Ingredients
Equipment
Method
- Heat the oven to 425°F (220°C) and line a small sheet pan or baking sheet with parchment paper for easy cleanup. Then, wash the veggies, dice the potatoes and trim the green beans.2 small new potatoes, 1 cup green beans
- Toss the diced potatoes with olive oil, salt and pepper. Spread them on one side of the pan and roast for 12 minutes. Meanwhile, toss the and season the green beans in the same bowl and set aside.1 tablespoon olive oil, sea salt, freshly ground black pepper
- Wash the salmon and rub with olive oil, salt, pepper and garlic powder.1 salmon fillet, ½ teaspoon garlic powder
- Remove the pan from the oven and add the green beans and salmon (skin side down if it has skin.) Roast again for 12-14 minutes, until the salmon flakes easily and the potatoes are golden.
- Squeeze lemon over the salmon and serve everything on one plate. For skin-on salmon, simply slide a metal spatula in between the flesh and skin to remove. Enjoy!1 lemon wedge
Nutrition
Notes
Salmon: Look for fresh, single-portion salmon fillets in the fish department; a skin-on salmon portion or a frozen and thawed fillet is fine as well.
Storage: Best enjoyed fresh, but leftovers keep 1-2 days refrigerated.
Substitutions: Swap green beans with broccoli or asparagus; potatoes with a small sweet potato.
Variations: Add a drizzle of honey mustard to the salmon or toss veggies with balsamic vinegar before roasting.
Meal prep: Make a second fillet and enjoy cold over salad the next day.
