Baked Lemon Garlic Salmon with Green Beans

Salmon fillets are baked with lemon, garlic, and olive oil, then served with green beans sautéed in the same flavor direction. The fish finishes flaky and fully cooked, while the beans stay bright with a slight snap.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 15 ml olive oil divided
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 2 clove garlic minced, divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 1 g red pepper flakes optional, divided
• 680 g salmon fillets skin-on or skinless, 4 fillets
• 15 ml olive oil divided
• 450 g green beans trimmed
• 2 clove garlic minced, divided
• 3 g kosher salt divided
• 1 g black pepper divided
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 8 g flat-leaf parsley chopped, for garnish

Instructions

1. Heat the oven to 220°C. Line a sheet pan with parchment. Pat the salmon dry. In a small bowl, mix 15 ml olive oil, the lemon zest, 2 minced garlic cloves, 4 g salt, 1 g black pepper, and the red pepper flakes if using. Rub this mixture over the salmon and place the fillets on the prepared pan. The salmon is coated evenly and ready for the oven.
2. Bake the salmon for 10 to 12 minutes, checking at 10 minutes, until the thickest part is opaque and the internal temperature reaches at least 63°C. Insert the thermometer into the thickest part without touching the pan. The salmon flakes easily with a fork and the center is opaque.
3. While the salmon bakes, heat a large skillet over medium-high heat. Add the remaining 15 ml olive oil, then the green beans, remaining 2 garlic cloves, remaining 3 g salt, and remaining 1 g black pepper. Sauté for 3 minutes, then add the lemon juice from the second lemon and continue cooking for 2 to 4 minutes, tossing often, until the beans are bright green and crisp-tender. The green beans are glossy, lightly coated with lemon, and still have a slight snap.
4. Transfer the salmon to plates with the green beans, spoon any pan juices over the fish, and finish with chopped parsley. Serve with lemon wedges on the side. The salmon is flaky and the beans are bright and tender-crisp.