Sheet-pan salmon and greens

Ingredients

• 4 skin-on salmon fillets, about 6 oz (170 g) each
• 1 lb (450 g) green beans, trimmed
• 1 bunch broccolini, about 8 oz (225 g), thick stems halved lengthwise
• 3 tablespoons olive oil, divided
• 2 cloves garlic, thinly sliced
• 1 lemon, half juiced and half cut into wedges
• 1 teaspoon fine salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh dill or parsley, to finish

Method

1. Heat the oven to 425°F (220°C) with a rack in the upper third. Line a large rimmed sheet pan with parchment if you want an easier cleanup.
2. Toss the green beans and broccolini on the pan with 2 tablespoons of the oil, the garlic, half the salt and the red pepper flakes. Spread them in a single layer and roast for 8 minutes.
3. Meanwhile, pat the salmon dry with paper towels. Rub the fillets with the remaining oil, season with the rest of the salt and the black pepper, and squeeze the lemon juice over them.
4. Push the vegetables to the edges of the pan and set the fillets skin side down in the center. Return to the oven for 10 to 12 minutes, until the salmon flakes at the thickest point when pressed with a fork, or reads 145°F (63°C) on an instant-read thermometer, and the vegetables are tender with browned edges.
5. Rest for 2 minutes, then scatter the herbs over everything and serve with the lemon wedges.