Dinner · American

Lemon Garlic Salmon

Name: Lemon Garlic Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 fillets
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz / 170 g each), skin on or off; 12 oz (340 g) green beans, trimmed; 4 tablespoons unsalted butter, melted; 4 cloves garlic, minced; 2 tablespoons lemon juice, plus 1 lemon sliced into rounds; 1 tablespoon olive oil; 1 teaspoon dried dill (or 1 tablespoon fresh); 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley

Flaky salmon with bright lemon, garlic and a handful of green beans.

Share this recipe

Salmon has a reputation for being a special-occasion fish, which is unfair to both the salmon and the average Tuesday. Four fillets, a lemon garlic butter and a handful of green beans go into a hot oven together and come out twenty minutes later as a complete dinner. The butter melts down over the fish and beans as they roast, so the whole tray tastes of lemon and garlic without any extra sauce-making. The single thing that matters is not overcooking it — salmon goes from silky to chalky in a couple of minutes, so start checking early and trust the fork test over the clock.

❤️ Why You'll Love This Recipe

Twenty minutes, one pan, and the fish and vegetables cook together.
Lemon garlic butter needs no whisking, reducing or straining.
Elegant enough for guests, simple enough for a weeknight.
Naturally gluten-free and low in carbohydrates.

📋 Recipe Details

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 fillets

4 salmon fillets (about 6 oz / 170 g each), skin on or off
12 oz (340 g) green beans, trimmed
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons lemon juice, plus 1 lemon sliced into rounds
1 tablespoon olive oil
1 teaspoon dried dill (or 1 tablespoon fresh)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Heat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment.
2
Toss the green beans with the olive oil, 1/4 teaspoon of the salt and a pinch of pepper. Spread them along one side of the pan.
3
Pat the salmon fillets dry and place them on the other side of the pan. Season with the remaining salt and pepper.
4
Stir together the melted butter, garlic, lemon juice and dill, then spoon it over the salmon and green beans.
5
Lay a lemon round on each fillet.
6
Bake for 12 to 15 minutes, depending on thickness. Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part; check with a food thermometer.
7
Scatter with parsley and serve straight from the pan.

💡 Cooking Tips

Salmon fillets vary in thickness; a 1-inch fillet takes about 12 minutes, a 1.5-inch fillet closer to 16.
Bring the fish out of the refrigerator 10 minutes before baking so it cooks evenly.
If you like a browned top, run the pan under the broiler for the final 90 seconds.
Buy centre-cut fillets where you can — they are more uniform and cook more predictably.

🔄 Ingredient Substitutions

Trout, arctic char or cod all work; cod needs a couple of extra minutes.
Asparagus or broccolini can replace the green beans, with the same timing.
Use olive oil instead of butter for a dairy-free version.
No dill? Try dried thyme or a teaspoon of Italian seasoning.

🧊 How to Store

Refrigerate leftovers in an airtight container for up to 3 days. Cooked salmon is excellent cold, flaked over salad.

♨️ How to Reheat

Reheat covered at 275°F (135°C) for 10 to 12 minutes — low and slow keeps it moist. Avoid high heat and long microwaving. Heat until warmed through.

❄️ Can I Freeze It?

Cooked salmon can be frozen for up to 2 months, though the texture becomes drier and firmer. Wrap tightly, thaw overnight in the refrigerator, and use it flaked into salads or pasta rather than served as a fillet.