Sheet Pan Salmon Green Beans

There's something magical about opening the oven to find a sheet pan where everything has roasted into golden, aromatic perfection without any fuss. The first time I made this salmon and green beans together, I was skeptical that such a simple approach could actually work—but twenty minutes later, I understood why this became my go-to weeknight dinner. The salmon stays buttery and tender while the green beans crisp up at the edges, and that lemon-herb aroma filling the kitchen feels like a small victory every single time.

I remember cooking this for my roommate after a long week where neither of us had the energy for anything elaborate. We stood in the kitchen watching the pan through the oven window, and she asked if I was sure the salmon wouldn't dry out. When it came out perfect—moist, flaky, with crispy beans—she immediately asked for the recipe, and now she makes it constantly.

Ingredients

• Salmon fillets: Six ounces each gives you a perfect portion that cooks evenly without overcooking the edges.
• Fresh green beans: Trim them quickly with a knife, and look for bright green ones that snap when you bend them.
• Red onion: The thin slices caramelize slightly and add a gentle sweetness that balances the lemon.
• Olive oil: Good quality oil matters here since you're not cooking it down in a sauce—it's the main flavor carrier.
• Fresh lemon juice and zest: Use a real lemon; bottled juice tastes metallic by comparison.
• Garlic: Mince it finely so it distributes evenly across the pan.
• Dried oregano and thyme: These herbs complement salmon without overpowering it.
• Kosher salt and black pepper: Divide your salt between the vegetables and the fish so both get seasoned properly.

Instructions

Heat your oven and prep the pan:

Set it to 425°F and line a large rimmed baking sheet with parchment paper or foil. This step takes thirty seconds but saves you from scrubbing later.

Build your marinade:

Whisk together the olive oil, lemon juice, zest, minced garlic, oregano, thyme, and half your salt and pepper in a small bowl. The mixture should look aromatic and slightly golden.

Season the green beans:

Spread the trimmed green beans and thinly sliced red onion across the prepared sheet, leaving a gap in the center for the salmon. Drizzle with half the marinade and toss everything gently until coated, then spread them out in a single layer.

Add the salmon:

Nestle the salmon fillets into the center of the pan, skin-side down. Brush each fillet with the remaining marinade, then sprinkle with the rest of your salt and pepper.

Roast until done:

Pop the sheet pan into the oven for sixteen to eighteen minutes. The salmon is ready when it flakes easily with a fork and feels opaque throughout, and the green beans should be tender-crisp with slightly browned edges.

Finish and serve:

Pull the pan from the oven, garnish with lemon wedges and fresh parsley if you have it, and serve immediately while everything is still warm.

Save to Pinterest

This dish taught me that healthy eating doesn't require complicated recipes or restaurant-level technique. It just requires trusting that simple ingredients, given the right heat and seasoning, will speak for themselves.

Why This Pan Approach Works So Well

Roasting vegetables and protein together creates a kind of lazy alchemy where the vegetables absorb the juices and fat from the salmon, becoming more flavorful than they'd be on their own. The high heat in a single pan also means nothing steams or gets cold while something else finishes cooking—it all reaches that perfect moment together. I've tried making this with the vegetables roasted separately, but it's never quite as good as when everything shares the same space.

Easy Variations and Swaps

The beauty of this recipe is that it bends to whatever you have in your kitchen or whatever you're craving that week. Asparagus or broccoli work wonderfully in place of the green beans and roast in about the same time. You can also play with the herbs—swap in fresh dill if you have it, or add a pinch of smoked paprika for something a little earthier.

Serving Ideas and Flavor Pairings

Serve this straight from the pan if you're keeping it casual, or plate it up nicely if you're feeding guests who expect a little more presentation. A side of couscous or rice soaks up the pan juices beautifully, and a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the lemon and herbs. For extra richness, crumble some feta cheese over the top just before serving, or scatter toasted almonds for a subtle crunch that feels like you put in more effort than you did.

• Crusty bread is perfect for mopping up any remaining juices on the plate.
• A simple green salad on the side adds freshness and balance without weighing you down.
• This also makes excellent leftovers—flake the cold salmon onto salads or into sandwiches the next day.

Save to Pinterest

This is the kind of recipe that feels indulgent because it tastes so good, but actually takes almost no time and treats your body well. Once you've made it a few times, it becomes automatic—the kind of dinner you can pull together without thinking, which somehow makes it even better.