Sheet Pan Salmon Green Beans (Printer-Friendly)
Roasted salmon and green beans with a bright, lemon butter finish for a healthy meal.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin on or off
→ 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
# How to Make It:
01 - Preheat the 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, then toss to coat evenly.
03 - Place salmon fillets skin-side down on the other side of the pan. Drizzle with remaining olive oil and season with salt and pepper.
04 - In a small bowl, whisk together melted butter, lemon juice, Dijon mustard, minced garlic, honey, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
05 - Arrange lemon slices over the salmon and green beans. Brush or spoon half of the lemon butter sauce over the salmon and vegetables.
06 - Roast in the preheated oven for 15 to 20 minutes, until the salmon is opaque and flakes easily with a fork and the green beans are tender-crisp.
07 - Remove from oven. Drizzle the remaining lemon butter sauce over the salmon and green beans. Garnish with extra parsley and serve immediately.
# Expert Advice:
01 -
- One pan means one cleanup, and honestly that might be the best part of dinner.
- The lemon butter sauce tastes fancy but requires just a few whisks in a bowl.
- Salmon cooks so quickly that the vegetables stay crisp instead of turning to mush.
02 -
- Don't overcrowd the pan or everything steams instead of roasting; if your pan is small, use two pans instead of stacking things.
- Check the salmon a minute before you think it's done because carryover cooking continues in that hot pan and dry salmon is no one's friend.
03 -
- Pat your salmon dry with a paper towel before it hits the pan so it browns instead of steaming.
- Arrange lemon slices under the salmon fillets too, not just on top, for extra flavor and moisture.