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.
Servings: 4 servings
Calories: 291kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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