Sheet Pan Salmon Green Beans

I was standing in front of the open fridge on a Tuesday night, staring at salmon fillets and a bag of green beans, when it hit me that dinner didn't need to be complicated. One pan, one oven, and twenty minutes later, I had a meal that tasted like I'd been planning it all week. The lemon and garlic filled the kitchen with a smell so good my neighbor texted asking what I was making.

The first time I made this for my family, my dad asked if I'd ordered takeout because it looked too good to be homemade. I watched him squeeze extra lemon over his plate and go back for seconds, which is his version of a standing ovation. Since then, this recipe has become my answer to what's for dinner at least twice a month.

Ingredients

• Salmon fillets: Look for thick, evenly sized pieces so they cook at the same rate, and if you can, buy wild-caught for richer flavor.
• Green beans: Fresh beans give you that satisfying snap, but make sure to trim the ends or they'll taste woody.
• Red onion: Slice it thin so it softens and caramelizes slightly in the oven, adding a hint of sweetness.
• Olive oil: This is what helps everything roast instead of steam, so don't skip it or go too light.
• Lemon juice and zest: Fresh lemon is non-negotiable here, bottled juice just doesn't have the same brightness.
• Garlic: Mince it fine so it disperses evenly and doesn't burn in the high heat.
• Oregano and thyme: Dried herbs work best here because they hold up under roasting without turning bitter.
• Salt and pepper: Kosher salt gives you better control, and freshly cracked pepper makes a noticeable difference.

Instructions

Preheat and prep the pan:

Set your oven to 425°F and line a big baking sheet with parchment or foil. This step saves you from scrubbing stuck-on bits later, trust me.

Mix the marinade:

Whisk together the olive oil, lemon juice, zest, garlic, oregano, thyme, and half the salt and pepper in a small bowl. It should smell bright and herby.

Toss the vegetables:

Spread the green beans and red onion on the pan, drizzle with half the marinade, and toss until everything glistens. Push them to the edges to make room in the center.

Add the salmon:

Nestle the fillets in the middle, brush them with the remaining marinade, and season with the rest of the salt and pepper. Make sure each piece gets coated.

Roast until done:

Slide the pan into the oven and set a timer for 16 minutes. The salmon should flake easily and the beans should have a little color on the tips.

Garnish and serve:

Pull it out, squeeze fresh lemon over the top, scatter parsley if you have it, and bring the whole pan to the table.

Save

There's something about pulling a single pan out of the oven and seeing everything golden and ready that makes you feel like you've got your life together. My partner and I started eating this straight off the sheet pan with a bottle of cold white wine between us, and it became our favorite kind of low-key Friday night.

Swaps and Substitutions

If green beans aren't your thing, asparagus or broccoli florets work just as well and take about the same time to roast. I've also swapped the salmon for cod or halibut when I wanted something milder, just keep an eye on the cook time since thinner fish finishes faster. For a little extra richness, crumble some feta over the top right before serving or toss on a handful of toasted almonds.

What to Serve It With

This meal is hearty enough on its own, but I like to add a scoop of couscous or a slice of crusty bread to soak up the lemony juices left on the pan. A simple arugula salad with olive oil and shaved parmesan balances the richness of the salmon without weighing you down. If you want to go all out, roast some baby potatoes on a second pan and toss them with the same marinade.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and I've even packed them cold for lunch the next day with a squeeze of fresh lemon. If you reheat, do it gently in a 300°F oven for about 10 minutes so the salmon doesn't dry out. Microwaving works in a pinch, but cover it with a damp paper towel to keep some moisture in.

• Let everything cool completely before storing to avoid condensation and sogginess.
• Separate the salmon from the vegetables if you can, they reheat better that way.
• Add a drizzle of olive oil before reheating to bring back some of the original juiciness.

Save

This recipe taught me that simple doesn't mean boring, and that sometimes the best meals are the ones that don't try too hard. I hope it becomes one of your go-to dinners, the kind you make without thinking twice.

Common Questions

→ How do I ensure the salmon stays moist?

Marinating the salmon briefly in olive oil, lemon juice, and herbs helps retain moisture while roasting. Avoid overcooking to keep it flaky and tender.

→ Can I substitute the green beans with other vegetables?

Yes, vegetables like asparagus or broccoli work well and can be roasted alongside the salmon with similar cooking times.

→ What temperature should I use for roasting?

Roast at 425°F (220°C) to achieve perfectly cooked salmon and crisp-tender green beans in about 16-18 minutes.

→ Is it necessary to line the baking sheet?

Lining the sheet with parchment paper or foil helps with easy cleanup and prevents sticking, but it's optional.

→ What garnish complements this dish?

Lemon wedges and fresh parsley add brightness and fresh flavors that enhance the overall dish.

→ Can this dish be prepared ahead of time?

You can prepare the marinade and trim vegetables in advance, but it's best to roast just before serving for optimal freshness.