Having easy go-to meals is perfect for busy weeknights. Making sheet pan salmon with smashed potatoes gives a great option for quick dinner.
Jump to RecipeWe were so busy last month with lots of after-school activities around the holidays, that we needed some easy quick meals. That’s usually when I love to experiment with some sheet pan meals. It’s hit or miss on whether the boys will eat salmon, but I keep trying.
I like having salmon in the freezer because it thaws quickly and can be very versatile. We’ve made salmon quite a few ways in the past and are always trying new ideas.
Other delicious salmon recipes: Orange-Ginger Salmon, Salmon Cakes, Soy-Molasses Salmon
We served this salmon with green beans, but you could roast any vegetables to go with it. I think broccoli would also taste great with the salmon.
Sheet Pan Salmon with Smashed Potatoes Step by Step
Ingredients
- 12 oz baby yellow potatoes
- 1 cup water
- 2 fillets salmon, skin-on
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 8 oz green beans
- 1/4 cup mayonnaise
- 2 tbsp parsley
- 1 shallot, finely diced
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 lemon, cut into wedges
Preparation
Preheat the oven to 425F.
Boil the potatoes in water until they just start to soften, about 10 minutes.
Place salmon fillets in the middle of a sheet pan.
Arrange potatoes to one side of the salmon and use the bottom of a glass to gently smash the potatoes.
Drizzle the potatoes with olive oil and season the potatoes and salmon with 2/3 of the salt and pepper.
Bake for 3 minutes.
Remove from the oven and place the green beans on the other side of the salmon and season with remaining salt and pepper.
Return to the oven and bake for 10 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise, parsley, shallot, lemon juice, and dijon mustard.
Once salmon is cooked through and flaky, switch the oven to broil for 3 minutes to brown the salmon.
Drizzle salmon with the mayonnaise sauce and serve immediately.
Leftovers
We don’t usually end up with many leftovers when we make salmon and other seafood. The fish doesn’t keep very well, but the potatoes and vegetables will if you want to prepare them with another meal the following day.
Recipe
Originally Published On: January 31, 2022
Sheet Pan Salmon with Smashed Potatoes
Ingredients
- 12 oz baby yellow potatoes
- 1 cup water
- 2 fillets salmon (skin-on)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 8 oz green beans
- 1/4 cup mayonnaise
- 2 tbsp parsley
- 1 shallot (finely diced)
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 lemon (cut into wedges)
Recommended Equipment
Instructions
- Boil the potatoes in water until they just start to soften, about 10 minutes
- Place salmon fillets in the middle of a sheet pan
- Arrange potatoes to one side of the salmon and use the bottom of a glass to gently smash the potatoes
- Drizzle the potatoes with olive oil and season the potatoes and salmon with 2/3 of the salt and pepper
- Bake for 3 minutes
- Remove from the oven and place the green beans on the other side of the salmon and season with remaining salt and pepper
- Return to the oven and bake for 10 minutes
- Meanwhile, in a small bowl, whisk the mayonnaise, parsley, shallot, lemon juice, and dijon mustard
- Once salmon is cooked through and flaky, switch the oven to broil for 3 minutes to brown the salmon
- Drizzle salmon with the mayonnaise sauce and serve immediately
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.