Sheet-Pan Organic Salmon with Green Beans

This dinner is on the table in about 25 minutes. The green beans get a head start in the oven, then the salmon joins them with a simple garlic-lemon-herb butter.

Lifting the fillets off the skin after cooking is easy, and the pan is lined, so cleanup is quick.

Sheet-Pan Organic Salmon with Green Beans

This dinner is on the table in about 25 minutes. The green beans get a head start in the oven, then the salmon joins them with a simple garlic-lemon-herb butter.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 fillets (5–6 oz each) salmon skin on or off
• 1 lb (450 g) organic green beans trimmed
• 2 tbsp olive oil
• 2 tbsp butter melted
• 2 cloves garlic minced
• 1 lemon zested, then sliced
• 1 tbsp chopped dill or parsley
• 1 tsp fine sea salt divided
• 1/2 tsp black pepper

Method

 

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
2. Toss the green beans with the olive oil and half the salt, spread them on the pan, and roast for 8 minutes.
3. Meanwhile, pat the salmon dry. Mix the melted butter, garlic, lemon zest and herbs.
4. Push the beans to the edges, place the salmon in the middle, season with the remaining salt and the pepper, and spoon the butter over the fillets. Tuck lemon slices around the pan.
5. Roast for 10–14 minutes, depending on thickness, until the salmon flakes easily. The USDA recommends 145°F (63°C) internal; many cooks pull it at 125–130°F for a softer texture.
6. Squeeze the roasted lemon over everything and serve.

Notes

• Thin tail-end pieces cook faster, so fold the thin end under for even cooking.
• Bring the salmon out of the fridge 15 minutes before cooking for more even results.

Meal prep and storage

Leftover salmon keeps 2–3 days refrigerated. It's best cold, flaked over a salad or grain bowl, since reheating can dry it out.

Substitutions and variations

• Use asparagus instead of green beans (roast it with the salmon, no head start).
• Replace the butter with extra olive oil.

FAQ

Can I use frozen salmon?

Thaw it overnight in the fridge first, then pat it very dry.

Should I remove the skin?

No need. Leave it on while cooking; it slides off easily afterward.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.