Name: Baked salmon with lemon and green beans
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g salmon fillet (preferably in one piece, skin-on is fine); 400 g green beans (fresh or frozen); 1 lemon (zest + juice); 2 tablespoons olive oil; 2 cloves garlic; 1 teaspoon honey or maple syrup (optional, to mellow); 1 teaspoon Dijon mustard (optional); 1.5 teaspoons salt (or to taste); 0.5 teaspoon freshly ground pepper; 0.5 teaspoon dried thyme or oregano; 10 g fresh parsley or chives for sprinkling

Baked salmon with lemon and green beans

Baked salmon with lemon and green beans is exactly the kind of dish that looks “terribly healthy and complicated,” but in reality you only need one sheet pan, a few ingredients, and half an hour. The salmon bakes juicy, soaks up lemon juice and herbs, while the green beans beside it soften, lightly roast, and stay perfectly crisp. No heavy sauces, minimal dishes, and yet a complete fit meal: you throw it in the oven and in the meantime you can calmly prepare your meal prep boxes for the next day or just relax. A great option for a quick dinner or an easy “no extra effort” lunch.

⏱ 30 min● easy♨ 4 servings

Step by step

Instructions

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1Step 1First preheat the oven to 200 °C (top/bottom heat) and line a baking sheet with parchment paper. That gives you the basics and prevents burnt bits on the bottom later.
2Step 2Rinse the salmon, pat dry with paper towels and check for bones – if there are any, remove them with tweezers or your fingers. You can leave the fillet whole or cut it into 4 portions; if the skin is on the underside, keep it on to help the flesh stay juicy.
3Step 3In a small bowl combine 2 tablespoons olive oil, the juice of half a lemon, grated lemon zest (only the yellow part), crushed garlic, honey, Dijon mustard, salt, pepper and dried thyme or oregano. Mix well – you'll get a simple, fragrant marinade that flavors the salmon without overpowering its natural taste.
4Step 4Place the salmon on one half of the baking sheet (skin-side down, if present) and brush the top and sides with the prepared marinade. You don’t need to marinate it long – by the time you calmly prepare the beans, the fish will have absorbed some flavor.
5Step 5Trim the green beans – cut off the ends, and optionally halve them if they’re very long. You can use fresh beans as-is if they’re thin; for thicker or frozen ones it’s good to blanch them briefly: bring salted water to a boil in a pot, drop the beans in for 2–3 minutes, then drain and rinse quickly with cold water. This helps them keep better color and texture in the oven.
6Step 6Put the beans in a bowl, drizzle with the remaining lemon juice (the other half of the lemon), add a pinch of salt and pepper (you can add a teaspoon of olive oil too, if you like). Toss so everything is coated. Then spread them out on the other half of the baking sheet next to the salmon in a single layer so they roast evenly and don’t steam.
7Step 7Place the sheet in the preheated oven and bake for about 12–15 minutes. Time depends on the thickness of the salmon – a thinner piece cooks faster, a thicker one may need 18 minutes. During baking you can stir the beans once so they brown on all sides. Salmon is done when it flakes easily with a fork and is no longer dark and raw inside, but still juicy.
8Step 8Once cooked, remove the sheet from the oven and let the salmon rest for 2–3 minutes. Meanwhile, chop fresh parsley or chives. Divide the fillet into 4 portions, transfer to plates and add a portion of green beans. Sprinkle everything with the chopped herbs and you can add a few lemon slices on top.
9Step 9You can serve it as a light low-carb meal with just the beans, or round out the portion with some rice, roasted potatoes, couscous, or a piece of homemade bread if you want something heartier.

Kitchen tip

If you’re baking salmon for the first time and worry about drying it out, check earlier – you can check after 10–12 minutes. When you gently cut into the thickest part and the flesh starts to flake, it’s done. Better slightly underdone than overcooked – it will rest and finish cooking for about a minute out of direct heat.

Customize this recipe

Variants and alternatives

Honey-mustard salmon: add more honey (1½ tsp) and mustard to the marinade. You’ll get a mildly sweet-and-sour glaze that caramelizes nicely on the salmon’s surface.

Approximate per serving

Nutritional values

Energie430 kcalProteins32 gSacharidy10 gTuky25 g

Baked salmon with lemon and green beans

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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