When any meal I make tastes good I celebrate. When any meal I make tastes good, looks way more difficult than it actually is to create, and is crazy easy to clean up I dance a little jig in unedited pure joy. Really, I do dance a little jig. And that little jig is currently happening thanks to my drool-worthy, uber healthy, one sheet pan salmon with garlicky green beans and cherry tomatoes.
It’s a delightful recipe to have up your sleeve, as it’s just as easy as it is elegant. It makes for a wonderfully elevated weeknight meal (we’re still making weeknight meals a priority), while also serving as an instant crowd-pleaser for any dinner party. And while I’m not personally a huge salmon fan, even I can always be tempted with one of these herb crusted, wild-caught salmon filets alongside some of my favorite vibrant, seasonal veggies.
For today’s one sheet pan salmon, I topped the salmon filets with an homemade herb mixture of minced garlic, chopped parsley, thyme, oregano, basil, a little rosemary and olive oil from my herb garden (check out our easy indoor herb garden tutorial). I then added fresh, farmers market green beans and heirloom cherry tomatoes onto the sheet with the salmon filets. You can, of course, include any of your favorite seasonal vegetables here; I like to use whatever I’ve picked up in my farmers market haul from the weekend before.
In true one-sheet-pan form, I baked everything on a baking sheet lined with parchment paper, which preserves my sheet pan and allows for the easiest clean up. Plus there’s just something about how well all of these flavors bake and meld together that really just makes this an A+ all around. Tell me, do you think you’ll give my one sheet pan salmon a go? Truly, MKR
- 1 large filet wild caught salmon (or 4 individual filets) with skin-on and de-boned
- fresh green beans, whole
- 2 pints heirloom cherry tomatoes
- 2 shallots, sliced
- 3 garlic cloves, rough chopped
- salt and pepper, to taste
- 4 tbs+ olive oil
- 2-3 tbs. balsamic vinegar
- herb mixture*
- 1 sheet parchment paper
- 8 cloves of garlic
- handful parsley, thyme, oregano, basil and a little rosemary, chopped
- 1 tablespoon olive oil
- Salt & pepper
- Preheat oven to 400 F degrees.
- Assemble tomatoes to one side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top.
- Add green beans to sheet pan, top with sliced shallots and rough chopped garlic. Season with salt, pepper, and drizzle olive oil on top.
- Make herb mixture; combine all chopped herbs into a pile on cutting board. Drizzle with olive oil and mix into a paste with your fingers (only enough for it all to bind together).
- Assemble salmon filets on sheet pan and rub herb mixture on top.
- Cook for approx. 20 minutes (or until tomatoes are bursting).