Sheet Pan Lemon Salmon and Green Beans
Salmon and green beans roast together in about 15 minutes with a lemon-garlic butter. Fast, high in protein, and minimal cleanup.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
sheet pan
high protein
30 minutes
gluten-free
Ingredients
- 4 salmon fillets, about 6 oz each
- 1 lb green beans, trimmed
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp butter, melted
- 3 cloves garlic, minced
- 1 lemon, half juiced, half sliced
- 2 tbsp fresh parsley, chopped
- 1 1/2 cups long-grain white rice, uncooked, for serving
Instructions
- 1
Heat the oven to 400°F (200°C) and start the rice according to the package directions.
- 2
Toss the green beans with the olive oil and half the salt and pepper and spread them on a sheet pan, leaving room in the middle.
- 3
Set the salmon in the middle, skin side down. Stir together the melted butter, garlic and lemon juice and brush it over the salmon. Season with the remaining salt and pepper and top with lemon slices.
- 4
Roast for 12 to 15 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
- 5
Scatter with parsley and serve with the rice.