Description
A quick and flavorful sheet pan dinner featuring salmon, crispy potatoes, and green beans, all infused with a zesty chili-lemon flavor.
Ingredients
Scale
- 1 lb. small to medium Yukon Gold or red potatoes, halved or quartered
- 4 (6-oz.) skin-on salmon fillets
- 3 Tbsp. extra-virgin olive oil (or avocado oil), divided
- 1 tsp. chili powder
- 1 tsp. granulated garlic
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1 (8-oz.) pkg. French green beans (haricots verts), trimmed
- Zest of 1 lemon
- 1/4 cup sour cream or mayonnaise
- 1 to 2 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh parsley (plus more for garnish)
- 2 tsp. Dijon mustard
- 1 tsp. minced garlic
- Dash of salt and black pepper
Instructions
- Preheat oven to 425°F. Arrange potatoes cut side down on a baking sheet, adding water to coat the sheet.
- Bake potatoes for 25 to 30 minutes until fork-tender.
- Pat salmon dry and brush with 1 Tbsp. of oil; season with chili powder, garlic, and 1/2 tsp. salt.
- Push potatoes to one side, toss with remaining oil, salt, and pepper; place salmon in the center.
- Bake for 5 minutes, then add green beans tossed with oil, salt, and pepper; bake for another 10 minutes.
- Turn on the broiler and broil salmon for about 2 minutes until golden.
- Prepare Garlic Herb Sauce: mix sour cream (or mayo), lemon juice, parsley, mustard, and garlic; season to taste.
- Garnish with lemon zest and parsley, and serve with Garlic Herb Sauce.
Notes
For best texture, serve immediately and store leftover sauce separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg