Sheet Pan Salmon with Blistered Tomatillo Salsa and Beans

Last Updated on September 17, 2023

This is a salmon sheet pan dinner recipe that will first have you making a rustically roasted tomatillo salsa. Then you’ll cook salmon under the broiler to achieve a crisp crust. It’s an easy, simple and super satisfying dish served with creamy beans, sour cream, zippy lime juice and, to round it all out, salsa. If you happen to have a glut of tomatoes on hand that you want to use instead of tomatillos, you can easily substitute those in, and they’ll be delicious as well.

Sheet Pan Salmon with Blistered Tomatillo Salsa and Beans

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4


  • 4 to 5 ButcherBox Sockeye Salmon filets defrosted and patted very dry
  • salt and pepper
  • 1 lb small tomatillos husked, rinsed, dried, and some halved, others quartered
  • 1 small red onion chopped
  • 1 small Poblano pepper stemmed, de-seeded and chopped
  • 5 cloves garlic finely chopped
  • 1 lime or lemon halved
  • ¼ cup olive oil plus more for drizzling over salmon
  • 2 cups freshly cooked or canned salted pinto beans
  • sour cream for serving
  • fresh cilantro leaves and tender stems for serving
  • lime wedges for serving


  • Preheat the oven to 425º F. Season the salmon filets with salt and pepper and place skin side up on a plate, in the fridge, uncovered.
  • Place the tomatillos, onion, Poblano pepper and garlic on a 13-inch by 18-inch sheet pan. Squeeze the lemon halves over then season with salt. Drizzle the ¼ cup olive oil over and toss well with a spoon, coating everything in oil. Spread vegetables out evenly. Roast them, tossing occasionally, until the tomatillos are softened, about 15 minutes. Carefully take out the sheet pan, place on the stovetop and turn on the broiler. Move a rack to about 6 inches below the broiler.
  • With a slotted spoon, remove the beans from their liquid and scatter on the sheet pan with the vegetables.
  • Take the seasoned salmon filets out of the fridge and place them, skin side up, nestled in between the beans and vegetables, leaving at least 1 inch between each filet. Drizzle the skins with olive oil then transfer the sheet pan to the rack right under the broiler. Broil until the skins are blistery and crisp and the salmon meat is medium rare to medium, about 10 minutes or when it registers 120º F with an instant-read thermometer.
  • Serve the salmon filets on plates with the tomatillo salsa, beans, sour cream, cilantro and lime wedges.
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