Ingredients

The following ingredients have 4 Servings
  • 1½ - 2 pounds salmon fillets
  • 1 pound small red/yellow potatoes (, halved (unless they are already bite-size))
  • 1 pound fresh green beans (, trimmed)
  • 2 Tablespoons olive oil (, divided)
  • salt and freshly ground black pepper (, to taste)
  • Lemon slices (, for garnish, optional)
  • 2 Tablespoons fresh chopped parsley (, chopped)
  • 3 cloves garlic (, pressed)
  • 1 1/2 teaspoons dijon mustard
  • ½ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 Tablespoons light olive oil
  • 2 Tablespoons fresh lemon juice

Instruction

  • Preheat the oven to 450° F. Line rimmed baking sheet with silpat or foil.
  • Add potatoes to a bowl. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  • Roast in the oven for 12 minutes.
  • Add the green beans to the same bowl the potatoes where in. Drizzle them with remaining 1 tablespoon olive oil and salt and pepper and toss to coat. Set aside.
  • Make the sauce for the salmon by combining all sauce ingredients in a small bowl.
  • When the timer for the potatoes rings, remove them from the oven and push them over to one end of the baking sheet.
  • Slice salmon into 4 portions/filets and place them, skin side down, in the center of the baking sheet, next to the potatoes.
  • Spoon the sauce generously over the salmon and top with lemon slices, if desired.
  • Spread green beans out along the end of the baking sheet.
  • Bake at 450°F for 12-15 min or until the salmon is no longer translucent, but still moist in center (just cooked through and flaky). Don't over-cook.