Dinner · American
Sheet-Pan Dijon Salmon with Green Beans
Salmon fillets with a honey-Dijon glaze, roasted on one pan with garlicky green beans. On the table in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
- Level
- Easy
Green beans take a few minutes longer than salmon, so they get a head start in the oven. Then the fish joins them and everything finishes together.
The glaze is just Dijon mustard, honey, garlic and lemon. It browns lightly in the oven and keeps the surface of the salmon from drying out.
Recipe card
Sheet-Pan Dijon Salmon with Green Beans
Ingredients
Quantities are scaled. Amounts mentioned in the steps refer to the original 4 servings. Tips for scaling.
Equipment
- Rimmed sheet pan
- Instant-read thermometer
Instructions
Heat the oven to 425°F (220°C). Toss the green beans on the sheet pan with 1 tablespoon of the oil, ½ teaspoon of the salt and the pepper. Roast for 5 minutes.
Meanwhile, pat the salmon dry and season with the remaining ½ teaspoon salt. Whisk together the remaining 2 tablespoons oil, mustard, honey, garlic and the lemon juice.
Push the beans to the edges of the pan and lay the salmon in the middle. Spoon the glaze over the fillets.
Roast until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part, 10 to 12 minutes depending on thickness.
Salmon, thickest part: 145°F / 63°CServe with the lemon wedges.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Gluten-free: none of the ingredients as written contain gluten. If you need to avoid gluten strictly, check the labels on packaged ingredients for gluten or cross-contact warnings.
Tips for success
- Thin tail pieces cook faster than thick centre-cut fillets. If your fillets vary, tuck the thin end under itself so it cooks evenly.
- Many cooks take salmon out a few degrees early for a softer texture; the USDA safe minimum is 145°F (63°C).
Substitutions
- Honey
- Maple syrup, in the same amount.
- Green beans
- Asparagus spears; roast them with the salmon from the start, without the 5-minute head start.
Storage and make-ahead
Fridge
Keeps 3 days in a covered container.
Freezer
Not recommended: cooked salmon turns dry and the beans go soft.
Reheating
Eat leftover salmon cold, flaked into salads, or warm it gently in a 275°F (135°C) oven until heated through.
Make ahead
Trim the beans and mix the glaze up to a day ahead.
Questions and troubleshooting
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge first and pat it very dry, so the glaze sticks and the fish roasts rather than steams.
Is Dijon mustard gluten-free?
Most Dijon mustards contain no gluten ingredients, but some are made in facilities that handle wheat. If you need to avoid gluten strictly, check the label.
You might also like
Sheet-Pan Lemon Garlic Chicken Thighs
Crisp-skinned chicken thighs roasted on one pan with baby potatoes, lemon, garlic and oregano. About 45 minutes, start to finish.
Roasted Butternut Squash Soup
Silky vegan butternut squash soup: the squash is roasted first for deeper flavour, then simmered with onion, garlic and a little nutmeg.
Chicken and Broccoli Stir-Fry
Tender sliced chicken and crisp broccoli in a glossy garlic-ginger soy sauce. About 30 minutes, served over rice.