Sheet Pan Salmon Green Beans (Printable version)

Tender salmon and crisp green beans roasted with zesty lemon and herbs for a bright, healthy meal.

# Ingredient List:

→ Fish & Vegetables

01 - 4 salmon fillets (approximately 5 oz each), skin-on or off
02 - 14 oz 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 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon wedges for serving
10 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat 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 pepper in a small bowl.
03 - Place green beans on one side of the sheet pan. Drizzle with half the marinade and toss to coat evenly.
04 - Place salmon fillets on the opposite side of the pan. Brush tops evenly with the remaining marinade.
05 - Bake in preheated oven for 15 to 20 minutes until salmon reaches an internal temperature of 125–135°F and green beans are tender-crisp.
06 - Remove from oven and serve salmon and green beans with lemon wedges and optional fresh parsley.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum sanity on a weeknight.
  • The lemon and garlic fill your kitchen with a smell that makes you feel like you're actually a competent cook.
  • It's the kind of meal that looks elegant enough for guests but honest enough for just yourself.
02 -
  • Don't crowd the salmon fillets or they'll steam instead of roast; give them space to caramelize at the edges.
  • Check your salmon early if it's thin; overcooked salmon becomes dry and sad, and there's no fixing that.
  • The residual heat keeps cooking your fish for a minute after it comes out, so pull it when it looks almost done.
03 -
  • Pat your salmon dry with paper towels before brushing it with marinade; moisture is the enemy of browning.
  • If your green beans are thick, trim them on the bias and cook them a few minutes longer so they soften evenly.

Go back