Sheet Pan Salmon Green Beans (Print Version)

Flaky salmon and crisp green beans roasted with herbs and lemon for a vibrant, healthy meal.

# What You 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 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1 teaspoon lemon zest
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
10 - 3/4 teaspoon kosher salt, divided
11 - 1/2 teaspoon ground black pepper, divided

→ Garnish

12 - Lemon wedges, for serving
13 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
03 - Place green beans and red onion on the prepared baking sheet, drizzle with half of the marinade, and toss to coat evenly. Spread vegetables in a single layer, leaving space in the center for salmon.
04 - Position salmon fillets in the center of the pan. Brush fillets with remaining marinade and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
05 - Roast 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, and serve immediately.

# Expert Hints:

01 -
  • Everything cooks on a single pan, so cleanup takes less than a minute and you can actually relax after dinner.
  • The lemon marinade seeps into both the salmon and the beans, tying the whole dish together with bright, fresh flavor.
  • It looks impressive enough for company but requires almost no skill, just a hot oven and decent timing.
02 -
  • Pat the salmon dry before brushing on the marinade, or it will slide right off and pool on the pan instead of flavoring the fish.
  • Don't overcrowd the vegetables or they'll steam and turn soggy instead of getting those crispy, caramelized edges.
  • Check the salmon at sixteen minutes because ovens vary wildly, and overcooked salmon turns chalky and sad.
03 -
  • Use a rimmed baking sheet so the marinade and vegetable juices don't spill and smoke up your oven.
  • If your salmon fillets have skin, place them skin-side down and the skin will protect the flesh from drying out while adding flavor.
  • Let the salmon rest on the pan for a minute after pulling it from the oven, it will finish cooking gently and stay moist.

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