Sheet-pan salmon and green beans turn into an amazing meal with sesame-lime dressing drizzled on top. An easy weeknight dinner!
Sheet-pan salmon and green beans is an easy dinner with an addictive sesame-lime dressing that adds a citrusy, salty kick to the meal.
You decide how you want to serve it: This is a quick dinner you can start at 5pm and have on the table shortly after 5:30, or you can make it ahead of time and serve the salmon and green beans straight from the refrigerator.
Why This Recipe Works
- Salmon and green beans cook together on sheet-pans
- Easy prep and clean-up
- Ready in just over 30 minutes
- The easy sesame-lime dressing is so good!
- Delicious served hot or chilled. A perfect make-ahed meal!
Salmon: Buy one whole piece, or several small fillets or salmon steaks. A common recommendation is 6 ounces of salmon per person. I tend to error on the side of buying extra, because this salmon is also delicious cold the next for lunch.
Substitution: Any type of white fish is delicious with this meal too.
Green Beans: I either buy green beans with the ends already trimmed, or I don't bother to trim them. They look nice and rustic that way, right? Fresh green beans work better in this recipe than frozen.
Substitution: Broccoli florets
Sesame Oil: Buy toasted sesame oil for the dressing. It has a dark color and rich, toasted sesame flavor. Un-toasted sesame oil is very light in color and has a neutral flavor.
Oil: I like using a neutral flavored oil to coat the green beans (sunflower, canola, avocado, grapeseed, etc).
Substitution: Olive oil is fine, but it does have a stronger flavor
Step 1: Toss green beans in a tablespoon of oil and spread out on two rimmed sheet pans. Give the green beans a 10-minute head start in the oven.
Step 2: Whisk together the sesame-lime dressing: Sesame oil, soy sauce, honey, lime juice and garlic.
Step 3: Brush 2 tablespoons of the dressing over the salmon, then send that salmon into the oven with the green beans.
Step 4: Roast the sheet-pan salmon and green beans about 12 minutes more. Drizzle the remaining sesame-lime dressing over the salmon and beans. Dinner is ready!
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FAQ About Cooking Salmon
A common recommendation is 6 ounces of salmon per person. I find this is usually about right for my family (2 adults and 2 kids under 10) but I often make a bit more so we have leftovers. The salmon and dressing will stay fresh for several days in the refrigerator.
Grilling is my favorite way to cook salmon, too. I love the crispy edges, smoky flavor and the fact that your house won't smell like fish. To grill salmon, I put foil under the fish and use the same cooking time (10 to 12 minutes per inch of salmon thickness) that I use for oven-baked salmon. I wait to add the citrus-lime dressing until after the grilled salmon is fully cooked; just drizzle it on top before serving.
I haven't tried grilling green beans, but here's a recipe for Grilled Green Beans from Couple of Cooks.
For individual fillets of salmon, the cooking time depends on how thick the salmon fillet is. A good rule of thumb is 10 to 12 minutes per 1-inch of salmon, based on the thickest part of the salmon.
Some people like salmon slightly rare in the center, and some like it really cooked all of the way through. If you tend to like salmon on the rare side, then you can start checking it after 8 minutes.
A whole side of salmon takes longer to cook in the oven than individual fillets. Plan on a minimum of 16 to 18 minutes, but if the side of salmon is weighs more than 2 pounds, it can take closer to 30 minutes to fully cook.
When salmon is done, it should be semi-soft to the touch and flake apart or separate easily with a fork. Cooked salmon should not be raw and translucent in the middle, but if the middle is very light pink and semi-translucent, it's a good time to take the salmon out of the oven. Overcooked salmon is very firm to the touch.
The white stuff that sometimes oozes out of salmon as it cooks is called albumin. Albumin is a protein that thickens and comes to the surface of salmon as it gets hotter. The higher the heat used to cook salmon, the more likely it is that albumin will appear.
Cooking salmon at a lower heat (below 400 F) makes it less likely that albumin will appear. Also, don't overcook the salmon!