Sheet-pan Salmon with Greens

Ingredients

• 2 salmon fillets
• 1 small head of broccoli, cut into florets
• 150g green beans, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 lemon, half sliced and half for juice
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

Method

1. Heat the oven to 200C (400F) and line a large baking tray.
2. Spread the broccoli florets and green beans across the tray. Drizzle with one tablespoon of olive oil, scatter over the garlic and oregano, and season. Toss to coat.
3. Roast the vegetables on their own for ten minutes to give them a head start.
4. Make space among the vegetables and nestle in the salmon fillets. Drizzle with the remaining oil, season, and lay a lemon slice on each fillet.
5. Return the tray to the oven for 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender at the edges.
6. Finish with a squeeze of fresh lemon juice and serve straight from the tray.

Why it earns a place on the plate

One tray, one oven, almost no washing up. Sheet-pan dinners are a gift on a busy evening, and this one delivers a proper plate of protein and vegetables with barely any effort.

Salmon roasts to a tender, flaky finish and brings a satisfying richness, while the broccoli and green beans crisp slightly at the edges and stay vibrant green. Garlic, oregano and a generous hit of lemon keep everything fresh and savoury without needing a sauce.

It is also easy to scale up for more people or to swap the greens for whatever vegetables are in season. Pair with your daily two capsules of Solva if you take them with dinner.