One-pan dinners mean less washing up: lemon herb salmon and vegetables roast together on one sheet pan for a fresh, bright meal. This easy fall dinner recipe is ready in 25 minutes, with flaky salmon, garlicky green beans, and cherry tomatoes bursting with flavor.
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Serves: 4
Ingredients:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 1 lemon, half juiced and half sliced into thin rounds
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb green beans, trimmed
- 1 pint cherry tomatoes
- 2 tbsp fresh parsley, chopped
Instructions:
1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Toss the green beans and cherry tomatoes with 1 tablespoon of the olive oil, half the garlic, and a pinch of salt. Spread in a single layer around the edges of the pan.
3. Place the salmon fillets in the center of the pan. Drizzle with the remaining olive oil and lemon juice, then sprinkle with the remaining garlic, Italian seasoning, salt, and pepper. Top each fillet with a lemon slice.
4. Roast 12-15 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
5. Sprinkle with fresh parsley and serve straight from the pan.
Tips:
- Cut thicker fillets into even pieces so everything cooks at the same rate.
- Don't overcook the salmon — pull it out when it just flakes, as it keeps cooking a little after leaving the oven.
- Swap the green beans for asparagus, broccoli, or zucchini depending on what's in season.
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