Sheet Pan Lemon Dill Salmon

We’re cooking this Lemon Dill Salmon my favorite way: on the sheet pan with veggies! Tender salmon and crisp green beans go in together, all coated in a bright mix of lemon, garlic, and fresh dill. All you need is a starch, and dinner is served!

The Keys to Tender, Flaky Salmon

Salmon is one of the easiest proteins to cook and one of the easiest to overcook. These three things make the difference.

• Go by thickness, not the clock: A thick center-cut fillet needs the full 18 minutes. A thin tail piece can be done in 12.
• Zest the lemon before you juice it: The zest holds most of the lemon flavor, and it holds up in the oven better than juice does.
• Save a pinch of dill for the finish: Baked dill mellows out. A little fresh dill at the table brings it right back.

How to Make Lemon Dill Salmon

The whole thing comes together in about 10 minutes of prep and one trip to the oven. Here is how it goes.

Step 1: Heat the Oven and Prep the Pan

Preheat your oven to 400°F. Line a sheet pan with parchment paper or lightly grease it with olive oil, then set it aside.

If you’re working with frozen fillets, thaw them completely first and pat them dry. Wet salmon steams instead of roasting. My guide on how to defrost salmon walks through the right way to do it.

Step 2: Season the Green Beans

Place the green beans in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then spread them out on the prepared sheet pan.

✦ Give everything room to roast. Green beans piled on top of each other steam instead of browning. If they don’t fit in a loose single layer, use a second pan.

Step 3: Make the Lemon Dill Mixture

In a small bowl, combine the remaining olive oil with the salt, pepper, minced garlic, lemon zest, lemon juice, and chopped dill. Stir it together well.

This is a coating, not a pourable sauce. It goes on thick and bakes right into the fish, so don’t expect a creamy drizzle.

Step 4: Coat the Salmon

Place the salmon fillets skin-side down on the sheet pan, nestled among the green beans. Spoon the lemon dill mixture over the top of each fillet and spread it evenly across the surface.

✦ Leave the skin on while it bakes. It holds moisture in from underneath and lifts right off with a fork once the fish is cooked. Skinless fillets work fine too, they just cook a minute or two faster.

Step 5: Bake

Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.

✦ Watch for the edges to turn opaque: The outside should look pale and matte while the very center still has a slightly deeper color. That’s the window where it’s cooked through and still tender.

✦ Add the beans late for thick fillets. If your salmon is over an inch thick, start the fish alone and add the green beans after about 5 minutes so they don’t go soft.

If you’d rather use a different vegetable, asparagus is the easiest swap and roasts in about the same time. My Oven Roasted Asparagus has the timing if you want to cook it separately.

✦ The air fryer and the grill both work here: Try my Air Fryer Salmon for the timing, or my Grilled Salmon with Lemon Butter Sauce if you’re cooking outside.

All You Need Now Is a Starch

You’ve got your protein, you’ve got your veggie. One more thing rounds it out. Potatoes are the natural pick since they soak up whatever lemon and dill is left on the pan, but rice and pasta both work if you want something lighter.

• Mashed Potatoes
• Roasted Rosemary and Garlic Potatoes
• Instant Pot Rice Pilaf
• Creamy Instant Pot Garlic Parmesan Orzo
• Instant Pot Brown Rice
• Instant Pot Butter Noodles

Going low-carb? Cauliflower rice does the job just as well.

Storage and Reheating

Salmon keeps well for a couple of days, but how you warm it back up makes a big difference in texture.

In the fridge: Store leftovers in an airtight container for up to 3 days.

Oven or air fryer (best): Reheat at 350°F for about 10 minutes. This keeps the texture closest to fresh.

Microwave: Heat in 30-second increments until warmed through. Fastest option, but the salmon will firm up more than it does in the oven.