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.
Active: 25 min. Total: 25 min.
12 oz. baby yellow potatoes 1 cup water
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