Sheet Pan Balsamic Salmon & Green Beans
With one dish & the easiest cleanup, this recipe is so simple but has so much fresh Italian flavor, we make it again and again! Easy and keto friendly, paleo, naturally grain and dairy free.
Servings: 4
Ingredients
For the Green Beans
- 3 to 4 cups green beans fresh or frozen
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Salmon
- 3 to 4 salmon fillets
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/2 tsp dried Italian herb blend
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
Instructions
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Add the green beans to the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss to coat, then arrange the green beans in a single layer. Transfer to the oven and cook for 10 minutes.
- While the green beans cook, add the salmon marinade ingredients to a small bowl and combine: balsamic, olive oil, dried herb blend, garlic, salt, pepper, and red pepper flakes.
- Pat the salmon fillets dry and set aside.
- Remove the sheet pan from the oven after 10 minutes and scoot the green beans to the sides of the pan. Add the salmon fillets to the center, and spoon the salmon marinade over top.
- Return to the oven and bake for 5 minutes. Turn the broiler on, and broil for 5 more minutes to finish cooking the salmon and add some color.
Notes
- We buy our wild caught salmon from ButcherBox and add it to our box each month. It comes in individual fillets and is always so fresh tasting! They do great deals every month. Find their current promo HERE.
- Looking for a starchy carb to bulk up your meal? I do a whole separate sheet pan of cubed potatoes tossed in avocado oil with salt & pepper at the same temperature (425ºF) for about 40 minutes total. Time it out so they're done at the same time as your salmon & green beans for an easy double sheet pan meal.