Dinner

Roasted Salmon & Potatoes Tray Bake Recipe

Byluca Carter January 21, 2026January 21, 2026

Introduction

This roasted salmon and potatoes tray bake is a simple, delicious one-pan meal perfect for busy weeknights. Tender salmon fillets roast alongside crispy baby potatoes and fresh green beans, all flavored with garlic, thyme, and lemon. It’s an easy way to enjoy a wholesome, flavorful dinner with minimal cleanup.

A baked sheet pan meal with three pieces of golden-brown salmon fillets in the center, each topped with fresh green chopped herbs. Surrounding the salmon are small roasted baby potatoes, some cut in half, showing a soft yellow inside and a slightly browned skin. On two sides of the tray, there are bright green roasted asparagus and green beans with a slight shine, topped with lemon slices. Thin lemon slices are also placed on top of the potatoes and salmon, adding a fresh yellow contrast. The tray is on a white marbled surface with small glass bowls of chopped herbs and spices nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 ounces each)
1 pound baby potatoes (halved)

2 tablespoons olive oil
1 teaspoon garlic powder

1 teaspoon dried thyme (or fresh thyme)
1 teaspoon paprika

Salt and pepper (to taste)
1 lemon (sliced)
1 cup green beans (trimmed)

Fresh parsley (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
Step 2: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried thyme, paprika, salt, and pepper until evenly coated.

Step 3: Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Step 4: Roast the potatoes in the oven for about 15 minutes until they start to soften.
Step 5: While the potatoes are roasting, season the salmon fillets with salt and pepper.

Step 6: Remove the baking sheet from the oven, push the potatoes to one side, and place the salmon fillets on the other side.
Step 7: Scatter the trimmed green beans around the salmon and potatoes. Place lemon slices on top of the salmon.
Step 8: Return the baking sheet to the oven and roast for an additional 10–15 minutes, or until the salmon flakes easily with a fork and the potatoes are golden and crispy.

Step 9: Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Tips & Variations

For extra flavor, marinate the salmon in lemon juice and herbs for 15 minutes before baking.
Swap green beans for asparagus or broccoli for a different veggie option.

If you prefer crispier potatoes, increase the initial roasting time by 5 minutes.
Use fresh thyme instead of dried for a brighter herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist and the potatoes crispy. It’s best enjoyed fresh, but careful reheating makes it a convenient next-day meal.

How to Serve

The image shows a rectangular baking tray filled with three pieces of cooked salmon with a light orange color, topped with fresh green parsley and small black pepper spots. Surrounding the salmon are golden-brown roasted small potatoes, some cut in half showing their soft yellow inside, and bright green asparagus spears placed in two groups on opposite sides of the tray. Several slices of lemon with a bright yellow color are scattered on top of the salmon, potatoes, and asparagus. The tray is on a white marbled surface, and two small glass bowls with chopped green herbs and seasoning are partially visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Add them during the last 5–7 minutes of roasting to prevent overcooking and retain their texture.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C) for safe consumption.