There are a lot of things I love about spring – flowers, thunderstorms, open windows and… veggies being in season! I love eating green beans raw, and springtime is when they get really good – especially here in Wisconsin. They are on my short list to plant in our garden this year, so I can’t wait to try this recipe again with homegrown beans!
We’re always looking for healthy, easy meals to make during the week and if you love beans and salmon, this is something that I would recommend trying!
What You Need
This recipe was for just Casey and myself – using only one pan, and it was the perfect amount of food + leftover veggies! You could make more, but you’d obviously need more than one pan, which would defeat the purpose. 😉
- 2 Salmon filets (mine were marinated in lemon juice, olive oil, garlic, crushed basil and salt/pepper)
- 1 bundle of green beans (approximately 1 lb)
- 1 container of baby potatoes (I got a container of mixed variety, including purple potatoes, which I’d never tried before)
- 1 tbsp butter
- 1 lemon
Preheat your oven to 400 degrees. While that is warming, line a cookie sheet with aluminum foil. (Note: I ALWAYS do this, because clean up is so much easier). Half or quarter your potatoes depending on how big they are, toss with olive oil & salt/pepper and spread evenly on the cookie sheet. Bake those for 25 minutes at 400 degrees.
Next, move the potatoes to one half of the sheet and arrange the salmon filets in the center with the green beans on either side. I added a small amount of butter to each bean pile and sprinkled with salt and pepper. Bake everything for another 20-25 minutes or until the salmon is flaky and pink.
Clean-up is literally taking the foil off your cookie sheet and throwing it in the garbage – that’s it! Talk about quick, easy and healthy dinner. I’m looking forward to trying this on the grill this summer too, and the options are endless when it comes to substitutions. You could easily swap out the salmon for chicken, another type of fish or even shrimp, just remember to adjust the cooking time. I would also love this with asparagus, carrots, brussel sprouts or even some zucchini would be delish.
Hope you enjoy – have a great Friday tomorrow, and cheers to the weekend! xo
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