Sheet Pan Salmon Green Beans (Printable Version)

Salmon and green beans roasted with zesty lemon butter for a vibrant, healthy meal.

# What You Need:

→ Seafood

01 - 4 salmon fillets, 6 ounces each, skin on or off

→ Vegetables

02 - 1 pound fresh green beans, trimmed
03 - 1 small red onion, thinly sliced (optional)
04 - 1 lemon, sliced into rounds

→ Lemon Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 2 teaspoons Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 teaspoon honey or maple syrup
10 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Olive Oil & Seasoning

13 - 2 tablespoons olive oil
14 - Salt and pepper, to taste

# How-To:

01 - Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it.
02 - Arrange green beans and red onion (if using) in a single layer on one side of the pan; drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Place salmon fillets skin-side down on the opposite side; drizzle with remaining olive oil and season with salt and pepper.
04 - In a bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, minced garlic, honey, chopped parsley, salt, and black pepper to create the lemon butter sauce.
05 - Arrange lemon slices over the salmon and green beans; brush or spoon half of the lemon butter sauce evenly over the salmon and vegetables.
06 - Roast in the preheated oven for 15 to 20 minutes until salmon is opaque and flakes easily with a fork, and green beans are tender-crisp.
07 - Remove from oven; drizzle remaining lemon butter sauce over salmon and green beans, garnish with extra parsley, and serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • Everything cooks on one pan, which means minimal cleanup when you're already tired.
  • The lemon butter sauce is foolproof and transforms simple salmon into something special.
02 -
  • Don't overcrowd your pan—if green beans are piled on top of each other, they steam instead of roast, and steamed green beans are boring.
  • The salmon will keep cooking slightly after you pull it out, so take it off when it's just barely opaque in the thickest part to avoid drying it out.
03 -
  • Pat your salmon completely dry before seasoning—moisture is the enemy of crispy skin and even cooking.
  • If your lemon butter sauce breaks or looks separated, whisk in a tablespoon of cold water and it'll come back together every time.

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