Sheet Pan Honey Garlic Salmon with Potatoes & Green Beans

Prep 10 min

Cook 25–30 min

Serves 4

Ingredients

1 lb baby red potatoes, halved

2 lb salmon (whole side or fillets)

10 oz green beans, trimmed

2 tbsp olive oil

3 cloves garlic, minced (Jarlic will work)

to taste Kosher salt & freshly ground black pepper

2 tbsp fresh parsley, chopped

Garlic Honey Butter Sauce

1/3 cup unsalted butter, melted

3 tbsp honey

1 tsp lemon juice

4 cloves garlic, minced (Jarlic will work)

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried rosemary

to taste Kosher salt & black pepper

Instructions

1 Prep the oven. Preheat oven to 400°F. Line a large sheet pan with parchment or lightly oil it.

2 Start the potatoes. Toss halved baby potatoes with olive oil, salt, pepper, and 1 minced garlic clove. Spread on the sheet pan and roast for 12–15 minutes until they begin to soften.

3 Make the sauce. Whisk melted butter, honey, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper until glossy and emulsified.

4 Add salmon & green beans. Remove the pan from the oven. Push potatoes to one side. Add salmon in the center and green beans on the other side. Drizzle everything with olive oil, salt, and pepper.

5 Glaze generously. Pour the honey‑garlic butter sauce over the salmon and lightly over the veggies.

6 Roast. Return to the oven for 12–15 minutes, or until salmon flakes easily and potatoes are golden.

7 Finish & serve. Sprinkle with fresh parsley and an extra squeeze of lemon if you like. Serve straight from the sheet pan.