This Sheet Pan Lemon Tarragon Salmon Dinner has savory roasted green beans and cauliflower. This easy to clean up recipe has minimal preparation, tons of flavor and cooks in only 30 minutes! (2-4 servings)
1/4teaspoonfresh ground pepperplus more for serving
optional: 1-2 cloves garlicpeeled, crushed and chopped
optional: dot with 2 tablespoons unsalted butter
1/2headcauliflowerwashed, chopped into 1/2-3/4 width florets
12ouncesgreen beanswashed, ends snipped
Line a rimmed baking sheet with aluminum foil and set aside.
In a medium-large mixing bowl, mix the olive oil, lemon slices, balsamic vinegar, chopped tarragon, chopped parsley, salt, pepper and optional garlic. Marinade for at least a half hour or you can let it marinade overnight for more flavor.
In a large mixing bowl (or 2 separate ones if you want to keep the vegetables separate), mix the green beans, cauliflower florets, salt and olive oil until its fully coated, set aside.
When the salmon is done marinating, preheat oven to 350 degrees F. Place the marinated salmon in the middle of the prepared sheet pan, pour the remaining marinate over it. Arrange the lemon slices so that they are on top. At this point you can add the optional butter to dot to top, if you want a rich butter flavor. Arrange the prepared green beans and cauliflower florets around the salmon so that they are in an even layer. If there's not enough room, you can always use an extra sheet pan, if you want. Bake for 30 minutes in the preheated oven. To test the salmon for doneness, it should flake with a fork. You can use a meat thermometer to be sure, and it should be 145 degrees F internal temperature. Enjoy!