Ingredients
Equipment
Method
Preheat Oven & Prepare Pan
- Preheat your oven to 400 degrees F. Lightly oil a large baking sheet or line it with nonstick spray.
Whisk Up the Garlic Butter
- In a small bowl, whisk together the melted unsalted butter, brown sugar, and lemon juice. Add the 4 cloves of minced garlic, dried oregano, dried thyme, and dried rosemary. Season generously with kosher salt and freshly ground black pepper, tasting to ensure it’s perfectly balanced.
Parboil the Potatoes (Traditional Method)
- In a large pot of boiling salted water, cook the baby red potatoes until parboiled, about 12-15 minutes. Once done, drain them very well.
Assemble the Sheet Pan
- Arrange the parboiled potatoes, salmon fillets, and trimmed green beans in a single layer on your prepared baking sheet, ensuring not to overcrowd the pan.
Initial Seasoning for Veggies
- Drizzle the green beans and potatoes with olive oil, ensuring they are evenly coated. Sprinkle them with the 3 cloves of minced garlic, then season generously with kosher salt and freshly ground black pepper.
Coat the Salmon
- Spoon the reserved garlic butter mixture generously over the salmon fillets, ensuring each piece is well-coated.
Roast to Perfection
- Place the sheet pan into your preheated oven. Cook until the fish flakes easily with a fork in its thickest part, typically about 16-18 minutes. The internal temperature should reach 145°F (63°C).
Serve & Garnish
- Transfer the Sheet-Pan Garlic Butter Salmon and vegetables immediately to plates. Garnish with chopped fresh parsley leaves, if desired, and enjoy.
Nutrition
Notes
For the crispiest potatoes without extra pots, embrace the unique twist: toss potatoes with part of the garlic butter sauce and roast on the sheet pan first for 15-20 minutes, then add salmon and green beans with the remaining sauce. Monitor salmon closely to avoid overcooking. Serve immediately for best results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.