Sheet Pan Salmon Green Beans (Printable View)

Tender salmon and crisp green beans roasted with zesty lemon and garlic for a vibrant meal.

# Ingredient List:

→ Seafood

01 - 4 salmon fillets, skin-on or skinless, approx. 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 tbsp olive oil
06 - 2 tbsp fresh lemon juice, from 1 lemon
07 - 3 garlic cloves, minced
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Fresh parsley, chopped, for garnish

# How to Prepare:

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

# Expert Suggestions:

01 -
  • The entire meal cooks on one sheet pan, which means less cleanup and more time actually enjoying your food.
  • Salmon gets silky and flakes apart gently while green beans stay crisp and slightly charred from the heat.
  • The lemon-garlic marinade is tangy enough to feel restaurant-quality but simple enough that you probably already have everything in your kitchen.
  • It's naturally gluten-free, low-carb, and pescatarian, so it works for almost anyone at the table.
02 -
  • Don't skip the parchment paper; I learned this the hard way when salmon stuck to a bare sheet pan and fell apart during plating.
  • Watch the timing closely in the last few minutes—overcooked salmon becomes dry instantly, while perfectly cooked salmon stays silky and forgiving.
  • If your salmon fillets are different thicknesses, tuck the thinner pieces slightly under the thicker ones so everything cooks evenly.
03 -
  • Pat your salmon dry with a paper towel before roasting; this helps it cook more evenly and brown more beautifully.
  • Use a meat thermometer if you're nervous—salmon is perfectly cooked at 125°F in the thickest part and stays moist beyond that.
  • Save the pan juices and drizzle them over the plated food; they're concentrated, tangy, and honestly the best part.

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