Sheet-Pan Salmon with Sweet Potatoes and Green Beans

Salmon fillets roasted beside sweet potato wedges and green beans, finished with a honey-mustard glaze. Fast weeknight protein and vegetables on one pan.

Cooking a 10-pound Sam's Club side instead? Use the crowd version.

By Brandon Carroll

Yield: 4 servings

Prep: 12 minutes

Cook: 25-28 minutes

Total: about 40 minutes

Ingredients

• 4 salmon fillets, 6 ounces each
• 2 medium sweet potatoes, cut into 1/2-inch wedges
• 12 ounces green beans, trimmed
• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon smoked paprika
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Lemon wedges, to serve

Instructions

1. Heat oven to 425 F. Line a rimmed sheet pan with parchment.
2. Toss sweet potatoes with 2 tablespoons oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and paprika. Spread on the pan. Roast 15 minutes.
3. Push potatoes to the sides. Add green beans tossed with remaining 1 tablespoon oil and a pinch of salt. Place salmon in the center. Season salmon with remaining salt and pepper.
4. Whisk Dijon, honey, lemon juice, and garlic. Brush over the salmon. Roast 10 to 13 minutes until salmon flakes and reads 125 to 130 F for medium. Serve with lemon wedges.