Sheet Pan Lemon Dill Salmon with Green Beans

• 4 salmon fillets, 5-6 ounces each
• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• Optional: Lemon slices and extra dill for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, whisk together olive oil, dill, lemon zest, lemon juice, and garlic powder.
3. 3 Place salmon fillets and green beans on a sheet pan.
4. 4 Drizzle the lemon-dill mixture over the salmon and green beans, ensuring everything is well coated.
5. 5 Season with salt and black pepper to taste.
6. 6 Bake for 12-15 minutes or until the salmon is cooked through and the green beans are tender.
7. 7 Garnish with lemon slices and extra dill if desired before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute asparagus for green beans for a springtime twist.
• Add cherry tomatoes to the sheet pan for extra color and flavor.

Substitutions

• If fresh dill isn't available, use 1 teaspoon of dried dill.
• Substitute olive oil with avocado oil if preferred.

Pairings

• Quinoa pilaf
• Cucumber and tomato salad
• Warm crusty bread

Nutrition

Tips

• For extra flavor, let the salmon marinate in the lemon-dill mixture for 30 minutes before baking.
• Adjust the oven time if your salmon fillets are thicker or thinner than average.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain texture.

Freezing: This dish does not freeze well due to the texture changes in the salmon.

Serving Suggestions

• Serve with a side of quinoa or a fresh garden salad for a complete meal.
• Pairs wonderfully with a glass of crisp white wine.

FAQ