Sheet-Pan Lemon-Dill Salmon with Green Beans and White Rice

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.

Rinse 3 cups of uncooked long-grain white rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice, 6 cups of water, and 1/2 tsp of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and keep covered until ready to serve.

Spread 1.5 lbs of trimmed fresh green beans onto one half of the prepared sheet pan. Drizzle with 1 tbsp of olive oil, and season with 1/4 tsp of salt and 1/4 tsp of black pepper. Toss to coat evenly.

Place the 6 raw salmon fillets on the other half of the sheet pan. Drizzle the salmon with the remaining 1/2 tbsp of olive oil. Evenly sprinkle 2 tbsp of dried dill, 1/4 tsp of salt, and 1/4 tsp of black pepper over the fillets.

Cut 1 fresh lemon in half and squeeze the juice over the salmon fillets. Thinly slice the second lemon and place 1-2 slices on top of each fillet.

Roast in the preheated oven for 12 to 15 minutes, until the salmon is flaky and reaches an internal temperature of 145°F, and the green beans are tender-crisp.

Fluff the white rice with a fork. Divide the rice, roasted green beans, and salmon fillets equally among 6 plates. Serve immediately.