[Sheet Pan] Blackened Salmon with Creamy Lemon Caper Sauce
Easy one pan meal that is quick & healthy. Salmon coated in a delicious herb & spice blend, paired with roasted potatoes & green beans. Topped with a lemony yogurt based sauce.
Ingredients
- 1 lb Salmon whole or cut into 4 oz filets
- 1 lb Baby Potatoes
- 12-16 oz Green Beans fresh or frozen *see note
- 3 T Olive Oil
- 3 t Minced Garlic or 3 cloves
- Salt & Pepper to taste
Blackening Seasoning
- 1 1/2 T Paprika
- 2 t Thyme, dried
- 1 t Oregano, dried
- 1 t Onion Powder
- 1 t Garlic Powder
- 1 t Black Pepper
- 1 t Salt
- 1/2 t Chili Powder
- 1/8 t Cayenne 1/4 t or more if you like spice
Creamy Lemon Caper Sauce
- 1/2 c Plain Greek Yogurt full fat
- 1 Lemon zest & juice
- 1 t Garlic, minced or 1 clove
- 2 t Capers finely chopped
- 1 T Fresh Parsley flat leaf, finely chopped
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 F. Put salmon out on countertop to warm to room temp.
- Halve or quarter potatoes as needed so they are all similar in size. Toss potatoes in 2 T olive oil, 2 t garlic, salt & pepper to taste. Spread onto large sheet pan & roast for about 20 minutes, until potatoes are tender.
- While potatoes roast: prepare salmon & green beans. Mix blackening seasoning in a small bowl & add a thick layer on top of the salmon. Trim the green beans if needed & toss in 1 T olive oil, 1 t garlic, & salt & pepper to taste.
- When potatoes are tender, remove pan from oven. Push potatoes to the edges of the pan. Add the salmon in the middle of the pan & the green beans around the salmon. Return pan to the oven & roast for 12-15 minutes; until salmon is cooked through (145 F) & flakes easily. I typically remove mine from the oven when it hits 140 F & it continues cooking on the warm stovetop.
- While the salmon bakes, prepare the sauce. Add all ingredients to a medium bowl & stir until well combined. Refrigerate until salmon is ready to serve.
- When the salmon is done, remove sheet pan from oven & serve immediately with the sauce.
- Enjoy!
Notes
- Here is the meat thermometer I use. Highly recommend using one - they take the guesswork out of knowing when it's done.
- The original instructions were written for using fresh green beans. Frozen green beans are much cheaper & more readily available so I tested them as well. If using frozen green beans, season & add them to the sheet pan with the potatoes & roast them for the full time.
- Substitutions: the blackening seasoning can be replaced by a robust blend from your favorite spice line. I have also used Penzey's "Northwoods" seasoning & it was delicious. It has: coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper.