sits in a hot spot.
- Rest the salmon 5 minutes. Serve with lemon wedges. Cool leftovers, portion, and refrigerate up to 3 days or freeze up to 2 months.