Citrus Olive Oil
I originally made this salmon recipe back in August of 2009. I specifically chose the recipe because I had returned from a shopping trip to Marshall’s with a bottle of citrus olive oil.
The fancy food aisle at Marshall’s is my happy place.
Since, then I’ve stopped buying store bought citrus oil and I make my own Lemon Infused Olive Oil. I mean it’s so simple and tastes so much fresher, why buy it?
Really, I can’t urge you enough to go make lemon olive oil now and use it for this recipe.
Ingredients to Make This Roasted Salmon Recipe
Let me begin by saying that this citrus vinaigrette is amazing. I wish that it had it’s own recipe on the blog, it’s that good. However, since I am remaking a post from 2009 and it included the citrus vinaigrette, it’s combined with the salmon and the green beans. But you’ll want to use it on everything after you try it!
So, let’s talk about the 6 ingredients you need to make this:
Green Beans – haricots verts are extra nice, but regular green beans work. Trim the tops and tails.
Honey – I use a local honey.
Apple Cider Vinegar
Lemon Zest – since you are using the zest, organic is preferred.
Citrus Olive Oil – either store bought or homemade.
Salmon Fillets – about 5 ounces each.
Step One – Make The Citrus Vinaigrette
The first thing you need to do is make the citrus vinaigrette. I made a double batch because I know how good it is and I always love having some in the fridge!
In a jar, combine the olive oil, honey, vinegar and lemon zest. Shake to combine, add salt and pepper to taste.
I’ve found the easiest way to mix a vinaigrette is to put the ingredients in a jar with a tight lid and shake to emulsify.
When using an ingredient like honey. Measure out your olive oil first in the container then measure the honey. The olive oil makes the honey slip right out!
Step Two – Prepare the Salmon and Green Beans
Preheat the oven to 425.
Line a baking sheet with parchment paper (always a good idea when a glaze has honey in it!)
Lay the salmon fillets skin side down (if it has a skin) on the baking sheet. Pour a little of the vinaigrette into a small bowl and brush on the salmon.
In a bowl toss the green beans with a little bit of olive oil and salt and pepper and spread out on the other half of the baking sheet.
Roast for 14-16 minutes or until the salmon is cooked to your liking.
Step Three – Serve the Roasted Salmon
We like to serve the salmon and green beans on a bowl of lettuce greens with a generous drizzle of the citrus vinaigrette. If you’re salmon had skin on it, be sure and remove it before placing it on the lettuce greens.
You can also serve it on it’s own.
This roasted salmon recipe is so good and so easy!! The citrus vinaigrette takes a simple baked salmon and turns it into something special. Dinner in under 30 minutes!
This recipe was inspired by a recipe from Michael Chiarello that I tweaked some.
Even More Simple Salmon Recipes
And, if you want even more salmon recipes be sure and follow my Salmon Recipes Board on Pinterest!
Roasted Salmon and Green Beans with Citrus Vinaigrette
Salmon and Green Beans
- 4 salmon filets
- 1/2 pound green beans tops and tails snipped off
- 1 tablespoon extra virgin olive oil
- 6 cups salad greens
- Combine the citrus olive oil, honey, vinegar and lemon zest in a small lidded jar.
- Shake to combine. Add salt and pepper to taste.
Salmon and Green Beans
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- Place salmon on baking sheet. Pour a little of the vinaigrette into a small bowl and brush on the salmon.
- Place the green beans in a bowl and drizzle with the olive oil and salt and pepper.
- Place the salmon on one half of the baking sheet and the green beans on the other.
- Roast for 14-16 minutes or until salmon is cooked to your liking.
- Divide the salad greens between four plates and top with the salmon and green beans. Drizzle with the dressing.
This post was originally published in 2009 and has been updated for 2019.