Sheet Pan Lemony Salmon & Green Beans

Sheet Pan dinners are perfect for easy weeknights! This Sheet Pan Lemony Salmon & Green Beans is roasted to perfection with zucchini and lemon slices.

Sheet Pan Lemony Salmon & Green Beans

Sheet pan dinners are one of my favorite things to make when I’m in a pinch and low on time. They are extremely quick and easy, and the clean up is a breeze. I went with salmon and green beans for this one, but this is the type of dish that works with pretty much any protein and vegetables. If you are out of time to make an elaborate dinner when you get home from work, just throw whatever you have in the fridge onto a sheet pan and roast!

Sheet Pan Lemony Salmon & Green Beans

I love the combination of green beans and zucchini because of the differing textures, and they both go perfectly with soft buttery salmon. Top the whole pan with a bunch of lemon slices, and you will end up with the most incredible flavor! The roasted lemon flavor gets into everything and works so well with the garlic.

You can get one large salmon fillet and cut it into individual pieces yourself, or just have your fish monger do it for you. Having it already cut and ready to go will cut your prep time down by quite a bit, which means dinner will be on the table faster!

Other ideas for sheet pan dinners

You can use any type of protein and veggies for a sheet pan dinner, that’s the beauty of it! Here are a few ideas of different combinations…

Get creative and use whatever sounds good to you, and you will have dinner ready in no time!

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Sheet Pan Lemony Salmon & Green Beans

Servings 6


  • 2 lbs salmon fillets
  • 3 cups green beans , ends trimmed
  • 3 zucchini , cut into 1/2 inch rounds
  • 2 lemons , thinly sliced
  • 3 cloves of garlic , finely chopped
  • 1/2 tsp onion powder
  • pinch of salt and pepper
  • 2-3 tbsp olive oil


  • Preheat the oven to 400 degrees.
  • Place all of the green beans, zucchini, lemon slices, and garlic on a large baking sheet. Drizzle the olive oil all over the veggies, and season with the onion powder, salt, and pepper. Use your hands to toss everything together to coat, and spread them out into an even layer.
  • Add the salmon fillets to the top of the veggies and drizzle them with a tiny bit more olive oil. Season each piece with a pinch of salt and pepper. Take a few of the lemon slices from the veggie mix and scatter them around and on top of the salmon.
  • Roast for 35-40 minutes, until the salmon is cooked through and the veggies are tender.
  • Divide onto plates and serve! You can serve this with rice if you want to add a starch to the meal.

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