Sheet Pan Salmon Green Beans (Printer-friendly)
Flaky salmon and crisp-tender green beans roasted with lemon and herbs for a vibrant meal.
# What you'll need:
→ Fish & Vegetables
01 - 4 skinless salmon fillets, 6 oz each
02 - 1 lb fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
→ Marinade & Seasonings
04 - 3 tbsp olive oil
05 - 2 tbsp fresh lemon juice (about 1 lemon)
06 - 1 tsp lemon zest
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - ½ tsp dried thyme
10 - ¾ tsp kosher salt, divided
11 - ½ tsp ground black pepper, divided
→ Garnish
12 - Lemon wedges, for serving
13 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, half of the salt, and half of the black pepper.
03 - Place trimmed green beans and sliced red onion on the prepared baking sheet. Drizzle with half of the marinade and toss to coat evenly. Spread in a single layer, leaving space in the center for the salmon.
04 - Place salmon fillets in the center of the baking sheet. Brush with the remaining marinade. Sprinkle remaining salt and black pepper over the salmon.
05 - Roast in the preheated oven for 16 to 18 minutes, or until salmon flakes easily with a fork and green beans are tender-crisp.
06 - Remove from oven. Garnish with lemon wedges and fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- Everything cooks on one pan, which means minimal cleanup and zero stress when you're hungry.
- The salmon comes out impossibly tender and flaky, and somehow the green beans taste better roasted than any other way.
- It's genuinely fast—less than thirty minutes from fridge to fork, so it works on nights when you're tired but want to eat well.
02 -
- Don't skimp on spacing when you arrange the green beans—they need room to roast, not steam, so they stay crisp instead of becoming soggy.
- Check the salmon a minute or two early the first time you make this; every oven runs a little different, and overcooked salmon is dry salmon.
03 -
- Pat your salmon fillets dry with a paper towel before putting them on the pan; this helps them brown instead of steam and develop a subtle crust.
- If your green beans are particularly thick, cut them in half lengthwise so they cook at the same rate as the thinner ones and nothing's left crunchy or overcooked.