Weeknight Lemon-Dill Salmon Traybake

Tender salmon, blistered tomatoes, and green beans roast together under a bright lemon-dill dressing.

Serves: 4   Prep: 12 minutes   Cook: 16 minutes

Ingredients

• 1 1/4 pounds skin-on salmon fillet, cut into 4 portions
• 12 ounces green beans, trimmed
• 2 cups cherry tomatoes
• 3 tablespoons extra-virgin olive oil, divided
• 1 lemon
• 2 garlic cloves, finely grated
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh dill

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment.
2. Toss the green beans and tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast for 6 minutes.
3. Finely zest the lemon, then juice half of it. Stir the zest and juice with the remaining olive oil, garlic, oregano, salt, pepper, and half the dill.
4. Move the vegetables aside and place the salmon on the pan, skin-side down. Spoon most of the dressing over the fish and vegetables.
5. Roast for 9 to 12 minutes, until the thickest part of the salmon reaches 145°F and flakes easily. Finish with the remaining dill and lemon wedges.

Prep ahead

• Trim the beans and mix the dressing up to 24 hours ahead.

Easy swaps

• Use asparagus or broccoli florets in place of green beans.
• Parsley works in place of dill.

Storage and reheating

Refrigerate cooled salmon and vegetables in separate airtight containers for up to 2 days. Reheat gently or serve the salmon chilled.