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Under 30 Minutes

Salmon with Green Beans and Lemon Zest

Fish like salmon are high in good-for-you fats that can help support heart health.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Salmon with Green Beans and Lemon Zest

Source: Everyday Food, January 2010


  • 4 skinless salmon fillets, (6 ounces each)
  • 3/4 pound green beans, trimmed
  • 12 wide strips lemon zest (from 2 lemons)
  • 4 teaspoons capers, rinsed and drained (chopped if large)
  • Coarse salt and ground pepper
  • 4 teaspoons extra-virgin olive oil


  1. Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment. Top with green beans, lemon zest, and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil. Fold parchment into a twist or envelope shape.

  2. Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through, 12 to 15 minutes.

Reviews (4)

  • ATL_Anne 16 Aug, 2012

    Good advice on blanching the beans a bit. This was yummy and quick!

  • alisonx2 3 Feb, 2011

    I made these last night for my family and they were EXCELLENT! I did blanche the green beans as jaceyjo suggested in an earlier post...definately do that. The beans were crisp, tender, perfect. The salmon was moist and fragrant from the lemon peel. I had one extra packet and my husband and teenage son were fighting over the remainders. ;-)

  • jaceyjo 19 Apr, 2010

    Just made these little packets and the flavor was so good! I blached the green beans for about 30 seconds before and they came out perfect.

  • Bella_Brooks 11 Mar, 2010

    The 12-15 minutes of baking time in the oven was not enough time to fully cook the green beans. I would recommend blanching or par-boiling them first, and then baking with the salmon to avoid over cooking the fish. Overall a tasty dish, I served it with roasted fingerling potatoes.

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