Sheet Pan Salmon Green Beans (Printable)

Tender salmon fillets roasted with crisp green beans and lemon-garlic butter in one pan.

# 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
03 - 1 small red onion, thinly sliced

→ Marinade & Seasonings

04 - 3 tbsp olive oil
05 - 2 tbsp lemon juice (freshly squeezed)
06 - 2 cloves garlic, minced
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 tsp smoked paprika

→ Finishing

12 - 2 tbsp unsalted butter, melted
13 - 1 lemon, cut into wedges
14 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, black pepper, and smoked paprika until well combined.
03 - Place green beans and sliced red onion on the baking sheet. Drizzle with half the marinade and toss to coat evenly, spreading them in a single layer.
04 - Arrange salmon fillets on top of the green beans. Brush the salmon generously with the remaining marinade, ensuring even coverage.
05 - Roast for 15-18 minutes, or until salmon is cooked through and flakes easily with a fork, and green beans are tender-crisp.
06 - Remove from oven and immediately drizzle melted butter over salmon and vegetables. Garnish with chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, meaning minimal cleanup and maximum flavor
  • The salmon stays incredibly moist while the green beans get perfectly tender-crisp
  • That lemon-garlic butter finish makes it taste like something from a restaurant
02 -
  • Salmon continues cooking after leaving the oven, so remove it when it's slightly underdone in the center
  • Thinner fillets cook faster, so check at 12 minutes to avoid drying them out completely
03 -
  • Pat the salmon dry before brushing with marinade for better adhesion
  • If your fillets vary in thickness, tuck the thin ends under so they cook evenly

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