Easy One-Pan Lemon Salmon Dinner

In the midst of moving and packing and renovating while trying to keep life as close to normal a possible, I caved and tried out sheet-pan dinners. And I am IN LOVE!

Salmon, Potatoes, and Green Beans with a Caper Sauce

Seriously, best weeknight dinners EVER.

Let me first say that I tried the Sunday meal prep plan—make a week’s worth of meals on Sunday, and have breakfast, lunch, and dinner prepared through Friday.

Nice in concept, but not a great fit for me. Why?

So Tasty!

I thought the quality suffered—I much prefer chicken breast fresh from the oven/grill rather than the microwave. Even mores with fish.

And this is the big one—I missed cooking. I enjoy making dinner during the week, and I prefer leftovers when they were made in the previous day or two.

Enter one-pan dinners. I get fresh-from the oven dinners, I still can cook during the week. And the leftovers make a great lunch the next day. Win-win-win.

Yummy leftovers (though I probably should have used a bigger container).

I prep some meat or fish, some potatoes or sweet potatoes, and veggies. Pop in the oven for 20 – 30 minutes. Pull it out, and I have a healthy, balanced dinner ready to eat.

This salmon dinner is one of my very favorites. (On a side note, I almost always cook my fish in parchment packets—keeps it moist and flavorful, and keeps the flavor from seeping into the veggies.)

All done! Ready to plate.

Salmon with Lemon, Potatoes, and Green Beans

  • Servings: 2-4
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  • 2-4 skinless Salmon Filets (one per serving)
  • Salt, Pepper, and Garlic Powder, to taste
  • 1 Lemon, thinly sliced
  • Olive Oil
  • Fresh New Potatoes (3-5 per serving)
  • 1 Vidalia Onion
  • 1 tbsp Dried Parsley
  • 1-2 lbs. Fresh Green Beans, cleaned and trimmed


1. Preheat oven to 400 ℉.
2. Cut a piece of parchment paper about the length of your sheet pan. Add salmon to one half of the parchment. Drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder according to your taste (I like a lot of pepper here). Top with lemon slices.
3. Fold over the parchment and roll the edges to make a tight packet for the salmon. Put the packet on one corner of the sheet pan.
4. Spread the green beans on the opposite end of the sheet pan. Drizzle with olive oil and season with salt and pepper. toss them a bit with your hands to coat.
5. Quarter the potatoes and dice the onion. Add the potato and onion to a medium bowl. Add the parsley, 1 tsp of garlic powder, salt and pepper. Add about 1.5 teaspoons of Olive Oil per serving of potatoes, and toss to throughly coat. Pour potatoes mixture on to remaining area of sheet pan.
6. Roast for 20 minutes. Remove from oven, and check the temperature of the salmon by sticking a thermometer through the paper (do not open in case in needs to go back in the oven—it should be at least 145 ℉). If the salmon is done, remove from the tray and let rest, still in the packet.
7. Check the potatoes and beans. if not quite done, return to the oven for 5-10 minutes until tender and golden brown.
8. Serve and enjoy!


Once you have the basic technique down, you can easily switch it out:

  • Any fish or chicken will work.
  • Almost any vegetable will work.
  • You can use white or sweet potatoes.
  • Vary the seasoning.

My biggest tip is not to overcook the meat/fish. After about 20 minutes, pull the tray from the oven and check the temp of the meat—if it is done, let it rest on a plate while the veggies keep cooking.

Try topping the salmon with an easy sauce, like this Lemon Caper Mayonnaise. Yum!

The combinations are endless. Not in the mood for potatoes? Cook up some rice in chicken stock for a tasty starch (technically no longer one pan, but still fairly hands-off). Or make double veggies and skip the starch.


When you’re done, cleanup is a cinch with only one pan. 😃

Have you tried any Sheet Pan Dinners? Are you a fan? What is your favorite combination? Do  you have any other time-saving tips for weeknight dinners?

A Summer Treat: Lemon Blueberry Scones

I have worked hard to be a little healthier lately–more workouts, more veggies, more fruit, less junk food. I started this little experiment because I was told it could help me out with the pain I have dealt with from arthritis–and it worked! As an added bonus, I have dropped 20 pounds in the last three months–not a bad side effect! 😉

IMG_8641One of the things I love about the way Hubby and I are approaching this is that we didn’t cut any food out completely; we are simply more cognizant about how we make them. Nothing processed–we make it from scratch (though we did that most of the time before). If we want a sweet treat, we have it–but we have 2 small cookies, not 6. 😉

That being said, I have a bag of whole-wheat flour here, and I was determined to make something fun with it. I researched a bunch of scone recipes, made a couple attempts at my own, and this is what I came up with.IMG_8608

These Blueberry Lemon Scones are super-tasty, with a crumbly crust on the outside and a soft, moist center. Perfect for a midmorning snack with a piping-hot cup of coffee or tea!

Lemon Blueberry Scones

  • Servings: 12
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2 Cups Whole Wheat or All Purpose Flour*
 2 tsp. Cream of Tartar
 1 tsp. Baking Soda
1 tsp. Salt
1 Stick Butter (8 Tablespoons)
2 Eggs (Fork Beaten)
1/3 Cup Heavy Cream
2 Tbsp. Lemon Juice
Zest of 1 Lemon
1/4 Cup Honey
1 Cup Fresh Blueberries
1-2 tsp. Cane Sugar (optional)

*Please Note: Using Whole Wheat Flour will change the texture of the final product.


  1.  Preheat oven to 400° F. Line a baking sheet with Parchment Paper and set aside.
  2. In a large mixing bowl, combine Flour, Cream of Tartar, Baking Soda, and Salt.
  3. Cut the stick of Butter into 8-10 pieces, and add to the flour mixture. Use a pastry blender to mix the butter into the flour, mixing only until the butter is slightly smaller than pea-sized.
  4. Add the Eggs, Cream, Lemon Juice and Zest. Stir until it just comes together.
  5. Add the Blueberries and gently combine by hand, trying to keep as many blueberries whole as possible.
  6. Turn the dough out onto a floured surface, and roll into a large circle, about 3/4 – 1  inch thick. Using a pizza cutter, cut into 12 wedges. (Alternatively, break into 12 pieces and shape each piece into a triangle shape. This will prevent blueberries from being cut in half).
  7. Put 12 triangle pieces on parchment-lined baking sheet. Sprinkle with Cane Sugar (I used 1 pack of Sugar in the Raw for the entire batch).
  8. Bake for 15-18 minutes until brown.
  9. Serve with a little butter and your favorite beverage. Enjoy!

IMG_8646This is a really easy recipe, and the end product is great. Buttery dough with juicy berries and just a hint of lemon.

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Do you have any favorite treats that are healthier than they taste? Favorite fruit or veggie recipes? Feel free to share! 🙂