Sheet Pan Salmon Green Beans (Printable)

Tender salmon and crisp green beans roasted with zesty lemon-garlic marinade in one pan.

# What You Need:

→ Seafood

01 - 4 salmon fillets, skin-on or skinless, about 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 Make It:

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

# Expert Tips:

01 -
  • It's genuinely ready in under 30 minutes, and most of that is just waiting for the oven to do its thing.
  • The marinade is so good you'll want to drizzle it on literally everything else you cook.
  • One pan means one sheet to wash, which makes weeknight cooking feel almost manageable.
02 -
  • Don't skip patting the salmon dry before it hits the pan; moisture is the enemy of that nice golden exterior.
  • Watch the green beans closely in the last few minutes—they can go from tender-crisp to soft in about ninety seconds, and you want to catch them at exactly the moment they're perfect for you.
03 -
  • Don't move the pan around in the oven; let everything roast undisturbed so the vegetables can actually caramelize instead of steaming.
  • If your salmon fillets are thick, you can tent them loosely with foil for the first 10 minutes so the inside cooks gently before the top gets too dark.

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