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.

Source: Read Full Article