Sheet Pan Lemon Dill Salmon
Flaky salmon and crisp-tender green beans roast together on one sheet pan under a coating of lemon zest, garlic, and fresh dill. Thirty minutes start to finish, and only one pan to wash.
Servings: 4
Ingredients
- 3 –4 salmon fillets about 6 oz each
- 8 oz fresh green beans trimmed
- 2 ½ tablespoons olive oil divided
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- Lemon wedges to garnish
Instructions
- Preheat your oven to 400°F. Line a sheet pan with parchment paper or lightly grease it with olive oil. Set it aside.
- Place the green beans in a bowl. Drizzle with ½ tablespoon olive oil, and season with salt and pepper. Toss to coat evenly. Transfer the seasoned green beans to the prepared sheet pan in a loose single layer.
- In a small bowl, combine the remaining olive oil, salt, pepper, garlic, lemon zest, lemon juice, and dill.
- Place the salmon fillets skin-side down on the sheet pan. Spoon the prepared mixture over the salmon fillets and spread it evenly.
- Bake for 15-18 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.
- Transfer to plates, garnish with extra dill or lemon wedges, and serve immediately.
Notes
- Time depends on thickness. A thick center-cut fillet needs the full 18 minutes. A thin tail piece can be done at 12. Start checking early.
- Internal temp: salmon is fully cooked at 145°F. An instant-read thermometer is the easiest way to check without cutting into the fillet.
- Zest before you juice. The zest carries most of the lemon flavor and holds up better in the oven than juice alone.
- Finish with fresh dill. Baked dill mellows out, so a fresh pinch at the table makes a noticeable difference.
- Don't crowd the pan. Green beans need a loose single layer or they steam instead of roasting. Use two pans if you're doubling.
- Thick fillets: if your salmon is over an inch, start it alone and add the green beans after about 5 minutes.
- Vegetable swaps: asparagus roasts in about the same time. Broccoli works too and may need a couple extra minutes.
- Dried dill: use about 1 teaspoon in place of 1 tablespoon fresh.
- Storage: keep leftovers airtight in the fridge up to 3 days. Reheat at 350°F for about 10 minutes in the oven or air fryer for the best texture.