Sheet Pan Honey Mustard Salmon and Green Beans

Preheat the oven to 400 degrees F (200 degrees C), and place an oven rack in the center. Line a sheet pan with aluminum foil and spray with cooking spray.

Place salmon on a plate, pat both sides dry with paper towels, and season lightly with salt and pepper. Let stand at room temperature while other ingredients are prepared.

Bring a pot of lightly salted water to a boil over high heat. Add green beans and bring back to a boil. Immediately transfer green beans to an ice bath and cool for 2 to 3 minutes. Drain well, and blot as much water as possible with paper towels.

Stir olive oil, honey, Dijon mustard, lemon zest, lemon juice, garlic, and cayenne together in a medium bowl. Set 2 tablespoons of honey mustard aside in a small bowl.

Brush a small amount of honey mustard over both sides of salmon. Place filets on one end of the prepared pan, skin side down.

Toss green beans in the bowl with remaining honey mustard. Spread seasoned green beans on the sheet pan in an even layer, opposite the salmon.

Bake in the center of the preheated oven until the interior temperature of salmon is about 120 degrees F (49 degrees C), about 14 minutes. Allow more time for thicker filets.

Turn on the oven’s broiler, and broil salmon and beans until sauce is bubbly and salmon and beans begin to brown, about 2 minutes.

Remove from the oven, brush salmon with reserved honey mustard using a clean brush, garnish with additional lemon slices, and serve warm.