Sheet Pan Salmon Green Beans (Printable Version)

Tender salmon roasted with crisp green beans in a lemon-garlic herb glaze for an easy one-pan meal.

# What You Need:

01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)

02 - 14 oz fresh green beans, trimmed

03 - 3 tbsp olive oil

04 - 1 lemon (zested and juiced)

05 - 3 garlic cloves, minced

06 - 1 tsp sea salt

07 - ½ tsp freshly ground black pepper

08 - 1 tsp dried oregano or thyme (or 1 tbsp fresh, chopped)

09 - 1 tsp smoked paprika (optional)

10 - Lemon wedges

11 - Fresh parsley, chopped

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.

02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, pepper, oregano (or thyme), and smoked paprika if using.

03 - Place green beans on one side of the baking sheet. Drizzle with half the marinade and toss to coat. Spread them out in an even layer.

04 - Arrange the salmon fillets on the other side of the sheet, skin-side down if applicable. Brush the tops with the remaining marinade.

05 - Roast in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork and the green beans are tender yet crisp.

06 - Remove from oven. Garnish salmon and green beans with fresh parsley and serve with lemon wedges.

01 -

The salmon stays impossibly moist while those green beans get these gorgeous blistered spots
Cleanup takes literally two minutes because everything happens on one pan

02 -

Room temperature salmon cooks more evenly, take it out 10 minutes before you start
The green beans shrink as they roast, so pile them a bit higher than you think you should

03 -

Dont skip the lemon zest, that is where all the aromatic oils live
If you are using frozen green beans, pat them completely dry or they will steam instead of roast