Sheet Pan Salmon Green Beans (Printable)
Tender salmon and crisp green beans roasted with lemon, garlic, and fresh herbs for a vibrant one-pan meal.
# What You'll Need:
→ Fish & Vegetables
01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 14 oz fresh green beans, trimmed
→ Marinade & Seasonings
03 - 3 tbsp olive oil
04 - 1 lemon, zested and juiced
05 - 3 garlic cloves, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
08 - 1 tsp dried oregano or thyme (or 1 tbsp fresh, chopped)
09 - 1 tsp smoked paprika (optional)
→ Garnish
10 - Lemon wedges
11 - Fresh parsley, chopped
# Directions:
01 - Preheat the 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 zest, lemon juice, garlic, salt, pepper, oregano (or thyme), and smoked paprika if using.
03 - Place green beans on one side of the baking sheet. Drizzle with half the marinade and toss to coat evenly. Spread them out in a single layer.
04 - Arrange salmon fillets on the other side of the sheet, skin-side down if applicable. Brush the tops with the remaining marinade.
05 - Roast in the preheated oven for 15–18 minutes, or until salmon flakes easily with a fork and green beans are tender yet crisp.
06 - Remove from oven. Garnish salmon and green beans with fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks on one pan so cleanup takes literally two minutes
- The lemon garlic marinade makes the house smell incredible while it roasts
02 -
- Cold salmon straight from the fridge cooks unevenly so let it sit out for 10 minutes first
- Overcrowding the pan steams the fish instead of roasting it so give everything room
03 -
- Watch the salmon closely at the 15 minute mark because it goes from perfect to overcooked fast
- Pat the salmon dry with paper towels before marinating for better caramelization