Herb Crusted Salmon with Roasted Baby Potatoes and Green Beans

Herb Crusted Salmon with Roasted Baby Potatoes and Green Beans

Elegant baked salmon fillets topped with a mild herb crust, served with tender roasted baby potatoes and gently cooked green beans, perfect for a celebratory meal.

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Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss 1 1/2 pounds peeled and halved baby Yukon Gold potatoes with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15 minutes.
  3. While potatoes roast, pat 6 salmon fillets dry. In a small bowl, combine 2 tablespoons melted unsalted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread this mixture over the top of each salmon fillet.
  4. After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Arrange the salmon fillets on the same baking sheet alongside the potatoes. Add 12 ounces trimmed fresh green beans to the baking sheet, tossing them with a drizzle of olive oil (not included in ingredient list as it's optional extra) and a pinch of salt.
  5. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily, and the potatoes and green beans are tender.
  6. Garnish with 2 tablespoons fresh chives, if using, and serve immediately.

Notes

Using parchment paper on your baking sheet makes for easy cleanup. For best results, avoid overcooking the salmon to keep it moist.

Nutrition (per serving)