Sheet Pan Salmon with Garden Herb Butter

Ingredients

• 4 fillets, 113–170 g each (4–6 oz each)skin-on salmon, patted dry
• 7.5 ml (1½ teaspoons), dividedkosher salt
• 2.5 ml (½ teaspoon), dividedpepper
• 340 g (3 cups; 12 oz)green beans, trimmed
• 60 ml (¼ cup)red onion, thinly sliced
• 60 ml (¼ cup)Garden Herb Butter, melted

Instructions

1. 1

   Heat the grill

   Position an oven rack 13–15 cm (5–6 inches) from the grill element. Set the grill to High.

2. 2

   Season the salmon

   Sprinkle the salmon with 5 ml (1 teaspoon) of the salt and 1.25 ml (¼ teaspoon) of the pepper. Set it aside.

3. 3

   Broil the vegetables

   Arrange the green beans and red onion on a foil-lined baking sheet. Season with the remaining salt and pepper, then grill for 5 minutes. Take the tray out and place the salmon in the centre, skin-side up, moving the vegetables to the sides. Grill for 6–8 minutes, until the skin is crisp and the flesh flakes easily with a fork. Remove from the oven.

4. 4

   Add herb butter

   Turn the salmon so the flesh side faces up. Spoon the melted Garden Herb Butter over the salmon and vegetables, and gently toss the vegetables to coat. Taste and add more salt and pepper if needed; serve straight away.

What is sheet-pan salmon?

Sheet-pan salmon is a simple format rather than a dish tied to one particular cuisine: fish and vegetables cook together on a baking tray. This version uses the grill for a quick finish and adds herb butter at the end.

The vegetables start cooking before the fish goes on, giving the beans a head start while helping the salmon stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 31g protein, 9g carbs, 30g fat.

The salmon supplies most of the protein and fat, while the green beans and red onion contribute most of the carbohydrates. The herb butter adds further fat. To balance the plate, serve with an additional vegetable or a modest portion of potatoes or bread.

Choosing the salmon

Skin-on fillets: the recipe grills them skin-side up, which helps the skin crisp. Patting the fish dry first helps it cook as directed.

Fillet size: the stated range is 113–170 g each, so check for flaking at the early end of the 6–8-minute cooking window.

Getting the vegetables ready

Green beans: trim them before arranging them on the foil-lined tray so they are ready to season and grill.

Red onion: slice it thinly so it sits among the beans and cooks during the initial 5-minute grilling period.

The key grilling sequence

Vegetable first: grill the beans and onion for 5 minutes before adding the salmon. This head start is part of the recipe's timing, so avoid placing the fish on the tray at the beginning.

Salmon second: move the vegetables to the sides and set the fish in the centre, skin-side up. Keep the tray 13–15 cm from the grill element as directed.

Checking doneness

Look for crisp skin and flesh that separates easily with a fork; these are the recipe's cues for taking the salmon out. The method gives a 6–8-minute grilling range, so check the fish rather than relying only on the clock.

The beans have already had their 5-minute head start, then cook alongside the salmon. Handle them gently when tossing with the butter.

Serving the tray

Turn the salmon flesh-side up before spooning over the melted herb butter, and toss the vegetables gently so they are coated. Serve immediately, while the skin is crisp.

The salmon, beans and onion form a complete tray meal. If you want a more substantial plate, serve it with a separate side such as potatoes or bread.

Recipe notes & tips

• Pat the salmon dry before seasoning, as directed.
• Line the baking sheet with foil before adding the vegetables.
• Keep the rack 13–15 cm from the grill element for the specified cooking method.
• Move the beans and onion aside before placing the salmon in the centre.
• Check for crisp skin and easily flaking flesh within the 6–8-minute grilling window.
• Add the melted herb butter after grilling to finish the fish and vegetables.

Variations

• Swap the beans: Use another quick-cooking green vegetable, keeping an eye on its doneness.
• Change the onion: Try thinly sliced shallot in place of red onion.
• Add citrus: Serve with lemon wedges for a bright finish.
• Use plain butter: Melt unsalted butter and stir in chopped garden herbs if you do not have Garden Herb Butter.
• Make it heartier: Add cooked potatoes on the side rather than crowding the tray.

Common mistakes to avoid

• Adding salmon too soon: Grill the vegetables for the first 5 minutes before putting the fish on the tray.
• Skipping the drying step: Pat the salmon dry before seasoning, as the recipe specifies.
• Crowding the fish: Push the vegetables to the sides to make room for the salmon in the centre.
• Overcooking the salmon: Check for crisp skin and flesh that flakes easily during the 6–8-minute grilling period.
• Pouring on the butter too early: Spoon it over the salmon after turning the cooked fillets flesh-side up.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in the oven until warmed through; the salmon skin may lose its crispness.

Frequently asked questions