Sheet Pan Salmon Green Beans (Printable Version)

A vibrant one-pan dish with tender salmon and crisp green beans roasted to perfection.

# What You Need:

→ Seafood

01 - 4 salmon fillets, skin-on or skinless, about 6 oz each

→ Vegetables

02 - 1 lb fresh green beans, trimmed
03 - 1 small red onion, thinly sliced
04 - 1 lemon, sliced

→ Marinade & Seasonings

05 - 2 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 3 garlic cloves, minced
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Fresh parsley, chopped, for garnish

# How-To:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, pepper, smoked paprika, and crushed red pepper flakes.
03 - Spread the green beans and sliced red onion evenly across the prepared baking sheet. Drizzle with half of the marinade and toss to coat thoroughly.
04 - Nestle the salmon fillets among the vegetables. Brush the tops of the salmon with the remaining marinade. Distribute lemon slices over the salmon and green beans.
05 - Place the baking sheet in the oven and roast for 15 to 18 minutes until the salmon just cooks through and the green beans become tender-crisp.
06 - Remove from the oven, sprinkle chopped parsley over the dish, and serve immediately.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly, that alone makes a weeknight feel a little less chaotic.
  • It comes together in under 30 minutes, which beats most restaurant delivery times.
  • The lemon-garlic marinade is bright enough to make healthy eating feel like an actual treat.
02 -
  • Don't skip the parchment paper or foil—I learned this the hard way when I tried to save a step and spent 20 minutes scrubbing the pan afterward.
  • Salmon cooks fast, so set a timer and actually use it; overcooked salmon becomes dry no matter how good your marinade is, and that's a tragedy.
  • Pat your salmon dry before brushing with the marinade; moisture is the enemy of getting it to cook evenly.
03 -
  • Buy salmon from a fish counter if you can, not from the packaged section—talk to the person behind the counter and tell them you're roasting it, and they'll steer you toward something that'll actually be good.
  • If your oven runs hot, start checking at 13 minutes because some ovens cook faster and you don't want to find out the hard way.
  • Keep the lemon slices for garnish because they get soft and golden and actually taste better than raw lemon when they've been roasted.

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