Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet, 1-inch-thick, patted dry; 3.5 oz red potatoes, quartered; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp lemon juice; 1 clove garlic, minced; 1 1/4 tsp fresh thyme, leaves stripped; 2 1/2 tsp fresh parsley, choed; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water; 1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. Place the potatoes in a small pot and cover with water and a pinch of the salt. Bring to a boil over high heat, then reduce heat and simmer for 12 minutes until a fork slides in easily. Meanwhile, prep the other ingredients.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, half the remaining salt, and the pepper. Place the salmon and green beans on a half-sheet pan. Drizzle the herb mixture over both, tossing the beans to coat and spreading them in one layer around the fish.
Roast the salmon and beans for 10 to 12 minutes, flipping the beans halfway through, until the fish flakes easily and the beans are tender. Drain the potatoes while the tray finishes. Done when flakes easily and opaque in center, 145°F.
Toss the warm potatoes with the fresh parsley and the rest of the salt. Plate the salmon alongside the potatoes and green beans, and serve with the fresh lemon wedges to squeeze over at the table.

Nutrition

Ingredients

Instructions

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