Name: Lemon herb salmon and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet, 1-inch-thick, patted dry; 4 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, chopped; 1 1/2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

506 calories

Protein: 39g; 30% of calories
Carbs: 28g; 22% of calories
Fat: 27g; 48% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, half the lemon juice, thyme, rosemary, salt, and pepper. Toss the potatoes with half of this herb oil on a half-sheet pan and roast for 15 minutes.
While the potatoes roast, toss the salmon fillet, green beans, and minced garlic with the remaining herb oil. If the salmon has a thin tail end, tuck it under itself for even cooking. Move the potatoes to one side of the pan and add the salmon and beans. Roast for 10 to 12 minutes. Done when center is just opaque and flakes easily, 145°F.
Remove the pan from the oven and squeeze the remaining lemon juice over everything. Let the salmon rest on the pan for 3 minutes before serving with the potatoes and green beans, drizzled with any juices from the pan.

Nutrition

Ingredients

Instructions

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