Sheet-pan salmon and green beans turn into an amazing meal with sesame-lime dressing drizzled on top. An easy weeknight dinner!
This dinner is delicious served hot or cold. You can make it up to a day ahead of time and serve it chilled from the refrigerator. Leftovers are also delicious for lunch.
This recipe was originally published in January 2020, and updated July 23, 2021
- 1 1/2 to 2 pounds salmon (one whole piece, or several small fillets or salmon steaks)
- 1 pound green beans
- 1 tablespoon sunflower oil (or canola, avocado oil, etc)
- Optional garnish: sesame seeds and green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons lower sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 garlic clove, very finely chopped
- Heat the oven to 425 degrees
- For easier clean-up, line two rimmed sheet pans with foil or parchment
- Toss the green beans in oil on the sheet pans. The best way to do this is drizzling the tablespoon of oil over the beans, then tossing the beans with your hands. Spread the beans out in one layer and lightly salt.
- Put the green beans in the oven to give them a head start over the salmon. Set the timer for 10 minutes.
- In a medium bowl, whisk together the sesame-lime dressing until completely blended: Sesame oil, soy sauce, honey, lime and garlic. Put 2 tablespoons of the dressing in a separate bowl.
- When the 10 minute timer goes off, put the salmon on 1 sheet pan or spread it out over two, moving the green beans to the sides of the pan.
- Brush the top of the salmon with the reserved 2 tablespoons of sesame-lime dressing. Brushing the salmon with the dressing is better than pouring the dressing over the fillets because you want as much dressing as possible to stay on the salmon and not drip onto the pan.
- Roast the salmon and green beans about 12 minutes more, until the salmon is cooked and easily flakes apart. The green beans will be shriveled and slightly brown or burnt on the tips.
- Serve the salmon and green beans with the remaining bowl of sesame-lime dressing drizzled on top. Garnish with sesame seeds and green onions to make it look pretty!
How much salmon should you buy? 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. I love cold salmon in a salad for lunch the next day.
If you’re worried that your kids won’t like the sesame-lime dressing, just roast the salmon without it and serve the dressing on the side at dinner.
Instead of, or in addition to green beans, you can use broccoli as the vegetable.
- Category: Salmon and Seafood
- Method: Sheet Pan Meals
- Cuisine: Asian inspired
Keywords: sheet-pan salmon, sheet-pan salmon and green beans, sheet pan dinner, honey lime dressing, lime dressing