Ingredients
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4 (6 oz each) salmon fillets
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1 lb fresh green beans, ends trimmed
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3 tbsp olive oil, divided
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3 cloves garlic, minced
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1 tbsp fresh dill, chopped (or 1 tsp dried)
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1 tsp lemon zest
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2 tbsp fresh lemon juice, divided
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Salt and black pepper to taste
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Lemon slices, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C).
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On a large sheet pan, toss green beans with 1 tbsp olive oil, salt, and pepper. Spread them in an even layer.
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In a small bowl, mix the remaining 2 tbsp olive oil, minced garlic, dill, lemon zest, and 1 tbsp lemon juice.
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Pat salmon fillets dry and season with salt and pepper. Rub the garlic-herb mixture evenly over the top of each fillet.
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Nestle the salmon among the green beans on the sheet pan. Arrange lemon slices around the salmon (optional).
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Bake for 12-15 minutes, or until salmon is cooked to your liking and flakes easily.
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Drizzle with remaining 1 tbsp fresh lemon juice. Garnish with extra dill and serve immediately.
Notes
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Dry Salmon: Patting the salmon dry ensures it roasts instead of steams.
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Even Cooking: Choose salmon fillets that are similar in thickness for even cooking.
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Veggie Texture: For crisp-tender green beans, don’t overcrowd the pan.
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free