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Sheet-Pan Organic Salmon with Green Beans

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
Cook Time 20 minutes
Total Time 30 minutes
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.