Make this Sheet Pan Salmon and Green Beans dish for a quick, tasty and healthy meal. Salmon fillets cooked with green beans, carrots and onions in a quick marinade. Cooks in 30 minutes and is great for lighter eating!
Sheet pan meals are a great way to cook an entire dinner with very little clean up afterwards. I absolutely love this way of cooking and don’t do it enough. Maybe this is my prompt to cook more sheet pan dinners this fall. If you’ve had a chance to check out the Old Bay Sheet Pan Chicken and Squash in the past and liked it, I think you’ll love this one as well.
What is This Salmon Dish Like
- Difficulty – Make this for a quick and easy dinner. It can all be prepped ahead of time and popped in the fridge before cooking time.
- Taste – This dish has a fresh and light taste. The salmon is tender and flavourful from the marinade. The vegetables are tender and a little crisp with a fantastic flavour from the marinade.
- Serving – This recipe will serve four as a light meal. I recommend serving it with some bread and a salad for a bigger meal. This dish really does have to be served fresh for best results.
Ingredients
- Salmon – I used a one pound salmon fillet for this recipe. I cut it into four small strips for four servings.
- Green beans – This recipe uses fresh green beans. I kept them whole and just trimmed the ends.
- Carrots – Carrots were also a nice addition. I used two large carrots and cut them into small rounds.
- Onion – I like the flavour that onions adds to many dishes. In this case, I chose a small white onion and cut it into about 2 inch pieces.
- Marinade – I made a marinade of olive oil, lemon juice, white vinegar, brown sugar, garlic, oregano, salt and black pepper.
- Lemon slices – I added extra lemon slices to the dish before cooking. This isn’t necessary, but looks nice!
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 400 degrees F/200 degrees C.
- Arrange baking tray – Arrange the salmon pieces, green beans, carrots and onions on a large baking tray.
- Make marinade – Make the marinade by combining the olive oil, lemon juice, vinegar, brown sugar, garlic oregano, salt and black pepper in a small bowl. Whisk to combine.
- Bake the salmon and vegetables – Pour the marinade evenly over the salmon and vegetables. Place the tray in the oven and bake for approximately 30 minutes or until the salmon and vegetables are cooked through.
- Serve – Remove from oven and serve immediately.
Recipe Tips
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Bake just before serving – This dish is best served fresh out of the oven.
Substitutions
- Salmon fillets – I used a 1 pound salmon fillet for this recipe. I cut it into 4 smaller pieces to make for easy serving. You could just as easily leave it whole if you prefer. Alternatively, you could use salmon steaks.
- Vegetables – You could easily use asparagus, broccoli or brussel sprouts for this recipe. Sweet potato pieces would also go well.
Serving
This is a great dinner to serve with the Baguette Bread Recipe or the Homemade Hawaiian Dinner Rolls. If you’re looking for a fresh salad to serve on the side, why not try the Greek Style Salad with Marinaded Feta.
Frequently Asked Questions
I wouldn’t’ keep uncooked salmon in the fridge for more than two days. And make sure it’s stored in an airtight container.
Cooked salmon can be kept in the refrigerator up to four days. Just make sure it’s kept in an airtight container.
While you can reheat cooked salmon, it does run of risk of drying out. I’d recommend wrapping it in foil and placing it on a baking sheet. Heat slowly in a 250 degree f oven for about 10 – 12 minutes or until warmed through.
Unless you live near the water where salmon is caught, you’ll have to use frozen salmon. It’s perfectly fine and honestly it still tastes great. Just make sure your salmon is fully defrosted before cooking.
Salmon will flake apart easily with visible separating lines when fully cooked.
Salmon with Herb Butter Lentils
Teriyaki Salmon & Stir Fry Noodles
Baked Salmon with a Lemon Basil Cream Sauce
Sheet Pan Salmon with Green Beans
Ingredients
- 1 lb salmon filets approximately 4 pieces
- 1 lb green beans ends trimmed
- 2 large carrots peeled and cut into 1/4 inch rounds
- 1 small white onion cut into 2 pinch pieces
- 2 tablespoons olive oil
- juice of one lemon
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- extra lemon slices, if desired
Instructions
- Preheat oven to 400 degrees F/200 degrees C.
- Arrange the salmon pieces, green beans, carrots and onions on a large baking tray.
- Make the marinade by combining the olive oil, lemon juice, vinegar, brown sugar, garlic oregano, salt and black pepper in a small bowl. Whisk to combine.
- Pour the marinade evenly over the salmon and vegetables. Place the tray in the oven and bake for approximately 30 minutes or until the salmon and vegetables are cooked through.
- Remove from oven and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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