Sheet Pan Salmon Green Beans

I burned my first sheet pan salmon because I got distracted by a phone call and forgot it wasnt chicken. The smoke alarm went off, my cat bolted under the couch, and I learned that salmon forgives almost nothing past twenty minutes. Since then, Ive made this recipe at least twice a month, and it has never once let me down.

I made this for my sister when she came over stressed from work, and she ate in silence for five minutes before saying it tasted like vacation. I didnt ask what she meant, but Ive thought about it every time I pull the pan from the oven. Sometimes a bright, simple dinner is all you need to reset.

Ingredients

• Salmon fillets: Skin-on keeps the fish from sticking and adds richness, but skinless works fine if you prefer it. Look for fillets that smell like the ocean, not fishy.
• Green beans: Fresh beans get crisp and sweet in the oven. Trim the ends and try to keep them roughly the same size so they cook evenly.
• Olive oil: This carries the garlic and lemon into every crevice. Dont skimp, it makes the vegetables golden.
• Lemon zest and juice: The zest has all the fragrance, the juice has the brightness. Together they wake up the whole dish.
• Garlic cloves: Minced garlic turns mellow and sweet when roasted. Two cloves is perfect, three if you really love it.
• Dried thyme: Earthy and soft, it balances the lemon without fighting for attention. Fresh thyme is lovely too, just use a bit more.
• Sea salt and black pepper: Simple seasoning that lets the salmon and vegetables speak for themselves.

Instructions

Preheat and prep the pan:

Turn your oven to 200°C (400°F) and line a large sheet pan with parchment paper. This keeps everything from sticking and makes cleanup almost effortless.

Mix the marinade:

In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, salt, and pepper. It should smell bright and garlicky, almost like summer.

Toss the green beans:

Spread the trimmed beans on one side of the pan and drizzle with half the marinade. Toss them with your hands so every bean gets coated.

Arrange the salmon:

Place the fillets on the other side of the pan, leaving a little space between them. Brush the tops with the remaining marinade, making sure the garlic and lemon cover the surface.

Roast until done:

Slide the pan into the oven and roast for 15 to 20 minutes. The salmon should flake easily with a fork and the beans should be tender with a little bite left in them.

Serve with lemon wedges:

Pull the pan out and let it rest for a minute. Serve everything hot, with lemon wedges on the side and a sprinkle of fresh parsley if you have it.

Save

My neighbor once knocked on my door while this was roasting and asked what smelled so good. I invited her in and we ate straight from the pan with forks, standing at the counter. She told me about her garden, I told her about my week, and the salmon disappeared before we even sat down.

How to Pick the Best Salmon

Look for fillets that are firm to the touch and have a clean, ocean smell. The flesh should be bright and moist, not dull or dried out at the edges. If youre buying skin-on, check that the skin is shiny and intact, not slimy or peeling away from the meat.

What to Serve Alongside

I usually keep it simple with a handful of couscous or a warm baguette to soak up the lemon and oil. A crisp white wine like Sauvignon Blanc is perfect, but sparkling water with lime works just as well. If you want something green, a quick arugula salad with olive oil and a squeeze of lemon ties everything together.

Storage and Leftovers

Leftovers keep in the fridge for up to two days and reheat gently in a low oven or even cold over a salad. The beans lose a little crispness but the flavors deepen overnight, so its still worth eating.

• Store the salmon and beans in separate containers if you can, it keeps the textures better.
• Reheat at 150°C (300°F) for about 8 minutes, just until warmed through.
• Avoid the microwave, it turns the salmon rubbery and the beans sad.

Save

This is the kind of recipe that makes you feel like you have your life together, even on nights when you absolutely do not. It tastes like effort, but it really isnt, and thats the best kind of dinner there is.

Recipe FAQs

→ Can I use frozen green beans?

Fresh green beans are preferable for the best texture, but frozen beans can be used if thawed and patted dry before roasting to avoid excess moisture.

→ How do I know when the salmon is cooked?

Salmon is done when it reaches an internal temperature of 52–57°C (125–135°F) and flakes easily with a fork, remaining moist inside.

→ Can other vegetables be used instead of green beans?

Yes, vegetables like asparagus or broccoli work well and can be roasted alongside the salmon using the same marinade.

→ Is it necessary to remove the salmon skin before cooking?

Salmon skin can remain on or be removed based on preference; skin adds flavor and helps keep the fillet moist during roasting.

→ What herbs complement the lemon and garlic marinade?

Thyme is suggested for its earthy notes, but fresh rosemary or dill can also enhance the bright citrus and garlic flavors.

→ Can this dish be prepared ahead of time?

The marinade can be prepared in advance, but it's best to assemble and roast just before serving for freshness and optimal texture.