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American

Salmon and Green Beans

Salmon roasts until the fat turns silky, and lemon and garlic keep it from tasting heavy. The green beans soften and pick up the same garlicky oil, so the plate is savory with a clean citrus finish.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
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Roasted salmon fillets with lemon, garlic, and tender green beans.

Why you’ll love it

  • A 6 ounce fillet makes the plate high in protein without a second main.
  • Green beans roast beside the fish, so there is no extra pan.
  • Lemon and garlic season both parts of the meal.
  • The short oven time fits a weeknight once the beans are trimmed.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F and toss the green beans with 1 tablespoon oil, half the garlic, and half the salt.

  2. 2

    Spread the beans on a sheet pan and roast until they are bright and just starting to blister, about 8 minutes.

  3. 3

    Pat the salmon dry, then rub with the remaining oil, garlic, salt, pepper, and dill until the surface looks evenly seasoned.

  4. 4

    Nest the fillets among the beans, lay lemon slices on the fish, and return the pan to the oven.

  5. 5

    Roast until the salmon flakes at the thickest part and the center is opaque but still moist, about 8 to 12 minutes.

  6. 6

    Squeeze lemon juice over the pan and serve when the beans are tender to a fork and the salmon is no longer translucent.

Pro tips

  • Pull the salmon when it just flakes; it will finish with carryover heat.
  • Trim the beans to a similar length so they cook evenly.
  • If the beans are already tender when the fish goes on, push them to the cooler edges of the pan.

Easy substitutions

Salmon
arctic char
Dried dill
1 tablespoon chopped fresh parsley
Green beans
trimmed broccolini

Storage and reheating

Storage

Refrigerate leftovers for up to 2 days in a covered container.

Reheating

Warm in a 275°F oven until the salmon is just hot in the center, about 10 minutes, then add fresh lemon.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
410
Protein
38 g
Carbs
9 g
Fat
23 g
Fiber
3 g

Moderate · Oven · Dairy-Free, Gluten-Free, Lower-Carb, High Protein

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From the kitchen

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients