This Salmon White Bean Tomato Sheet Pan is an easy to prepare high protein and fiber meal all prepared on a large sheet pan. It has roasted potatoes, cherry tomatoes, red onion, white beans, and salmon.
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Why You’ll Love Salmon White Bean Tomato Sheet Pan
Whenever I can make a whole meal using one pan, I am very happy! This Salmon White Bean Tomato Sheet Pan is a high protein and fiber meal all easily made on one sheet pan.
It has salmon for protein and omega-3 fats. Potatoes, white beans, cherry tomatoes, and red onion make it high in fiber and add a variety of nutrients. Garlic powder, paprika, and Italian seasoning add flavor.
Ingredients
Potatoes
- Potatoes: the main carb source for energy that also provides fiber. I used baby Dutch yellow potatoes because they are quick and easy to chop.
- Olive oil: use to coat the potatoes for seasoning to stick and add flavor.
- Pepper & salt: for flavor.
Vegetables
- White beans: adds fiber and extra protein.
- Cherry tomatoes: adds color and micronutrients, including vitamins C and K, potassium, and the antioxidant lycopene.
- Red onion: adds flavor and rich in antioxidants, including anthocyanins.
- Olive oil: healthy fat to coat vegetables for seasonings to adhere.
- Garlic powder & Italian seasoning: add flavor.
Salmon
- Salmon: the main protein source that is rich in omega-3 fats.
- Olive oil: lightly added on top of salmon for flavor.
- Garlic powder, paprika, & Italian seasoning: adds flavor.
How to Make Salmon White Bean Tomato Sheet Pan
Potatoes: Preheat oven to 425°F. Prepare a large baking sheet. In a medium-sized mixing bowl, add potatoes, olive oil, salt, and pepper. Stir to evenly coat. Spread potatoes on baking sheet in a single layer. Roast for 25 minutes.
Vegetables: Using the same mixing bowl, add drained beans, cherry tomatoes, and sliced red onion. Add olive oil, garlic powder, and Italian seasoning. Stir to evenly coat. Once potatoes have cooked for 25 minutes, make room to add vegetables in a single layer and roast for another 12 minutes.
Salmon: Lightly coat each salmon with olive oil. Then, season each with garlic powder, paprika, and Italian seasoning. Once vegetables have cooked for 12 minutes, make room on sheet pan to place salmon in a single layer. Return to oven for 12 minutes, or until salmon flakes easily and internal temperature reaches 145°F.
Evenly divide potatoes, vegetables, and salmon to make four bowls.
Tips
- Add any vegetables you like! Bell peppers and zucchini are great additions.
- Store in the refrigerator for about 4 days.
- Get my favorite meal prep containers here.
Try These Meal Prep Recipes Next:
- Sheet Pan Salmon with Sweet Potatoes and Broccoli
- Chili Lime Salmon Sheet Pan Meal
- Salmon and Lentil Vegetable Bowls
- Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
- Chicken Fajita Bowl: Easy Sheet Pan Meal Prep
Salmon White Bean Tomato Sheet Pan
Ingredients
Potatoes
- 24 ounces baby Dutch yellow potatoes, chopped
- 1 teaspoon olive oil
- pepper
- salt
Vegetables
- 1 (15 ounce) can white beans, drained and rinsed
- 16 ounces cherry tomatoes
- 1 red onion, sliced
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Salmon
- 1 pound salmon, cut into 4 fillets
- 1/2 teaspoon olive oil
- garlic powder
- paprika
- Italian seasoning
Instructions
- Potatoes: Preheat oven to 425°F. Prepare a large baking sheet. In a medium-sized mixing bowl, add potatoes, olive oil, salt, and pepper. Stir to evenly coat. Spread potatoes on baking sheet in a single layer. Roast for 25 minutes.
- Vegetables: Using the same mixing bowl, add drained beans, cherry tomatoes, and sliced red onion. Add olive oil, garlic powder, and Italian seasoning. Stir to evenly coat. Once potatoes have cooked for 25 minutes, make room to add vegetables in a single layer and roast for another 12 minutes.
- Salmon: Lightly coat each salmon with olive oil. Then, season each with garlic powder, paprika, and Italian seasoning. Once vegetables have cooked for 12 minutes, make room on sheet pan to place salmon in a single layer. Return to oven for 12 minutes, or until salmon flakes easily and internal temperature reaches 145°F.
- Evenly divide potatoes, vegetables, and salmon to make four bowls.
Notes
- Add any vegetables you like! Bell peppers and zucchini are great additions.
- Store in the refrigerator for about 4 days.
- Get my favorite meal prep containers here.
I followed directions and made it just as it was written and it turned out so good! We used chickpeas (garbanzo beans) for the white beans! It was SO easy and SO delicious! We devoured it! I will definitely make this again!
Love to hear that you enjoyed it!