Sheet-Pan Salmon & Potatoes with Lemon-Dill Butter

Name: Sheet-Pan Salmon & Potatoes with Lemon-Dill Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs baby yellow potatoes, halved; 2 tbsp olive oil, divided; 1 tsp kosher salt, divided; 0.5 tsp freshly cracked black pepper, divided; 0.5 tsp garlic powder; 4 (6-oz) salmon fillets; 12 oz fresh green beans, trimmed; 3 tbsp unsalted butter, melted; 2 cloves garlic, minced; 1 tbsp fresh dill, chopped; 1 lemon, juiced (approx 2 tbsp)

Published Date: 3/8/2026

Ingredients

1.5 lbs baby yellow potatoes, halved
2 tbsp olive oil, divided
1 tsp kosher salt, divided
0.5 tsp freshly cracked black pepper, divided
0.5 tsp garlic powder
4 (6-oz) salmon fillets
12 oz fresh green beans, trimmed
3 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 lemon, juiced (approx 2 tbsp)

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Place the halved potatoes on the baking sheet. Drizzle with most of the olive oil and season with garlic powder, half of the salt, and half of the pepper. Toss to coat evenly, then spread them out in a single layer. Roast for 15 minutes.
While the potatoes are roasting, whisk together the melted butter, minced garlic, lemon juice, and chopped fresh dill in a small bowl.
Remove the baking sheet from the oven. Push the potatoes to one side or the edges of the pan. Place the salmon fillets and green beans in the empty spaces.
Drizzle the green beans with the remaining olive oil and season the fish and beans with the remaining salt and pepper. Brush the salmon fillets liberally with the lemon-dill butter mixture.
Return the pan to the oven and roast for another 10 to 12 minutes, or until the salmon flakes easily with a fork and the potatoes are fork-tender.

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