This Salmon and Green Beans recipe is a weeknight hero that feels elegant but comes together in under 30 minutes. Tender, flaky salmon with crisp skin pairs with vibrant green beans, all tied together with a bright garlic-lemon pan sauce. It’s a healthy, impressive, and straightforward meal you’ll make again and again.

Why You’ll Love This Salmon and Green Beans

• One-pan wonder: Protein and veggie cook together for easy cleanup.
• Perfect textures: Crispy salmon skin against crisp-tender green beans.
• Highly versatile: Easily customize with herbs, spices, or what you have on hand.
• Fancy yet simple: Looks restaurant-worthy but uses straightforward techniques.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin-on
• 250 g fresh green beans, ends trimmed
• 2 tbsp olive oil, divided
• 3 cloves garlic, thinly sliced
• 1 lemon (you’ll use juice and zest)
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped
• ½ tsp salt, or to taste
• ¼ tsp black pepper, freshly ground
• ¼ cup chicken or vegetable broth (or dry white wine)

Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, a microplane or zester, and a small bowl for the sauce components.

Notes: Good-quality salmon with bright color and firm flesh makes a difference. Don’t skip the fresh lemon—its zest and juice make the sauce vibrant.

Nutrition (per serving)

Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat that salmon dry! This is the single most important step for getting crispy skin. Use paper towels to thoroughly dry the skin side. Any moisture left on the surface will steam the skin instead of searing it, leaving you with a rubbery texture.
• Why an oven-safe skillet? You’ll start the salmon on the stovetop to crisp the skin, but then we’ll transfer the whole pan to the oven to finish cooking gently. This method ensures the salmon is cooked evenly throughout without burning the outside.
• Don’t overcrowd the pan. Make sure your green beans have room to breathe in the skillet. If they’re piled on top of each other, they’ll steam and become soggy instead of getting those lovely, slightly blistered spots.
• Have your sauce ingredients ready. The pan sauce comes together quickly at the end, so it’s best to have your lemon juice measured, your butter cubed, and your parsley chopped before you even turn on the stove. This is your “mise en place” and it prevents any last-minute scrambling.

How to Make Salmon and Green Beans

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the salmon and green beans will lose texture.
• Reviving: Reheat in a 150°C (300°F) oven, covered loosely with foil, for 10–15 minutes.

Serving Suggestions

Complementary Dishes

• Fluffy jasmine rice or quinoa — The mild, slightly sticky grains are perfect for soaking up every last drop of that lemony pan sauce, ensuring you get the full experience with every bite.
• Garlic mashed potatoes — For the ultimate comfort food pairing, creamy mashed potatoes provide a rich, velvety base that contrasts beautifully with the crisp beans and tender fish.
• A simple arugula salad with a light vinaigrette — The peppery arugula adds a fresh, leafy component that cuts through the richness of the salmon and cleanses the palate.

Drinks

• A crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the lemon and parsley in the dish, creating a harmonious pairing that elevates the entire meal.
• A pale ale or a light lager — The subtle bitterness and carbonation in the beer work wonderfully to cut through the oiliness of the salmon, making each mouthfeel fresh and new.
• Sparkling water with a lemon wedge — A non-alcoholic option that still feels celebratory; the bubbles and citrus accent the dish without overpowering its delicate flavors.

Something Sweet

• Lemon sorbet — A scoop of this bright, tart sorbet continues the citrus theme in the most refreshing way, acting as a perfect palate cleanser after the savory main course.
• Almond biscotti for dipping — The nutty, crunchy cookies offer a lovely textural contrast and aren’t too sweet, making them an ideal light finish to the meal.
• Fresh berries with a dollop of whipped cream — Simple, elegant, and effortless; the natural sweetness of the berries provides a clean, refreshing end without feeling heavy.

Top Mistakes to Avoid

• Mistake: Not drying the salmon skin. I’ve messed this up before too, and it’s the difference between a crackling-crisp skin and a soft, chewy one. Moisture is the enemy of crispiness, so take that extra minute with the paper towels.
• Mistake: Moving the salmon too soon. When you first place the fillets in the hot pan, let them be! If you try to move them or peek underneath too early, you’ll tear the skin and it won’t release from the pan properly.
• Mistake: Overcooking the salmon. Salmon continues to cook from residual heat even after it’s out of the oven (a phenomenon called “carryover cooking”). It’s better to pull it out when it’s still a touch translucent in the very center—it will be perfectly done by the time it hits the plate.
• Mistake: Burning the garlic. Garlic slices are thin and can go from golden and fragrant to burnt and bitter in seconds. Add it to the pan off the direct heat if your skillet is very hot, and keep it moving.

Expert Tips

• Tip: Bring the salmon to room temperature. Take the salmon out of the fridge about 15-20 minutes before cooking. This small step helps it cook more evenly, preventing an overcooked outside and a cold, undercooked center.
• Tip: Use cold butter for the sauce. Adding cold butter to the reduced pan sauce and whisking it in off the heat creates a beautifully emulsified, glossy sauce that clings to the food. This technique is called “monter au beurre” and it’s a classic chef’s move.
• Tip: Zest the lemon first, then juice it. It’s infinitely easier to zest a whole, firm lemon than a juiced, floppy one. A little goes a long way, and the zest packs an incredible aromatic punch that brightens the entire dish.
• Tip: Don’t discard the salmon skin after cooking. If you have a picky eater who doesn’t want the skin, crisp it up further in the hot pan after everything is done. It becomes a delicious, salty, crunchy snack for the cook—a little chef’s treat!

FAQs

Can I use frozen green beans?
You can, but fresh is highly preferred for texture. If using frozen, there’s no need to thaw them—just add them directly to the pan. Be aware that they will release more water as they cook, which can prevent proper browning and make the green beans softer. You might need to cook them a minute or two longer to evaporate the excess moisture and achieve a less watery final dish.

How do I know when the salmon is done?
The most reliable method is to check the internal temperature with an instant-read thermometer; you’re aiming for about 52-54°C (125-130°F) for medium-rare to medium. If you don’t have a thermometer, gently press the top of the fillet with a fork. It should flake apart easily and the flesh should be opaque but still moist. Remember, it will continue to cook a bit after it’s out of the oven, so err on the side of underdone.

What can I use instead of white wine or broth in the sauce?
No problem at all! You can simply use water—the flavorful browned bits (the fond) in the pan will still provide plenty of taste. Alternatively, a tablespoon of fresh lemon juice with a splash of water works wonderfully. The goal is just to deglaze the pan and create a liquid base for your butter to emulsify into, building a simple, flavorful sauce.

Can I make this with skinless salmon fillets?
Absolutely. The process is largely the same, but you’ll miss out on that crispy skin element. Just sear the salmon on one side for 2-3 minutes until golden, then flip and finish in the oven. Without the skin, the flesh can be a bit more delicate, so be extra gentle when handling it with your tongs to keep it from breaking apart.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, the oven is your best friend to avoid a rubbery texture. Place the salmon and green beans on a baking sheet, cover loosely with foil, and warm in a 150°C (300°F) oven for about 10-15 minutes until heated through. The microwave will work in a pinch, but it can easily overcook the salmon.