Low-FODMAP RecipesSheet-Pan Salmon

Sheet-Pan Salmon Romesco With Green Beans & Crushed Potatoes

This easy-to-digest meal takes just 15 minutes to prep.

Sheet Pan Salmon Romesco With Green Beans and Crushed Potatoes
Jamie Vespa, R.D.
Serving Size


Prep and Cook Time

Total Time

45 min


  • 12 oz. baby yellow potatoes
  • 1 lb. skin-on salmon, sliced into 4 fillets
  • 2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 1 tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided
  • 8 oz. haricots verts (French green beans)
  • ¾ cup jarred roasted red peppers, drained
  • ¼ cup walnuts
  • 2 tsp. fresh lemon juice
  • ¼ tsp. paprika
  • Fresh parsley for garnish (optional)

Nutrition Information

Per serving: 378 calories; 21g fat; 3g saturated fat; 62mg cholesterol; 781mg sodium; 23g carbohydrate; 4g fiber; 26g protein; 4g sugar; 105mg calcium; 3mg iron; 718mg potassium


Step 1Preheat oven to 425°F.

Step 2Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until almost tender. Drain

Step 3Place salmon fillets on one side of a rimmed baking sheet coated with parchment paper. Brush with 1 Tbsp. of the oil, and sprinkle on ¼ tsp. salt, and ¼ tsp. black pepper. Place potatoes next to salmon and use the flat side of a measuring cup to gently crush potatoes. Brush potatoes evenly with 1 Tbsp. oil, and sprinkle on ¼ tsp. salt, and ¼ tsp. black pepper. Place pan in the oven and bake for 8 minutes.

Step 4Remove pan from oven and add haricots verts to open space on baking sheet. Toss with 2 tsp. oil and ¼ tsp. salt. Place back in oven for 8 more minutes. Turn on broiler to high; broil until salmon is browned and potatoes are crisp, about 2 minutes.

Step 5Combine red peppers, walnuts, lemon juice, paprika, and remaining ¼ tsp. salt and ¼ tsp. black pepper in a food processor or blender; blend until smooth. Spoon Romesco over salmon fillets and potatoes. Garnish with fresh parsley, if desired.

Jamie Vespa, R.D.

Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.

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