1 - 1 ½poundssalmon filet jointskin-on and boneless, 500-600g
1poundbaby potatoes450g, cut in halves or quarters depending on their size (the smaller you cut them, the quicker they will cook)
12ouncesgreen beans350g, trimmed
For the garlic butter sauce:
1teaspoondried herbsI used oregano, basil, dill, and parsley
¼teaspoonground black pepper
Preheat the oven to 350°F/180°C.
To a sheet pan, add the potatoes, drizzle with olive oil, season with salt and pepper. Arrange them cut side down and bake in the oven until fork tender (about 15 minutes). Or you can parboil the potatoes for 10-15 minutes, drain them and add to the sheet pan.
Meanwhile, make the garlic butter sauce. In a small bowl, combine all of the ingredients and give them a whisk.
Remove the sheet pan from the oven, move the potatoes to one side, place the salmon in the middle and arrange the green beans around the salmon.
Pour the garlic butter sauce over the salmon and green beans.
Place the sheet pan in the oven and cook for 15 more minutes.
Swap the vegetables. You can use asparagus, broccoli or other sturdy vegetables, such as bell peppers, cauliflower, carrots, or sugar snap peas.
The salmon is done when the internal temperature reaches 145°F/62°C.