Sheet Pan Salmon Green Beans (Printable)
Tender salmon and crispy green beans roasted with zesty lemon and garlic in one pan.
# What You Need:
→ Seafood
01 - 4 salmon fillets, about 6 oz each, skin-on or skinless
→ Vegetables
02 - 1 lb fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
04 - 1 lemon, sliced
→ Marinade & Seasonings
05 - 2 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 3 garlic cloves, minced
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Fresh parsley, chopped, for garnish
# Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, black pepper, smoked paprika, and red pepper flakes in a small bowl.
03 - Spread green beans and sliced red onion evenly on the prepared baking sheet. Drizzle half the marinade over them and toss to coat.
04 - Nestle salmon fillets among the vegetables on the baking sheet. Brush the tops of the salmon with the remaining marinade. Arrange lemon slices over salmon and green beans.
05 - Roast in the oven for 15 to 18 minutes, until the salmon is cooked through and the green beans are tender-crisp.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately.
# Expert Advice:
01 -
- One pan means one cleanup, which honestly might be the best part of dinner.
- Everything roasts together, so the green beans pick up that subtle lemon-garlic flavor from the salmon without any extra effort.
- It's fast enough for a Tuesday night but impressive enough to set in front of guests.
02 -
- Don't crowd the pan; if your salmon fillets are very thick or your sheet isn't quite large enough, use two pans or they'll steam instead of roast and won't develop that subtle caramelization at the edges.
- Salmon continues cooking after it comes out of the oven, so pull it when it still looks just barely done in the very center; this is how you keep it moist and buttery instead of chalky.
03 -
- Pat your salmon dry with a paper towel before arranging it on the pan; any surface moisture prevents that subtle caramelization and keeps everything tasting fresher.
- Buy a lemon zester or microplane and add a tiny bit of zest to the finished dish right before serving—it brightens everything and makes people ask what you did differently.