Sheet Pan Salmon Dinner with Butter Beans & Tomatoes
Servings: 4
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.
Notes
- Skin-on or skinless salmon filets will work for this recipe.
- If you don't have fresh basil, fresh dill is also a great garnish.
- This meal is also delicious to make for meal prep lunches!
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