Rosemary Garlic Sheet Pan Salmon
This healthy baked salmon recipe is easy to make in the oven with one pan and 30 minutes. It's also kid-friendly, with amazing rosemary and garlic flavor.
- 6-7 medium carrots
- olive oil
- kosher salt and black pepper to taste
- 4 tablespoons chopped fresh rosemary
- 6 garlic cloves minced
- 8 ounces green beans
- 4 medium salmon filets
Preheat oven to 425 degrees F. Peel and chop the carrots into 1-2” long pieces. Chop any especially thick portions in half lengthwise, so the pieces are relatively even and cook at the same rate. Spread carrots on a large rimmed baking sheet, drizzle with 1-2 teaspoons of olive oil, and sprinkle lightly with salt, pepper, and 1 tablespoon of the chopped rosemary. Toss to coat, and place carrots in the oven to roast for 12 minutes.
Meanwhile, in a small bowl, combine the remaining 3 tablespoons rosemary, all of the minced garlic, 1/2 teaspoon kosher salt, black pepper to taste, and about 1 tablespoon olive oil. Set aside. Trim any stringy ends off of the green beans, if necessary, and toss them gently with a small spoonful of the rosemary-garlic mixture, reserving the rest.
Remove pan from the oven, add the salmon filets and green beans to the baking sheet, and spoon the remaining rosemary-garlic mixture evenly across the top of the salmon.
Return the full sheet pan to the oven to roast about 12 minutes more, until the carrots are tender and the salmon flakes easily when touched with a fork. Serve right away.
Calories: 291kcal, Carbohydrates: 15g, Protein: 25g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 118mg, Potassium: 1005mg, Fiber: 5g, Sugar: 6g, Vitamin A: 15785IU, Vitamin C: 15mg, Calcium: 99mg, Iron: 2mg
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