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–+ servings
salmon and green beans on a sheet pan.
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4.36 from 14 votes

Salmon And Green Beans Sheet Pan Dinner

Super easy Salmon and Green Beans Sheet Pan Dinner ready in just 25 minutes from start to finish. Perfectly seasoned and cooked, tender and flaky salmon with green beans make for the perfect weeknight dinner. Put everything on a sheet pan, stick it in the oven and dinner is served in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 374kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 salmon fillets 5-6 ounces each
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon zest
  • ½ teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 1 pound green beans end trimmed
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Prep the oven. Preheat the oven to 425°F. Line your baking sheet with parchment paper.
  • Prep and season the salmon. Pay the salmon fillets dry with paper towels. Season the salmon fillets with oregano, paprika, lemon zest, red pepper flakes on both sides. Drizzle with 2 tablespoons of the olive oil, rubbing the seasoning evenly into each fillet. Season the salmon fillets with a bit of salt and pepper.
  • Season the green beans. Toss the green beans with remaining olive oil, salt and pepper.
  • Arrange ingredients on a baking sheet. Place the salmon fillets on a baking sheet and arrange the green beans around it.
  • Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes, or until the salmon is cooked through to 125°F.
  • Rest and serve. Let the salmon rest for 3 to 5 minutes before serving. Serve with lemon or lime wedges.

Notes

  1. If your salmon filet has skin on one side, leave the skin on! This will not only reduce sticking but you won’t overcook your salmon.
  2. Pat the salmon dry with paper towels before seasoning to remove excess moisture. This will prevent your salmon from getting soggy while cooking.
  3. Pin bones are sneaky and often hard to spot, but it’s worth it to take a few extra minutes to run your hand over the fillet to locate and very gently remove them before cooking. Tweezers are a handy tool to get this job done.
  4. Refrigerate cooked salmon and green beans in a shallow airtight container or wrap it tightly in aluminum foil or plastic wrap for 2-3 days.
  5. Leftover cooked salmon can be frozen in an airtight container for about 1 month.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 9g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 1097mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 3mg