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Salmon Oreganata

Sheet Pan Salmon Oreganata With Green Beans And Potatoes

Beautiful herbs-infused golden crust makes all the difference in this easy Salmon Oreganata prepared on a sheet pan along with green beans and tomatoes. Delicious and perfect for busy weeknight dinner.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 491kcal
Author Iryna


  • 4 salmon fillets
  • 16 oz 1-bite potato medley (See the notes) cut in half
  • 1 lb green beans trimmed
  • ¼ c Panko breadcrumbs
  • ¼ c Parmesan cheese
  • 1 teaspoon dry Oregano
  • 1 teaspoon lemon zest
  • ½ teaspoon garlic powder
  • 4 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Preheat the oven to 400 F and line a large sheet pan with aluminium foil.
  • In a large bowl combine potatoes, beans, 3 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Mix everything nicely and arrange on a sheet pan. Bake for 10 minutes.
  • Meanwhile in a medium bowl mix together breadcrumbs, oregano, garlic powder, Parmesan, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. 
  • Cover salmon with Oreganata mixture pressing it into the top. You can also briskly spray salmon with cooking spray for an extra golden crust.
  • Remove vegetables from the oven, move them over to one side of the sheet pan and place salmon crust side up. 
  • Continue baking for another 15 minutes or until salmon internal temperature reaches 145 F and vegetables are tender.
  • Serve immediately.


You can also use regular potatoes, cut into cubes.


Calories: 491kcal | Carbohydrates: 30.2g | Protein: 31.5g | Fat: 26.9g | Saturated Fat: 5.8g | Cholesterol: 79mg | Sodium: 763mg | Potassium: 252mg | Fiber: 5.4g | Sugar: 1.8g | Calcium: 140mg | Iron: 1.8mg