Sheet Pan Salmon Green Beans (Printable Version)

Salmon and green beans roasted together, finished with a zesty lemon butter sauce for a vibrant meal.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets, approximately 6 ounces each, skin optional

→ Vegetables

02 - 1 pound fresh green beans, trimmed
03 - 1 small red onion, thinly sliced (optional)
04 - 1 lemon, cut into rounds

→ Lemon Butter Sauce

05 - 4 tablespoons unsalted butter, melted
06 - 2 tablespoons fresh lemon juice, about 1 lemon
07 - 2 teaspoons Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 teaspoon honey or maple syrup
10 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Olive Oil & Seasoning

13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Arrange green beans and red onion (if using) in a single layer on one side of the pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Place salmon fillets skin-side down on the opposite side of the pan. Drizzle with remaining olive oil and season with salt and pepper.
04 - In a small bowl, whisk together melted butter, lemon juice, Dijon mustard, minced garlic, honey, chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
05 - Arrange lemon slices over salmon and green beans. Brush or spoon half of the lemon butter sauce evenly over the salmon and vegetables.
06 - Roast in the preheated oven for 15 to 20 minutes, until salmon is opaque and flakes easily with a fork and green beans are tender-crisp.
07 - Remove pan from oven. Drizzle remaining lemon butter sauce over the salmon and green beans. Garnish with extra parsley and serve immediately.

# Expert Tips:

01 -
  • The whole dinner lives on one sheet pan, which means less cleanup and more time doing literally anything else.
  • Salmon gets impossibly tender while the green beans stay crisp, and they roast together like they were always meant to.
  • That lemon butter sauce tastes fancy but honestly comes together faster than you can preheat the oven.
02 -
  • Don't crowd the pan or everything steams instead of roasting—the salmon and beans need space to get golden and crispy.
  • If your salmon is thicker than usual, it might need an extra few minutes, so start checking at 15 minutes and trust what you see rather than the clock.
03 -
  • Buy whole lemons and taste them before you buy them—old lemons are dry inside and won't give you the brightness this recipe needs.
  • If you don't have parchment paper, a light coating of oil on the pan works, but parchment really does make cleanup disappear.

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