Yields1 Serving
 1 lb. green beans, snipped and cut in half
 1 pint cherry tomatoes
 1/4 cup pitted kalamata olives
 1 tablespoon olive oil
 1/2 teaspoon salt
 2 garlic cloves, minced
 1 1/2 lbs. salmon, cut into 4 pieces
 1/4 cup parsley, chopped
 1/4 cup basil, chopped
 Parchment paper
Prep:
1

Preheat oven to 375° F.

2

Line baking sheet with parchment paper.

3

Cut green beans into 1" pieces.

4

Finely chop herbs and mince garlic and mix together in a small bowl with olive oil.

Make:
5

Toss beans, tomatoes, and olives with 1/4 cup of herb/garlic/oil mixture.

6

Place vegetables on parchment-lined baking sheet.

7

Make room for fish, nestling filets among vegetables.

8

Rub balance of herb mixture evenly over filets and season with salt and pepper.

9

Bake for 20 minutes minutes or until fish flakes easily when tested with a fork.

10

Serve vegetables and fish with lemon wedges, if desired.

Ingredients

 1 lb. green beans, snipped and cut in half
 1 pint cherry tomatoes
 1/4 cup pitted kalamata olives
 1 tablespoon olive oil
 1/2 teaspoon salt
 2 garlic cloves, minced
 1 1/2 lbs. salmon, cut into 4 pieces
 1/4 cup parsley, chopped
 1/4 cup basil, chopped
 Parchment paper

Directions

Prep:
1

Preheat oven to 375° F.

2

Line baking sheet with parchment paper.

3

Cut green beans into 1" pieces.

4

Finely chop herbs and mince garlic and mix together in a small bowl with olive oil.

Make:
5

Toss beans, tomatoes, and olives with 1/4 cup of herb/garlic/oil mixture.

6

Place vegetables on parchment-lined baking sheet.

7

Make room for fish, nestling filets among vegetables.

8

Rub balance of herb mixture evenly over filets and season with salt and pepper.

9

Bake for 20 minutes minutes or until fish flakes easily when tested with a fork.

10

Serve vegetables and fish with lemon wedges, if desired.

Sheet Pan Salmon