Sheet Pan Salmon Green Beans

The smell of roasting salmon always pulls me back to a tiny apartment kitchen where I first discovered that dinner could be both effortless and elegant. My roommate had brought home fresh fish from the market, and we threw whatever vegetables we had on the same pan, amazed at how everything caramelized together. That night changed how I approached weeknight cooking forever.

Last Tuesday, my neighbor smelled this cooking through our shared wall and knocked on my door with a bottle of wine. We ended up eating on the balcony as the sun went down, and she confessed she had always been intimidated by cooking fish. Watching her realize how simple it could be was the best part of the evening.

Ingredients

• Salmon fillets: I prefer center cut pieces for even cooking, but tail portions work too if you adjust the time slightly
• Fresh green beans: Trim the ends yourself rather than buying pre trimmed ones, they stay fresher longer
• Olive oil: Extra virgin gives the best flavor but any olive oil works for roasting
• Lemon: Both zest and juice are essential for that bright, fresh finish
• Garlic: Mince it fresh rather than using jarred garlic for the best aromatic punch
• Dried oregano or thyme: Fresh herbs burn too quickly at high heat, so dried actually work better here
• Smoked paprika: This is my secret ingredient for adding depth without overwhelming the delicate salmon

Instructions

Get your oven ready:

Preheat to 220°C and line a rimmed baking sheet with parchment paper. The raised edges are crucial because those lemon juices will release during roasting.

Whisk up the magic:

Combine olive oil, lemon zest, lemon juice, garlic, salt, pepper, oregano, and smoked paprika in a small bowl. The mixture should emulsify slightly and smell incredible.

Prep your vegetables:

Place trimmed green beans on one side of the baking sheet. Drizzle with half the marinade and toss with your hands until every bean is coated.

Arrange the salmon:

Place fillets skin side down on the opposite side of the pan. Brush generously with the remaining marinade, making sure to get it into any crevices.

Roast to perfection:

Cook for 15 to 18 minutes. The salmon should flake easily when tested with a fork and the beans should be tender with some blistered spots.

Finish and serve:

Let everything rest for 2 minutes, then scatter with fresh parsley and serve with lemon wedges for squeezing at the table.

Save

My daughter now requests this for her birthday dinner every year. She calls it fancy grown up food, which makes me laugh because it is actually one of the quickest meals I know how to make.

Making It Your Own

Sometimes I add cherry tomatoes or thinly sliced red onions to the pan during the last 8 minutes of cooking. The tomatoes burst and create this incredible sauce that mixes with the lemon juices.

Perfect Pairings

While this is complete on its own, I sometimes serve it with quinoa or roasted potatoes when I need something more substantial. The potatoes roast beautifully alongside the salmon if you cut them into small wedges and add them to the pan first.

Storage Secrets

Leftovers actually make an amazing salad the next day. Just flake the salmon and toss it with the green beans over mixed greens with an extra squeeze of lemon.

• Store components separately in airtight containers for up to 2 days
• Reheat gently in a low oven or enjoy cold straight from the fridge
• The flavors actually meld and improve overnight, making it perfect for meal prep

Save

There is something deeply satisfying about a meal that looks impressive but requires minimal effort. This salmon has saved me on countless busy weeknights.

Recipe Questions & Answers

→ What is the best way to ensure salmon stays moist when roasting?

Brushing the salmon with a lemon-garlic marinade before roasting helps keep it moist and flavorful. Avoid overcooking and remove from the oven once it flakes easily.

→ Can I substitute green beans with other vegetables?

Yes, asparagus, broccoli, or zucchini work well as alternatives and can be roasted alongside the salmon with similar timing.

→ Should the salmon be skin-on or skinless for this dish?

Either works; skin-on helps protect the flesh from drying out while roasting but skinless cooks just as tender when properly marinated.

→ How do I prepare the green beans for roasting?

Trim the ends and toss green beans in the marinade to coat evenly, then spread them in a single layer on the baking sheet for even roasting.

→ What are some good serving ideas for this dish?

Serve alongside quinoa, rice, or roasted potatoes for a more substantial meal, and garnish with fresh parsley and lemon wedges for added brightness.