This brown sugar baked salmon is such an easy dinner. By roasting the salmon on a large sheet pan, you can add green beans (or your favorite vegetables) for a one-pan, no-fuss meal.
4 (6-ounce) salmon fillets, preferably wild-caught
1 teaspoon olive oil
1 tablespoon brown sugar
1 teaspoon lemon zest
1/4 teaspoon fine sea salt
1/2 teaspoon smoked paprika or substitute chipotle powder for a spicier version
Half of a lemon, quartered
3/4 pound green beans
1 tablespoon olive oil
Salt and fresh ground black pepper
Heat the oven to 400 degrees Fahrenheit.
In a small bowl, mix the brown sugar, lemon zest, 1/4 teaspoon of salt, and the smoked paprika. Pat the salmon dry and rub with the olive oil.
Scatter spice rub over the salmon and gently massage into the fish. Swipe the skin-side of the salmon through any spice rub that’s fallen onto the cutting board. (If you have the time, you can set the salmon aside for 10 to 15 minutes to marinate.)
Add the green beans to a large, rimmed sheet pan (or baking sheet). Drizzle the olive oil over the beans and season with about 1/4 teaspoon of salt and a generous amount of fresh ground black pepper. Toss the green beans around the pan. Push them to the outer edges of the pan, leaving space in the middle for the salmon fillets.
Add the spice rubbed salmon fillets, skin-side down, to the sheet pan. Bake the salmon until it is cooked through and green beans are crisp-tender, 10 to 15 minutes depending on the thickness of the fish. We cook salmon until an instant-read thermometer reads 125 degrees Fahrenheit when inserted into the thickest part. Serve with lemon wedges on the side for squeezing over the salmon.