Sheet Pan Salmon Green Beans (Print Version)
Tender salmon and crisp green beans roasted with lemon and herbs for a vibrant, healthy dinner.
# What You'll Need:
→ Fish & Vegetables
01 - 4 salmon fillets, approximately 5 ounces each, skin-on or off as preferred
02 - 14 ounces fresh green beans, trimmed
→ Marinade & Seasoning
03 - 2 tablespoons olive oil
04 - 1 lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 teaspoon dried thyme or fresh thyme leaves
07 - ½ teaspoon sea salt
08 - ¼ teaspoon black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, salt, and black pepper in a small bowl.
03 - Spread green beans on one side of the sheet pan. Drizzle with half of the marinade and toss to coat evenly.
04 - Place salmon fillets on the opposite side of the sheet pan. Brush the tops evenly with the remaining marinade.
05 - Roast in the preheated oven for 15 to 20 minutes, until salmon reaches an internal temperature of 125 to 135°F and green beans are tender but crisp.
06 - Remove from oven. Serve salmon and green beans with lemon wedges and sprinkle with fresh parsley if desired.
# Expert Tips:
01 -
- Everything cooks on one pan, which means less cleanup and more time to actually enjoy your meal.
- The lemon brings this bright, fresh flavor that makes salmon taste even better than you remember it being.
- You can have a restaurant-quality dinner on the table in thirty minutes, no stress required.
02 -
- Don't skip patting the salmon dry before cooking—it's the difference between crispy edges and steamed fish.
- If your oven runs hot, start checking the salmon at the 12-minute mark to avoid overcooking it, which happens faster than you'd think.
03 -
- Pat your salmon completely dry before seasoning—moisture is the enemy of a good sear, even in the oven.
- Arrange everything on the pan so nothing overlaps, or you'll end up with steamed spots instead of even roasting.