Ingredients

The following ingredients have 4 Servings
  • 10 ounces haricot verts
  • 1 bunch broccolini
  • 4 bell peppers, seeded and sliced (I used a mix of red/green/orange/yellow)
  • 1 medium yellow onion, sliced
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup plain Greek yogurt (I used Stonyfield 0% Fat)
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1/2 teaspoon fresh lime zest
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon kosher salt
  • 4 skin-on salmon fillets (about 6 ounces each)
  • 2 tablespoons sunflower or peanut oil
  • Kosher salt and freshly cracked black pepper

Instruction

  • Preheat oven to 425°F. Place haricot vests, broccolini, bell peppers and onion in a large bowl. Drizzle with olive oil, season with salt and pepper and toss well to combine. Spread veggies out on a large, rimmed baking sheet. Bake in preheated oven for 15 minutes, stir, then bake for another 10 minutes, or until they reach your desired level of doneness.
  • While veggies are roasting, in a small bowl mix together Greek yogurt, cilantro, mint, lime zest, lime juice, sriracha and salt. Set aside.
  • Heat oil in a large, non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides well with salt and pepper. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two – until the salmon reaches your desired degree of doneness.
  • Divide roasted veggies between 4 plates. Top each with one salmon fillet, skin-side up, and 2 tablespoons of sauce. Enjoy!