Lemon Pepper Salmon with Garlic Green Beans

Course Dinner
Cuisine Dairy-Free, Fish
Keyword Batch Cooking


  • 6 5-6 oz. frozen salmon fillets
  • 2 lemons sliced into rounds
  • 48 oz. frozen green beans three 16 or two 24 oz. bags
  • 6 tsp minced garlic either 6 garlic cloves, minced, or 6 garlic dots*
  • 3 tbsp olive oil plus more for drizzling
  • Salt
  • Pepper
  • 3 10 oz. packages frozen rice optional


  1. Spray three ~18-inch long pieces of aluminum foil with oil. Place two frozen salmon fillets on each piece.
  2. Drizzle fillets with olive oil and sprinkle with salt and pepper. Place lemon rounds on top of each fillet.
  3. Fold one side of the aluminum foil over the salmon and seal the edges tightly to create a packet.
  4. Divide the still-frozen green beans into three gallon sized zip-top bags. To each bag, add 1 tbsp. olive oil, 1/4 tsp salt, 2 tsp minced garlic and black pepper to taste. Push the air out of the bag, seal it and massage the seasonings into the beans.
  5. Into three more gallon sized zip-top bags, place one salmon packet, one bag of green beans and one bag of frozen rice (optional). Label and store in the freezer until ready to cook.
  6. To cook: Preheat the oven to 450 Line a sheet pan with aluminum foil and place the salmon packet in the center of the pan. Bake for 15 minutes, then remove to add the green beans. If you're using a meat thermometer, this is a good time to insert it into the fish. Return to oven and bake 10-15 minutes more, or until the fish reaches an internal temperature of 145 F.
  7. Before opening the foil packet, allow fish to rest for at least 5 minutes. Meanwhile, heat the rice.
  8. Serve and enjoy!