This easy-prep and delicious sheet pan meal provides tons of protein and flavor. Break green bean boredom by roasting them.
10 ingredients
16 oz Potatoes with skin raw
2 tablespoon Olive or extra virgin olive oil
1/4 tsp Salt
1/4 tsp Pepper black
3 tablespoon Lemon juice raw
2 tablespoon Mustard dijon
1 tbsp Parsley dried
1 1/2 tsp Dill weed dried
20 oz Salmon coho wild raw
12 oz Green beans raw
8 steps
- Preheat oven to 425 F.
- Peel and dice potatoes. Toss potatoes in a bowl with olive oil, salt, and pepper.
- Transfer to a large baking sheet and bake for 10 minutes.
- Meanwhile, in a small bowl combine lemon juice, Dijon mustard, parsley and dill.
- Remove sheet pan from the oven after 10 minutes and push potatoes to one side of the pan.
- Place four 5 oz salmon fillets on other side of the sheet pan with skin side down and brush with the lemon juice mixture. Add green beans around the salmon.
- Return the sheet pan to the oven and cook for an additional 10-15 minutes. Salmon will flake with a fork when cooked.
- Garnish with additional chopped dill and parsley, if desired.
Tips:
You can use any type of potato, but new or baby potatoes work well since you simply have to halve or quarter them to get nice sized chunks (peeling not necessary).
If you prefer, you can use fresh parsley and dill. Try 3 Tbsp of fresh parsley and 1 1/2 Tbsp of fresh dill and adjust from there to taste. Spices and herbs have very few calories!
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