This baked salmon recipe is perfect for busy weeknights. Beautifully flaky salmon covered in a mint yogurt sauce and served alongside cherry tomatoes, green beans, and Little Potatoes.

Recipe Notes

  • Choose similar-sized potatoes: Cutting the potatoes into uniform pieces ensures they roast evenly and finish cooking at the same time as the salmon.

  • Don’t overcook the salmon: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium or 140°F (60°C) for fully cooked. Slightly undercooking prevents dryness.

  • Use high heat for crisp edges: Roasting at a higher temperature helps the potatoes develop golden, crispy edges while keeping the salmon tender.

  • Make it truly easy: To keep this an easy salmon and potato bake, prep everything directly on the sheet pan to minimize dishes and cleanup.

  • Customize the vegetables: This recipe works beautifully with asparagus, green beans, cherry tomatoes, zucchini, or broccoli. Use whatever vegetables you have on hand for a flexible, stress-free dinner.

  • Pat salmon dry before baking: This helps the surface roast instead of steam, improving texture and flavor.

  • Sauce tip: The mint yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days. The flavors deepen over time, making this dish perfect for entertaining.

  • Make it dairy-free: Substitute a plant-based yogurt alternative for the sauce if needed.

  • Add brightness at the end: A squeeze of fresh lemon over the finished bake enhances the flavors and balances the richness of the salmon.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
14
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Equipment

  • Baking Sheet

Ingredients

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  • 8 Little Potatoes
  • 4 pieces of salmon
  • 2 Tbsp olive oil
  • 1 handful green beans, trimmed
  • 2 cups cherry tomatoes
  • 1 Tbsp oregano
  • (to taste) salt and pepper
  • 1/4 cup Kalamata olives
  • 1 lemon

Mint Yogurt Sauce:

  • 1 cup plain yogurt
  • 1/4 cup mayo
  • 1 lime lime juice and zest
  • (to taste) salt and pepper
  • 2 sprigs fresh mint
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Instructions

  • Make the Yogurt Sauce:

    Whisk together the yogurt, mayo, lime juice and zest and season with salt and pepper.

  • Step 2

    Pick mint leaves off the stems, stack, and slice thinly then mix in with other ingredients.

  • Step 3

    Serve chilled and keep in the refrigerator after use for up to one week.

  • Make the Salmon:

    Preheat oven to 400 °F.

  • Step 5

    Gently toss together on a baking sheet all of the ingredients except for the lemon.

  • Step 6

    Cut four thin slices of lemon and reserve the rest of the lemon for later. Place salmon on top of vegetables and place a slice of lemon on each piece of salmon.

  • Step 7

    Bake for 25 minutes. Remove from oven and squeeze the rest of the lemon over everything and serve.