Active Time: 25 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: 1 salmon fillet, 1/2 cup green beans, 1/2 cup potatoes, and 1 tbsp. sauce)
Smart timing makes this sheet pan supper easy and keeps your dish count down. Briefly microwave the potatoes first to help them cook up perfectly tender with the salmon; add the green beans last to keep them bright and crunchy.
Ingredients
- 12 ounces baby yellow potatoes
- 1 cup water
- Cooking spray
- 4(6-oz.) skin-on salmon fillets
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1(8-oz.) pkg. haricots verts
- 1/4 cup canola mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1lemon, cut into 4 wedges
Nutritional Information
- Calories 410
- Fat 19g
- Satfat 3g
- Unsatfat 14g
- Protein 39g
- Carbohydrate 21g
- Fiber 5g
- Sugars 3g
- Added sugars 0g
- Sodium 613mg
- Calcium 6% DV
- Potassium 16% DV
- Calories 410
- Fat 19g
- Satfat 3g
- Unsatfat 14g
- Protein 39g
- Carbohydrate 21g
- Fiber 5g
- Sugars 3g
- Added sugars 0g
- Sodium 613mg
- Calcium 6% DV
- Potassium 16% DV
How to Make It
Step 1
Preheat oven to 425°F. Place potatoes and 1 cup water in a microwavable bowl; cover. Microwave at high 6 minutes. Transfer to a plate; let cool 5 minutes.
Step 2
Spray a rimmed baking sheet with cooking spray. Place fillets on one side of baking sheet; coat with cooking spray. Place potatoes in middle of baking sheet. Using the flat side of a measuring cup, gently crush potatoes. Drizzle potatoes with oil. Stir together salt and pepper in a small bowl; sprinkle two-thirds of mixture over salmon and potatoes. Bake at 425°F 5 minutes; remove from oven.
Step 3
Add haricots verts to baking sheet; season with remaining salt mixture. Bake at 425°F 10 minutes. Turn on broiler to high; broil until salmon is browned, about 2 minutes.
Step 4
Stir together mayonnaise, parsley, shallot, lemon juice, and mustard in a small bowl. Serve salmon, potatoes, and haricots verts with sauce and lemon wedges.
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