This post may contain affiliate links. Please read my disclosure policy.
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.
Salmon And Green Beans Sheet Pan Dinner Recipe
This is my kind of easy dinner recipe that I love making on a busy weeknight. Not only is this healthy dinner easy to throw together, but the best part, in my opinion, is minimal cleanup.
You’ve got to love a dinner such as this. You’ve got everything you need in a pan, perfectly seasoned salmon and fresh green beans, to give you a nutritious and healthy dinner your whole family will love and enjoy.
These types of sheet pan dinners are a favorite of mine, because they’re easy and convenient, they’re quick but fresh and delicious.
Why We Love This Salmon Sheet Pan Dinner
- One Pan! The best thing of this recipe is that it’s all done in one pan. Season everything right on the pan itself, throw it in the oven and dinner is ready!
- Ready In Under 30 Minutes. This dinner is so quick that it’s perfect for a busy weeknight where you don’t want to slave in the kitchen for hours.
- Minimal Cleanup. With one pan only, you won’t be fighting over who gets to do the dishes!
- Low Carb, Healthy And Nutritious!
Ingredients You’ll Need
- Salmon – I used fresh salmon fillets that are about 6 ounces each. If you can’t find fresh fillets, unthawed frozen ones will work as well, just thaw them first. Look for Sockeye Salmon, Atlantic salmon or pink salmon. While I used fillets, you can make this recipe with a large piece of salmon too, either will work.
- Green Beans – Either fresh or frozen green beans will work. Green beans are great and pair wonderfully with salmon.
- Olive Oil – Use a good quality olive oil, regular or extra virgin will work.
- Garlic – Freshly minced garlic, use as much or as little as you like.
- Spices and Herbs – I used some red pepper flakes, smoked paprika, dried oregano, and some salt and pepper. Feel free to play around with your favorite spices and herbs and find the combination that you like.
- Lemons – If you like you can add some fresh lemon slices or wedges when serving this to squeeze over the salmon.
- 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.
How Do You Know When Salmon Is Cooked?
The easiest way to tell when salmon is cooked right, is when you gently press it with your finger it should gently flake. If the salmon is overcooked, it will be dry and tough when you eat it. Using a meat thermometer will also ensure your fillets are cooked properly. The temperature of cooked salmon should be above 110°F but below 145°F.
What Temperature To Cook Salmon?
| Doneness | Temperature |
|---|---|
| Rare | 110°F to 125°F |
| Medium Rare | 125°F to 140°F |
| Medium to Well Done | 145°F+ |
What Other Veggies Can I Add To This Sheet Pan?
Many veggies would work great here. You can also add potatoes, but I would parboil them first or simply use baby potatoes cut in half to cook at the same time with the salmon and green beans. For more low carb veggies, try adding zucchini, tomatoes, cauliflower, broccoli, mushrooms, green peppers, onions, etc.
Expert Tips
- 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.
- Pat the salmon dry with paper towels before seasoning to remove excess moisture. This will prevent your salmon from getting soggy while cooking.
- 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.
Leftovers
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.
Freezing
Leftover cooked salmon can be frozen in an airtight container for about 1 month.
Other Salmon Recipes You’ll Love
- Creamy Tuscan Salmon
- Bruschetta Salmon
- Baked Thai Salmon
- Firecracker Salmon
- Air Fryer Salmon
- Lemon Dill Pan Fried Salmon
- Baked Salmon With Mustard Glaze
Salmon And Green Beans Sheet Pan Dinner
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
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.
Tips & Notes:
- 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.
- Pat the salmon dry with paper towels before seasoning to remove excess moisture. This will prevent your salmon from getting soggy while cooking.
- 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.
- 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.
- Leftover cooked salmon can be frozen in an airtight container for about 1 month.
