Name: Sheet Pan Salmon
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

AuthorJeanne PetrucciCategoryMain Entrees

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:

Preheat oven to 375° F.

Line baking sheet with parchment paper.

Cut green beans into 1" pieces.

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

Make:

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

Place vegetables on parchment-lined baking sheet.

Make room for fish, nestling filets among vegetables.

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

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

Serve vegetables and fish with lemon wedges, if desired.

Ingredients