Sheet Pan Salmon Green Beans (Printable)

Tender salmon fillets and green beans roasted with lemon and herbs for a vibrant dinner.

# What You'll Need:

→ Fish & Vegetables

01 - 4 salmon fillets (5 oz each), skin-on or off as preferred
02 - 14 oz fresh green beans, trimmed

→ Marinade & Seasoning

03 - 2 tbsp olive oil
04 - 1 lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 tsp dried thyme or fresh thyme leaves
07 - ½ tsp sea salt
08 - ¼ tsp black pepper

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 400°F. 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, salt, and pepper.
03 - Place green beans on one side of the sheet pan. Drizzle with half of the marinade and toss to coat evenly.
04 - Position salmon fillets on the opposite side of the pan. Brush the tops evenly with the remaining marinade.
05 - Roast for 15 to 20 minutes until salmon reaches an internal temperature of 125–135°F and green beans are tender-crisp.
06 - Remove from oven. Serve salmon and green beans with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means weeknight salmon dinners are actually realistic.
  • The lemon and thyme do all the heavy lifting flavor-wise, so you don't need fancy sauces or complicated techniques.
  • Everything cooks on one pan, which is the kind of honest simplicity that makes cleanup feel like a gift.
02 -
  • Don't open the oven door halfway through—the temperature drop will mess with your timing and the salmon might dry out.
  • The internal temperature of 125–135°F is the sweet spot where salmon is cooked but still has that buttery texture that makes it worth eating.
  • If your green beans are thick and woody, cut them in half lengthwise so they cook at the same speed as the salmon.
03 -
  • Pat your salmon fillets dry before brushing with the marinade; this helps them develop a better texture instead of steaming.
  • If your oven runs hot or cold, check the salmon at 15 minutes rather than waiting the full 20—ovens are liars and every one is different.

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