Pin It This vibrant one-pan dinner features wild-caught salmon fillets roasted alongside fresh green beans until perfectly tender. A bright marinade of olive oil, lemon zest, garlic, and dried herbs infuses both the fish and vegetables with Mediterranean-inspired flavor. The salmon becomes flaky and moist while the green beans retain a satisfying crunch. Ready in under 30 minutes with minimal cleanup, this nutritious dish pairs beautifully with roasted potatoes, quinoa, or rice.
The thing about sheet pan salmon is how it fills your whole kitchen with this bright, lemony warmth that makes even a Tuesday feel special. I started making this when I realized weeknight dinners didnt have to mean separate pans and complicated timing.
Last summer my sister was over and we were both too tired to cook anything elaborate. I threw this together and she kept eating the green beans right off the pan, burning her fingers and not even caring. Now she asks for it every time she visits.
Ingredients
- Salmon fillets: I prefer skin-on because it gets wonderfully crispy and protects the fish from overcooking
- Fresh green beans: Trim them yourself rather than buying pre-trimmed, they taste noticeably better
- Olive oil: This is what carries all the lemon and garlic flavor into every bite
- Lemon: Both the zest and juice are non-negotiable here, they create that bright freshness
- Garlic: Minced fresh garlic melts into everything as it roasts
- Sea salt and black pepper: Salmon needs proper seasoning to really shine
- Dried oregano or thyme: Fresh herbs work beautifully too if you have them growing
- Smoked paprika: This adds this subtle smokiness that makes people ask whats your secret
- Fresh parsley and lemon wedges: The final touch that makes the dish look restaurant worthy
Instructions
- Get your oven ready:
- Preheat to 220°C and line a baking sheet, I promise the parchment paper saves you so much scrubbing later
- Mix the magic sauce:
- Whisk together the olive oil, lemon zest and juice, garlic, salt, pepper, oregano, and smoked paprika until fragrant
- Prep the green beans:
- Spread them on one side of the pan and toss with half the marinade, make sure they are in a single layer
- Season the salmon:
- Arrange the fillets on the other side and brush generously with the remaining marinade
- Let the oven work:
- Roast for 15 to 18 minutes until the salmon flakes easily and the beans have those perfect charred edges
- Finish with flair:
- Sprinkle everything with fresh parsley and serve with extra lemon wedges for squeezing
Pin It This recipe became my go-to after I served it at a small dinner party and someone actually asked for the recipe before leaving. Something about seeing the bright salmon and green beans all golden together makes people feel cared for.
Making It Your Own
Ive found that adding cherry tomatoes to the pan during the last 8 minutes creates these bursty sweet bites that balance the salmon perfectly. Thin red onion slices become almost candy-like when roasted alongside everything else.
What To Serve With It
While this is completely satisfying on its own, sometimes I serve it over fluffy quinoa or with a side of roasted baby potatoes. The lemon from the salmon makes everything it touches taste better.
Timing Is Everything
I learned to set the table and pour any wine before the salmon goes into the oven. The whole dish tastes best straight from the oven while everything is still steaming and vibrant.
- Check the salmon at 12 minutes if your fillets are on the thinner side
- The green beans should still have a slight crunch, not mushy
- Let the pan rest for 2 minutes before serving, the flavors settle beautifully
Pin It There is something deeply satisfying about a healthy dinner that comes together this effortlessly. Maybe that is the real secret.
Recipe Questions
- → What temperature should I roast the salmon?
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Roast at 220°C (425°F) for 15–18 minutes until the salmon flakes easily with a fork.
- → Can I use frozen green beans instead of fresh?
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Fresh green beans work best for optimal texture, but thawed frozen beans can be used. Reduce roasting time by 2–3 minutes since frozen beans cook faster.
- → What vegetables can I substitute for green beans?
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Asparagus, broccoli florets, zucchini slices, or cherry tomatoes all roast beautifully alongside salmon. Adjust cooking time based on the vegetable you choose.
- → Should I remove the skin from the salmon?
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It's personal preference. Skin-on helps retain moisture during roasting and becomes crispy. Place skin-side down on the baking sheet for easy removal before serving if desired.
- → How do I know when the salmon is done?
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The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque throughout.
- → Can I prepare this ahead of time?
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Whisk the marinade up to 24 hours in advance and store refrigerated. Slice vegetables ahead, but toss with marinade just before roasting to prevent sogginess.
