Sheet Pan Salmon Green Beans (Printable)

Tender salmon and crisp green beans roasted with lemon and herbs for a bright, flavorful meal.

# What You'll Need:

→ Fish & Vegetables

01 - 4 salmon fillets, skin-on or off, approximately 5 oz (150 g) each
02 - 14 oz (400 g) fresh green beans, trimmed

→ Marinade & Seasoning

03 - 2 tablespoons olive oil
04 - 1 lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 teaspoon dried thyme or fresh thyme leaves
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon wedges, for serving
10 - Fresh parsley, chopped (optional)

# How-To Steps:

01 - Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, sea salt, and black pepper.
03 - Place the green beans on one side of the sheet pan. Drizzle with half of the marinade and toss to coat evenly.
04 - Arrange salmon fillets on the opposite side of the pan. Brush the tops with the remaining marinade.
05 - Roast in the preheated oven for 15 to 20 minutes, until salmon reaches an internal temperature of 125–135°F (52–57°C) and green beans are tender-crisp.
06 - Remove from oven and serve salmon and green beans with lemon wedges and optional fresh parsley.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor sharing between the salmon and beans.
  • The whole thing comes together in thirty minutes, making it perfect for weeknights without sacrificing actual taste.
  • Lemon and thyme are a combo that makes even the simplest ingredients feel sophisticated and fresh.
02 -
  • Don't overcrowd the pan; if your baking sheet feels full, use two pans so everything roasts instead of steaming.
  • Check the salmon's internal temperature (52–57°C / 125–135°F) rather than relying only on time; oven temperatures vary and dry salmon is sad.
  • The lemon zest is doing more work than the juice; don't skip it or you lose the bright, complex flavor.
03 -
  • Pat the salmon dry before seasoning; moisture is the enemy of browning and helps the marinade stick.
  • If your salmon fillets are thick, start checking at the 15-minute mark rather than waiting the full 20 to avoid overcooking.

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