NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

150 g Gold Potato

100 g Green Beans

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Wash and dice the gold potato into 1-inch cubes. Toss with half the olive oil, a pinch of salt, and pepper.

• 3

  Spread the potatoes on a baking sheet and roast for 25-30 minutes until they are crispy on the outside and tender inside, stirring once halfway through.

• 4

  While the potatoes roast, prepare the salmon by patting it dry, seasoning with salt, pepper, and a squeeze of lemon juice. Finely mince the garlic clove and sprinkle it over the fish.

• 5

  Heat a nonstick skillet over medium-high heat with a little olive oil. Place the salmon skin-side down and cook for about 4 minutes per side, depending on thickness, until the outside is crisp and the fish is cooked to your liking.

• 6

  For the green beans, trim the ends and toss them with the remaining olive oil, salt, and pepper. In the same skillet used for salmon (or a separate large pan), add the green beans and blister them over medium-high heat for about 5-7 minutes until they are tender with charred spots.

• 7

  Once everything is cooked, plate the roasted potatoes, place the lemon-herb salmon on top, and arrange the blistered green beans on the side.

• 8

  Finish with a drizzle of lemon juice and a sprinkle of fresh parsley over the salmon and green beans for an extra burst of flavor.