Sheet Pan Salmon Green Beans (Printer-Friendly)
Tender salmon fillets and green beans roasted together with zesty lemon-garlic flavors.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (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 (from 1 lemon)
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
# How to Make It:
01 - Preheat 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, minced garlic, Dijon mustard, honey, salt, black pepper, smoked paprika, and crushed red pepper flakes.
03 - Spread green beans and sliced red onion evenly on the prepared baking sheet. Drizzle with half the marinade and toss to coat.
04 - Nestle salmon fillets among the vegetables. Brush the tops of the salmon with the remaining marinade. Arrange lemon slices over salmon and green beans.
05 - Roast in the preheated oven for 15 to 18 minutes, until salmon is cooked through and green beans are tender-crisp.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately.
# Expert Advice:
01 -
- One pan means one cleanup, and honestly, that alone makes this a weeknight winner.
- The salmon stays buttery and tender while the green beans get just enough char to taste like something special.
- That lemon-garlic marinade is pure magic—it's bright enough to feel fresh but rich enough to feel indulgent.
02 -
- Don't overcrowd the pan or the vegetables will steam instead of roast; give them space so they can get a little color and develop actual flavor.
- Salmon continues to cook as it rests, so pull it from the oven when it's just barely cooked through at the thickest part; overcooked salmon is dry salmon, and that's a tragedy.
03 -
- Pat your salmon dry before it hits the pan; any excess moisture will steam rather than caramelize, and you want that golden exterior.
- Taste the green beans a minute before you think they're done; they should have some bite left in them because they'll continue softening as the pan cools.