Ingredients
- 150 g raw salmon fillet
- 150 g baby potatoes
- 2 cups green beans
- 2 teaspoons olive oil, divided
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Make it
- Heat the oven to 425°F (220°C). Wash and halve the baby potatoes; cut larger ones into smaller pieces so they cook evenly.
- Toss the potatoes with 1 teaspoon olive oil on a rimmed baking sheet. Spread out and roast for 15 minutes.
- Trim the green beans. Add the salmon and beans to the tray. Spoon over the minced garlic, lemon juice and remaining teaspoon of oil.
- Roast for about 12–18 minutes more, until the salmon reaches 145°F (63°C) in the thickest part and the vegetables are tender. Check with a food thermometer; timing varies with the thickness of the fish. If the salmon finishes first, transfer it to a clean plate and continue roasting the vegetables.
- Serve the salmon with the potatoes and green beans.
Make it yours
Start the potatoes first, because the salmon needs less time in the oven.
The listed quantities make one serving. Cooking time is approximate; use temperature and tenderness to judge doneness.
An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary. Fish temperature follows federal food-safety guidance: Source
Original Livura editorial imagery generated for the brand. Serving inspiration.