Sheet Pan Salmon Green Beans (Printer-friendly)

Tender salmon and crisp green beans roasted together with lemon, garlic, and herbs for a flavorful meal.

# What You'll Need:

→ Fish & Vegetables

01 - 4 salmon fillets (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 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. Spread them out in an even layer.
04 - Arrange the 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 the salmon flakes easily with a fork and the green beans are tender yet crisp.
06 - Remove from oven. Garnish salmon and green beans with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The lemon garlic marinade doubles as a sauce, infusing every bite with bright Mediterranean flavors
  • Cleanup takes literally minutes since everything roasts on one single pan
  • The salmon stays impossibly moist while the green beans get those delicious crispy edges
02 -
  • Cold salmon takes longer to cook and can dry out at the edges, so let it sit at room temperature for 10 minutes first
  • The fish continues cooking after it comes out of the oven, so remove it when it still has a slight translucency in the center
  • Dont overcrowd the pan or the vegetables will steam instead of roast
03 -
  • Pat the salmon very dry before adding the marinade so it adheres properly
  • If your fillets vary in thickness, place the thinner pieces toward the center of the pan where they cook more slowly

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