Sheet-pan roasted salmon with green beans

Rinse and dry the green beans and trim both ends.

Lay them on a sheet pan, drizzle with a little olive oil, season with salt and pepper, toss, and spread back into one flat layer.

Roast in an oven preheated to 425F; start them about 15 minutes before the fish.

Cut the salmon fillet into portions.

Make the marinade: juice two big lemons, a little over a quarter cup, with about 2 tbsp balsamic vinegar, a heaping teaspoon of grated garlic and 3-4 tbsp olive oil; mix.

Pour over the fish, season both sides with salt and black pepper, flip back and top with dried Greek oregano.

Bake the salmon 15 to 20 minutes, thicker pieces nearer 20.

Take the green beans out when fork tender: about 30 minutes in all, 25-30 typically, up to 40 depending on freshness.

Put the fish under the broiler for the last three or four minutes for colour and a little crispiness.

Plate a piece of fish with green beans and sprinkle feta over the beans.