Sheet Pan Salmon Green Beans

I pulled this dish together on a Tuesday night when the fridge was nearly empty and my energy was even lower. The salmon had been thawing since morning, the green beans were the last fresh thing in the crisper, and I refused to order takeout again. What came out of that oven twenty minutes later shocked me: vibrant, restaurant-worthy, and somehow exactly what I needed.

The first time I made this for friends, I plated it straight from the sheet pan and pretended it was intentional rustic charm. They didnt care. They were too busy squeezing extra lemon over their portions and asking why I didnt make this kind of thing more often. I didnt tell them it was my third time ever roasting salmon without drying it out.

Ingredients

• Skinless salmon fillets: Look for pieces that are similar in thickness so they cook evenly, and if the fishmonger offers to remove pin bones, say yes.
• Fresh green beans: Trim the stem ends but leave the beans whole for the best texture, they get just tender enough without turning mushy.
• Red onion: Slice it thin so it softens and caramelizes slightly in the oven, adding a subtle sweetness that balances the lemon.
• Olive oil: Use a good one here since it doubles as the marinade base and carries all the flavor into the fish and vegetables.
• Fresh lemon juice and zest: The zest is where the bright, floral notes live, so dont skip it even if youre tempted.
• Garlic cloves: Mince them finely so they distribute evenly and mellow out in the heat instead of burning.
• Dried oregano and thyme: These herbs bring an earthy, aromatic backbone that makes the whole pan smell like a Mediterranean evening.
• Kosher salt and black pepper: Season in layers, first the vegetables, then the salmon, so every bite has depth.
• Lemon wedges and fresh parsley: A final squeeze and a sprinkle of green make the dish feel complete, even if you skip the parsley.

Instructions

Preheat and prep your pan:

Set your oven to 425°F and line a large baking sheet with parchment or foil. This step saves you from scrubbing stuck-on bits later, trust me.

Mix the marinade:

Whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, half the salt, and a quarter of the pepper in a small bowl. It should smell bright and garlicky, almost too strong, but it mellows beautifully in the oven.

Toss the vegetables:

Spread green beans and red onion on the pan, drizzle with half the marinade, and toss until everything glistens. Push them to the edges to leave a clear space in the middle for the salmon.

Prepare the salmon:

Nestle the fillets into that center space, brush them with the remaining marinade, and sprinkle with the rest of the salt and pepper. The marinade should coat the fish like a glossy glaze.

Roast until perfect:

Slide the pan into the oven and set a timer for 16 minutes, then check the salmon with a fork. It should flake easily and look opaque in the center, and the green beans should still have a little snap.

Finish and serve:

Pull the pan out, squeeze fresh lemon over everything, and scatter parsley if you have it. Serve it straight from the sheet for maximum ease and minimum dishes.

Save

One evening I served this to my mom, who usually insists fish needs a heavy cream sauce to be worth eating. She ate in silence, then asked for the recipe on a napkin. That napkin is still pinned to her fridge, smudged with olive oil and folded at the corners.

What to Serve Alongside

This dish is complete on its own, but a scoop of quinoa or a chunk of crusty bread turns it into a more filling meal. I like to pour a crisp white wine, something like Sauvignon Blanc, and call it dinner. If youre feeding kids, plain rice or couscous works without competing with the lemon and garlic.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to two days, though the green beans lose a bit of their snap. Reheat gently in a low oven or eat it cold over a salad, which is honestly just as good. The salmon flakes beautifully into greens and the lemon flavor gets even brighter after a night in the fridge.

Simple Swaps and Variations

If green beans arent your thing, asparagus or broccoli florets work just as well and cook in the same amount of time. You can also swap the salmon for cod or halibut, just watch the timing since thinner fillets cook faster. For a little richness, crumble some feta over the top right before serving, or toast a handful of slivered almonds and sprinkle them on for crunch.

• Try swapping thyme for fresh dill if you want a more delicate, herbal note.
• Add a pinch of red pepper flakes to the marinade for a subtle kick.
• Use lime instead of lemon for a slightly sweeter, tropical twist.

Save

This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. Keep it in your back pocket for the nights when you need something good without the fuss.

Questions & Answers

→ How do I ensure the salmon stays moist when roasting?

Brushing the salmon with the marinade before roasting helps keep it moist. Roasting at a high temperature for a short time also seals in moisture.

→ Can I use frozen green beans for this dish?

Fresh green beans yield the best texture, but if using frozen, thaw and pat dry to avoid excess moisture, which can affect roasting.

→ What herbs complement salmon and green beans well?

Oregano, thyme, and parsley add earthy and fresh notes that enhance the flavors of salmon and green beans.

→ Is it possible to substitute salmon with another fish?

Firm-fleshed fish like cod or halibut work well roasted with similar seasoning and timing.

→ How can I customize this dish for more flavor?

Adding toppings such as crumbled feta or toasted almonds before serving can provide extra texture and taste.