Fisherman's Herb Salmon with Steamed Potatoes and Green Beans

Name: Fisherman's Herb Salmon with Steamed Potatoes and Green Beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 1.5 pound salmon fillet (skinless, cut into 6 portions); 1.5 pound baby gold potatoes (halved); 1.5 pound green beans (trimmed); 2 tablespoon avocado oil; 1 lemon (sliced thin); 0.5 cup fresh dill (chopped); 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Succulent wild salmon fillets gently oven-poached with fresh dill and lemon slices, accompanied by tender boiled baby potatoes and crisp steamed green beans.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Scandinavian
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Paleo
Whole30
Low-FODMAP
High-Protein
High-Fiber
Low-Sodium
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Fat
Low-Calorie

Ingredients

1.5 pound salmon fillet (skinless, cut into 6 portions)
1.5 pound baby gold potatoes (halved)
1.5 pound green beans (trimmed)
2 tablespoon avocado oil
1 lemon (sliced thin)
0.5 cup fresh dill (chopped)
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 375 degrees F and place the halved baby gold potatoes in a medium pot covered with water.
Bring the potatoes to a gentle boil over medium-high heat and cook for 15 minutes until tender when pierced with a fork, then drain.
Arrange the salmon fillets in a shallow baking dish, drizzle with 1 tablespoon of the avocado oil, and season evenly with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Top the salmon fillets with lemon slices and half of the chopped fresh dill, then bake in the oven for 12 to 14 minutes until the salmon is opaque in the center and flakes easily with a fork at an internal temperature of 145 degrees F.
While the fish bakes, steam the trimmed green beans in a steamer basket over boiling water for 6 minutes until crisp-tender.
Toss the drained warm potatoes and steamed green beans with the remaining 1 tablespoon of avocado oil, remaining 1/4 teaspoon of salt, remaining 1/4 teaspoon of black pepper, and remaining fresh dill, then serve alongside the salmon.

Notes

Keep the salmon skin-off to allow the delicate dill and lemon aromatics to infuse thoroughly.

Nutrition (per serving)

Calories: 360
Protein: 30.5 g
Carbohydrates: 32 g
Fat: 12.5 g
Fiber: 8.5 g
Sodium: 245 mg
Saturated Fat: 2 g
Sugar: 3.5 g
Cholesterol: 62 mg