Sheet Pan Salmon Green Beans (Printable)

Tender salmon and crisp green beans roasted together with zesty lemon butter sauce.

# What You Need:

→ Seafood

01 - 4 salmon fillets, about 6 oz each, skin optional

→ Vegetables

02 - 1 lb fresh green beans, trimmed
03 - 1 small red onion, thinly sliced (optional)
04 - 1 lemon, sliced into rounds

→ Lemon Butter Sauce

05 - 4 tbsp unsalted butter, melted
06 - 2 tbsp fresh lemon juice (from about 1 lemon)
07 - 2 tsp Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 tsp honey or maple syrup
10 - 1 tbsp fresh parsley, chopped (plus extra for garnish)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Olive Oil & Seasoning

13 - 2 tbsp olive oil
14 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Arrange green beans and red onion if using in a single layer on one side of the pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Place salmon fillets skin-side down on the opposite side of the pan. Drizzle with remaining olive oil and season with salt and pepper.
04 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, minced garlic, honey, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
05 - Arrange lemon slices over salmon and green beans. Brush or spoon half of the lemon butter sauce over the salmon and vegetables.
06 - Roast in preheated oven for 15 to 20 minutes, until salmon is opaque and flakes easily and green beans are tender-crisp.
07 - Remove from oven and drizzle remaining lemon butter sauce over salmon and green beans. Garnish with extra parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually sit down and eat.
  • The whole meal takes just 30 minutes, so weeknight dinners suddenly feel manageable instead of stressful.
  • That lemon butter sauce is honestly restaurant-quality, but secretly simple enough that you'll want to drizzle it on everything.
02 -
  • Don't skip the parchment paper—it changes the entire experience because the salmon won't stick and your pan stays clean.
  • The salmon is done when it flakes easily but still looks barely opaque in the thickest part, because overcooked salmon loses all its magic.
  • Make sure your lemon butter sauce isn't piping hot when it hits the pan, or the parsley will turn dark and bitter instead of staying bright and fresh.
03 -
  • Pat your salmon fillets dry before seasoning them, because moisture is the enemy of getting any color or browning on the skin.
  • If your green beans are thick, slice them in half lengthwise so they roast evenly and don't stay undercooked in the middle while the edges get crispy.

Return