Baked Salmon with Potatoes and Green Beans

Ingredients

• 1 lb Yukon gold potatoes (quartered)
• 2 tbsp olive oil
• 1.5 tsp salt (divided)
• 0.5 tsp fresh ground black pepper (divided)
• 4 salmon fillets (6 ounces each; skin on or off)
• 4 tbsp butter (melted)
• 4 cloves garlic (minced)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp brown sugar
• 1 lb green beans (trimmed)
• lemon slices (for garnish)

Steps

1. 1

   Heat the oven to 400°F (200°C).

2. 2

   Toss the quartered potatoes with the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Spread them in an even layer on a large rimmed baking sheet.

3. 3

   Roast the potatoes for 13–15 minutes, until just tender and starting to brown.

4. 4

   Remove the pan from the oven. Push the potatoes to one side of the sheet pan and arrange the salmon fillets down the center.

5. 5

   In a small mixing bowl, whisk together the melted butter, minced garlic, chopped parsley, lemon juice, and brown sugar.

6. 6

   Measure out 1½ tablespoons of the butter-garlic mixture and set it aside for the green beans.

7. 7

   Rub the remaining butter mixture evenly over the salmon fillets.

8. 8

   Arrange the trimmed green beans on the other side of the pan. Toss them with the reserved 1½ tablespoons of butter mixture.

9. 9

   Season everything with the remaining salt and pepper.

10. 10

    Return the pan to the oven and bake for 10 minutes, or until the potatoes are golden and fork-tender and the salmon is cooked through. Check the salmon with an instant-read thermometer; it is done at 145°F (63°C).

11. 11

    For extra browning on the salmon, place the pan under the broiler for the final 2–3 minutes of cooking.

12. 12

    Serve with lemon slices.

Notes

Refrigerate leftovers in an airtight container for 1–2 days. Leftover salmon can be flaked cold over salad. The source lists the lemon slices for garnish but gives no quantity.

Nutrition per serving

• dinner
• main
• sheet-pan
• baked
• seafood
• gluten-free