Sheet Pan Salmon Green Beans

I was standing in my kitchen on a Tuesday night, staring at a pile of green beans and four salmon fillets, wondering how I'd get dinner on the table before everyone scattered. That's when I tossed everything onto one pan, drizzled it with lemon and garlic, and slid it into the oven. Twenty minutes later, I had a meal that looked like I'd spent an hour on it.

The first time I made this for my family, my daughter picked up a green bean with her fingers and said it tasted like summer. My husband went back for seconds without saying a word, which is how I know he actually likes something. Since then, it's become my go-to when I want something healthy that doesn't feel like I'm trying too hard.

Ingredients

• Skinless salmon fillets: Look for fillets that are uniform in thickness so they cook evenly, and don't worry if the skin is on, you can ask the fishmonger to remove it or just peel it off after roasting.
• Fresh green beans: Trim the ends but leave them whole for the best texture, and make sure they're dry before tossing them with oil or they'll steam instead of roast.
• Red onion: Slice it thin so it softens and caramelizes slightly in the oven, adding a sweet contrast to the bright lemon.
• Olive oil: Use a good quality one since it's doing a lot of the flavor work here, and it helps everything brown beautifully.
• Lemon juice and zest: Fresh lemon is key, the zest adds a floral note that bottled juice just can't match.
• Garlic: Mince it fine so it melts into the marinade and doesn't burn on the pan.
• Dried oregano and thyme: These herbs bring a Mediterranean warmth without overwhelming the delicate fish.
• Kosher salt and black pepper: Season in layers, some for the vegetables and some for the salmon, so every bite is balanced.

Instructions

Preheat and prep:

Set your oven to 425°F and line a large baking sheet with parchment or foil. This step makes cleanup so much easier, trust me.

Mix the marinade:

Whisk together the olive oil, lemon juice, zest, garlic, oregano, thyme, half the salt, and a quarter of the pepper in a small bowl. It should smell bright and garlicky.

Toss the vegetables:

Spread the green beans and red onion on the baking sheet, drizzle with half the marinade, and toss until everything's coated. Push them to the edges to make room for the salmon in the center.

Season the salmon:

Place the fillets in the middle of the pan and brush them with the remaining marinade. Sprinkle with the rest of the salt and pepper so each piece gets a nice crust.

Roast until done:

Slide the pan into the oven and roast for 16 to 18 minutes, until the salmon flakes easily and the green beans are tender with a bit of char. The smell will tell you when it's ready.

Garnish and serve:

Pull the pan out, scatter fresh parsley over the top if you have it, and serve with lemon wedges on the side. Everyone can squeeze their own.

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I remember the night my neighbor came over and saw this dish cooling on the counter. She asked for the recipe, assuming it was complicated, and when I told her it was just one pan and twenty minutes, she laughed and said I'd changed her weeknight routine forever. That's the kind of meal this is.

What to Serve Alongside

I usually throw together a quick batch of couscous or quinoa to soak up the lemony juices, or sometimes I just serve it with crusty bread and call it dinner. A simple arugula salad with a drizzle of olive oil and a squeeze of lemon works too, keeping everything light and fresh. If you want something heartier, roasted baby potatoes fit right in.

Swaps and Variations

If you can't find green beans or just want a change, asparagus or broccoli florets work beautifully with the same timing. I've also used cherry tomatoes in the summer, and they burst into sweet little pockets of flavor. Sometimes I crumble a bit of feta over the top right before serving, or toss on some toasted almonds for crunch.

Storage and Reheating

Leftovers keep in the fridge for up to two days, and I like to eat them cold over a bed of greens for lunch the next day. If you do reheat, use a low oven or the microwave on half power so the salmon doesn't dry out. The green beans lose a little of their snap, but they're still delicious.

• Let everything cool completely before storing in an airtight container.
• Reheat gently to preserve the texture of the fish.
• Add a fresh squeeze of lemon when you serve leftovers to brighten them up.

Save

This is the kind of recipe I reach for when I want to feel like I have my life together without actually spending hours in the kitchen. I hope it becomes one of those easy wins for you too.

Your Questions Answered

→ What temperature is best for roasting the salmon and green beans?

Roasting at 425°F (220°C) ensures the salmon cooks evenly and the green beans remain crisp-tender.

→ Can I substitute other vegetables for green beans?

Yes, asparagus or broccoli make excellent alternatives and can be roasted with the salmon using the same method.

→ How can I enhance the flavor of this dish?

Sprinkling crumbled feta or toasted almonds just before serving adds a delicious texture and taste dimension.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making this dish safe for gluten-free eating.

→ What wine pairs well with this meal?

A light white wine such as Sauvignon Blanc or Pinot Grigio complements the citrus and herb flavors beautifully.