Sheet Pan Salmon Green Beans (Printable)

Flaky salmon roasted with crisp green beans and lemon for a fresh, healthy meal in one pan.

# What You’ll Need:

→ Fish & Vegetables

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 lb fresh green beans, trimmed
03 - 1 small red onion, thinly sliced

→ Marinade & Seasonings

04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1 teaspoon lemon zest
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried thyme
10 - ¾ teaspoon kosher salt, divided
11 - ½ teaspoon ground black pepper, divided

→ Garnish

12 - Lemon wedges, for serving
13 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
03 - Place green beans and red onion on the baking sheet. Drizzle with half of the marinade and toss to coat evenly. Spread vegetables in a single layer, leaving space in the center for salmon.
04 - Place salmon fillets in the center of the baking sheet. Brush them with remaining marinade and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper.
05 - Roast in the oven for 16 to 18 minutes, until salmon flakes easily with a fork and green beans are tender but crisp.
06 - Remove from oven and garnish with lemon wedges and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, which means almost no dishes to wash afterward.
  • The salmon stays moist and flaky while the green beans get just the right amount of char on the edges.
  • It looks impressive enough for guests but easy enough to make on autopilot after a long day.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast, and you'll lose that crispy edge.
  • Check the salmon at 16 minutes, especially if your fillets are on the thinner side, because overcooked salmon turns chalky fast.
03 -
  • Pat the salmon fillets dry with a paper towel before seasoning so the marinade sticks instead of sliding off.
  • Use a meat thermometer if you're nervous, the internal temp should hit 145°F for perfectly cooked fish.
  • Rotate the pan halfway through if your oven has hot spots, it keeps everything cooking evenly.

Go Back