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Photo:Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood
Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood
Active Time:25 minsTotal Time:1 hrServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
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Nutrition Notes
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Ingredients
3tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
¾teaspoonpepper, divided
2tablespoonslemon juice
4smallcloves garlic, finely chopped (about 1 tablespoon)
1tablespoonchopped fresh dill, plus more for garnish
4(5-ounce)skinless salmon fillets
1 (8-ounce) package trimmed haricots vertsorthingreen beans(about4cups)
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together on the prepared baking sheet until coated; spread into an even layer. Roast until the potatoes begin to soften and brown, about 20 minutes.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodMeanwhile, whisk 2 tablespoons lemon juice, the chopped garlic, 1 tablespoon dill and the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper together in a small bowl.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodPush the potatoes to one side of the pan. Arrange 4 salmon fillets and 4 cups haricots verts (or thin green beans) in an even layer in the empty space. Brush half of the lemon juice mixture (about 2 tablespoons) over the salmon; drizzle the remaining mixture over the beans. Roast until the potatoes are fork-tender, the beans are tender-crisp and the salmon flakes easily with a fork, about 15 minutes. Garnish with additional dill, if desired.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodNutrition InformationServing Size: about 4½ oz. salmon & 1 cup each potatoes & green beansCalories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mgFrequently Asked QuestionsWe suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.While this recipe is a complete meal, we’d buy or assemble a simplegreen saladand enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.EatingWell.com, October 2024
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together on the prepared baking sheet until coated; spread into an even layer. Roast until the potatoes begin to soften and brown, about 20 minutes.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodMeanwhile, whisk 2 tablespoons lemon juice, the chopped garlic, 1 tablespoon dill and the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper together in a small bowl.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodPush the potatoes to one side of the pan. Arrange 4 salmon fillets and 4 cups haricots verts (or thin green beans) in an even layer in the empty space. Brush half of the lemon juice mixture (about 2 tablespoons) over the salmon; drizzle the remaining mixture over the beans. Roast until the potatoes are fork-tender, the beans are tender-crisp and the salmon flakes easily with a fork, about 15 minutes. Garnish with additional dill, if desired.Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah GreenwoodNutrition InformationServing Size: about 4½ oz. salmon & 1 cup each potatoes & green beansCalories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mgFrequently Asked QuestionsWe suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.While this recipe is a complete meal, we’d buy or assemble a simplegreen saladand enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together on the prepared baking sheet until coated; spread into an even layer. Roast until the potatoes begin to soften and brown, about 20 minutes.
Meanwhile, whisk 2 tablespoons lemon juice, the chopped garlic, 1 tablespoon dill and the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper together in a small bowl.
Push the potatoes to one side of the pan. Arrange 4 salmon fillets and 4 cups haricots verts (or thin green beans) in an even layer in the empty space. Brush half of the lemon juice mixture (about 2 tablespoons) over the salmon; drizzle the remaining mixture over the beans. Roast until the potatoes are fork-tender, the beans are tender-crisp and the salmon flakes easily with a fork, about 15 minutes. Garnish with additional dill, if desired.
Nutrition InformationServing Size: about 4½ oz. salmon & 1 cup each potatoes & green beansCalories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mg
Nutrition Information
Serving Size: about 4½ oz. salmon & 1 cup each potatoes & green beansCalories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mg
Serving Size: about 4½ oz. salmon & 1 cup each potatoes & green beans
Calories 427, Fat 19g, Saturated Fat 3g, Cholesterol 78mg, Carbohydrates 32g, Total Sugars 4g, Added Sugars 0g, Protein 31g, Fiber 5g, Sodium 648mg, Potassium 851mg
Frequently Asked QuestionsWe suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.While this recipe is a complete meal, we’d buy or assemble a simplegreen saladand enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.
Frequently Asked Questions
We suggest leaving the sheet pan uncovered so that all of the ingredients have a chance to become crispy instead of steamed and mushy.
You can store leftovers for up to 2 days in an airtight container in the refrigerator, but with any kind of fish, eating it sooner is always better for the best flavor and texture.
While this recipe is a complete meal, we’d buy or assemble a simplegreen saladand enhance it with seasonal chopped veggies or fresh or dried fruits, crushed nuts and seeds.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
