Sal­mon with Green Beans and Smashed Pota­toes

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.

Cooking Light - - Dinner Tonight Dinner 1 Of 3 -

Ac­tive: 25 min. To­tal: 25 min.

12 oz. baby yel­low pota­toes 1 cup water

Cook­ing spray

4 (6-oz.) skin-on sal­mon fil­lets 11/2 Tbsp. olive oil

3/4 tsp. kosher salt

1/2 tsp. black pep­per

1 (8-oz.) pkg. hari­cots verts

1/4 cup canola may­on­naise 2 Tbsp. chopped fresh flat-leaf pars­ley

1 Tbsp. chopped shal­lot

1 Tbsp. fresh lemon juice 2 tsp. Di­jon mus­tard 1 lemon, cut into 4 wedges

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.

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. 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.

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.

SERVES 4 (serv­ing size: 1 sal­mon fil­let, 1/2 cup green beans, 1/2 cup pota­toes, and 1 Tbsp. sauce) Calo­ries 410; Fat 19g (sat 3g, un­sat 14g); Pro­tein 39g; Carb 21g; Fiber 5g; Sug­ars 3g (added sug­ars 0g); Sodium 613mg; Calc 6% DV; Potas­sium 16% DV

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