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
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment.
- Toss the green beans and tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast for 6 minutes.
- 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.
- Move the vegetables aside and place the salmon on the pan, skin-side down. Spoon most of the dressing over the fish and vegetables.
- 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.