Sheet Pan Salmon Green Beans (Printable)
Flaky salmon and crisp green beans roasted together with fresh herbs and lemon in one pan.
# What You Need:
→ Fish & Vegetables
01 - 4 skinless salmon fillets, 6 ounces (170 grams) each
02 - 1 pound (450 grams) fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
→ Marinade & Seasonings
04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice (approx. 1 lemon)
06 - 1 teaspoon lemon zest
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried thyme
10 - ¾ teaspoon kosher salt, divided
11 - ½ teaspoon ground black pepper, divided
→ Garnish
12 - Lemon wedges, for serving
13 - 2 tablespoons chopped fresh parsley (optional)
# How To Cook:
01 - Preheat the oven to 425°F. 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, minced garlic, oregano, thyme, half of the salt, and a quarter teaspoon of black pepper.
03 - Spread green beans and sliced red onion evenly on the baking sheet. Drizzle with half of the marinade and toss gently to coat, arranging vegetables in a single layer with space left in the center for salmon.
04 - Place salmon fillets in the center of the baking sheet. Brush the remaining marinade over the fillets and sprinkle the remaining salt and black pepper on top.
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 the oven, garnish with lemon wedges and fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- Everything cooks on one pan, so cleanup is as easy as dinner itself.
- The salmon stays moist and flaky while the green beans get perfectly crisp at the edges.
- You can have this on the table in under half an hour without breaking a sweat.
02 -
- Don't overcrowd the pan or the vegetables will steam instead of roast, so use a large sheet and spread everything out.
- Check the salmon at 16 minutes, because overcooked salmon turns dry and chalky faster than you think.
03 -
- Pat the salmon dry with a paper towel before brushing on the marinade, it helps the fish brown instead of steam.
- Use a rimmed baking sheet so the juices don't spill, and rotate the pan halfway through if your oven has hot spots.