Sheet Pan Salmon Dinner with Butter Beans & Tomatoes

Name: Sheet Pan Salmon Dinner with Butter Beans & Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tsp garlic powder; 2 tsp dried oregano; 2 tsp kosher salt; 1/4 tsp ground pepper; 1/4 tsp chili flakes; 1/4 cup extra-virgin olive oil; 1 large lemon, juiced (about 4-5 tbsp); 2 small shallots, halved and sliced; 2 (398ml) cans butter beans, drained and rinsed; 1 pint baby or cherry tomatoes; 4 (5-6 oz / 140-170 grams) salmon fillets; fresh basil leaves for garnish; lemon wedges for serving

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This easy sheet pan salmon with tomatoes and butter beans is a quick weeknight meal everyone will love!

a sheet pan with burst tomatoes, butter beans and salmon fillets

The whole family will love this sheet pan salmon

Juicy, burst tomatoes and creamy butter beans pair perfectly with baked tender salmon and a herb and lemon sauce. The herb and lemon sauce is a perfect addition to all of the ingredients on the sheet pan and is easy to make with mostly pantry ingredients. This is a complete meal on one sheet pan!

Why you’ll love this salmon dinner

Flavorful: Easy to find pantry spices, lemon juice, shallots and tomatoes bring bursts of flavor.
Quick & easy: This sheet pan dinner is easy to prep in about 10 minutes and cook in under 30. Perfect for busy weeknights!
Minimal cleanup: The entire meal bakes on one sheet pan for easy cleanup. You just need a single pan or baking sheet!
Healthy: This is a healthy dinner packed with protein and fiber.

salmon on a plate, beans in a bowl, spices in a small dish and tomatoes in a bowl

Ingredients you’ll need to make this recipe

For the herb and lemon sauce:

Pantry spices: Garlic powder, dried oregano, kosher salt, ground black pepper and chili flakes (or red pepper flakes)
Extra-virgin olive oil: The base for the sauce.
Fresh lemon juice: Adds brightness and acidity to the sauce.

For the sheet pan:

Shallots: Use two small shallots for this recipe. Alternatively, use half of a small red onion, sliced.
Butter beans: Creamy, buttery beans round out this delicious dinner.
Tomatoes: Baby tomatoes or cherry tomatoes will work for this sheet pan meal.
Salmon: Use 4 fillets, about 1 inch thick for even cooking.
Fresh basil: Elevate this dish by garnishing with fresh basil!

cooked beans and baby tomatoes on a sheet pan with shallots

Tips for the best salmon sheet pan dinner

High heat: Make sure to cook at 400F on the center rack of the oven. This temperature helps the tomatoes blister and release their delicious juices too.
Pat the salmon dry: Before seasoning the salmon fillets, pat the salmon fillets with a paper towel to remove extra moisture. This will allow the seasonings to stick to the salmon better.
Garnish: The fresh basil adds a nice fresh pop of flavor so don’t skip it! If you don’t have basil, other fresh herbs like parsley or dill will be delicious.

sheet pan salmon being prepared on a baking sheet

Variations, substitutions and serving suggestions for this sheet pan salmon dinner

Type of salmon: Try coho, wild or chinook salmon fillets (instead of the widely-used atlantic) but make sure to adjust cooking times if the filets are less than 1 inch thick.
Beans: While butter beans provide a delicious, tender and creamy accompaniment, cannellini beans or chickpeas are a great substitution.
Salad: There are enough tomatoes and beans on the sheet pan to serve as a full meal, you might want to add some greens along with this dinner. Toss arugula with a drizzle of olive oil and lemon juice for a light side of greens.
Lemon: Add extra lemon slices on top of each of the salmon filets for more great flavor!
Dips: Serve the salmon alongside a herb yogurt dip like in my chicken and chickpeas sheet pan OR grab some tzatziki from the grocery store.
Fresh herbs: I love to garnish this salmon dinner with fresh basil leaves. However, a good substitute is fresh parsley or fresh dill.
Onions: If you don’t have shallots, use half of a small-medium red onion instead.

close up of a sheet pan with burst tomatoes, butter beans and salmon fillets

FAQs

Do I need to line the pan with parchment paper?

You do not need to line the sheet pan with parchment paper since there is enough olive oil in the herb and lemon sauce to keep things from sticking. However, if preferred you can definitely still use it.

How do I know when my salmon is done?

Technically salmon is cooked through at 145F. However, you can remove it at 130-135F and let it sit on the pan for 5-10 minutes as the temperature will continue to go up. If you don’t have an internal thermometer to measure the salmon temperature, the salmon should be done when you can easily flake it with a fork.

How to store and reheat leftover sheet pan salmon

To store: Store leftovers in an airtight container for up to 2 days.
To reheat: Reheat gently in the oven on a sheet pan at 325F until warmed through. Alternatively, you can reheat in the microwave on low.

More sheet pan meals to love from the blog

Sheet Pan Salmon Dinner with Butter Beans & Tomatoes

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Course: Main Course

Cuisine: Mediterranean-inspired

Keyword: salmon

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jess

This sheet pan salmon butter with butter beans & tomatoes is a quick & flavorful meal for weeknights! It's packed with protein & fibre too.

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Equipment

sheet pan or baking sheet

Ingredients

For the herb and lemon sauce

2 tsp garlic powder
2 tsp dried oregano
2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp chili flakes
1/4 cup extra-virgin olive oil
1 large lemon, juiced (about 4-5 tbsp)

For the pan

2 small shallots, halved and sliced
2 (398ml) cans butter beans, drained and rinsed
1 pint baby or cherry tomatoes
4 (5-6 oz / 140-170 grams) salmon fillets
fresh basil leaves for garnish
lemon wedges for serving

Instructions

Preheat the oven to 400F.
Make the herb and lemon sauce: In a small bowl whisk together the garlic powder, dried oregano, kosher salt, ground pepper, chili flakes, olive oil and lemon juice. Set aside.
To a large sheet pan add the sliced shallots, baby tomatoes and drained and rinsed butter beans. Save 2 tablespoons of the herb and lemon sauce and set that aside for the salmon. Drizzle the rest of the sauce over the shallots, baby tomatoes and butter beans on the sheet pan, and toss everything on the pan to coat well.
Bake the tomatoes and beans for 15 minutes. Remove the pan from the oven and give everything on the pan a toss. Then, nestle the salmon filets in between the tomatoes and beans. Divide the rest of the herb and lemon sauce evenly between the filets, drizzling on top of each.
Place the sheet pan back in the oven for 12-18 minutes or until the salmon is cooked through to your desired temperature.
Serve with extra lemon wedges for squeezing and garnish with lots of fresh basil.