If you're looking for a spring salmon recipe, this will be your go to!
INGREDIENTS:
- Salmon - Use whatever your favorite salmon is. I generally use Verlasso salmon, but also enjoy king or coho salmon. If buying a whole piece, ask your fishmonger for a “center cut, even piece”. If you don’t have a sharp chefs knife at home, you can also have them slice it into fillets for you. The skin can either be on or off, I cooked these skin-on. Farmed salmon tends to be more fatty and buttery tasting while wild salmon can be a little stronger.
- Green beans - Buying pre-washed and trimmed green beans in a package makes this a little bit easier. I recommend using large green beans over French or haricot verts, which will cook much faster.
- Potatoes - Use fingerling potatoes (used here) or tiny baby potatoes.
- Oil - I use olive oil for this recipe. Avocado oil would work as well.
For the green goddess sauce:
- Herbs - I use a combination of basil, dill, parsley, and chives. You could decrease or omit the dill if you’re not a fan of the flavor, but be sure to increase whatever herb is your favorite by the same amount. I also have this creamy basil dressing if you just like basil.
- Olive oil - Extra virgin olive oil is best.
- Mayonnaise - I use an avocado oil based mayonnaise for this sauce - either Chosen Foods or Primal Kitchen.
- Vinegar and Lemon - I love the combination of vinegar and lemon here. If lemon is a trigger for you, use all distilled white vinegar.
- Honey - This cuts the acidity and also adds a nice compliment to the herbs, without being too sweet. You could also use a pinch of sugar or maple syrup.
STEP 1: ROAST THE POTATOES
Preheat oven to 425 degrees Fahrenheit. Toss the potatoes with 1-2 teaspoons olive oil, kosher salt, and black pepper to taste. Spread them out on a baking sheet and bake for 15 minutes. Turn down the heat to 400 degrees F. Push the potatoes off to the side of the sheet pan to make room for the salmon and green beans.
STEP 2: MAKE THE GREEN GODDESS SAUCE
While the potatoes are roasting, make the green goddess sauce. Add fresh herbs, vinegar, lemon juice or additional vinegar, mayonnaise, garlic clove, and honey to a tall jar that will fit an immersion blender or small food processor.
Blend the herbs and ingredients all together till it's a beautiful light green color and herbs have fully incorporated so it is a smooth texture, then drizzle in the olive oil and blend again. Add salt and pepper to taste. Chill for at least 30 minutes so the flavors can come together. If the mixture is too thin, add a little more mayonnaise to thicken. It will also thicken in the fridge a little bit.
STEP 3: ADD THE SALMON AND GREEN BEANS
Arrange the salmon fillets and green beans on the same sheet pan with the potatoes and coat with 2 teaspoons olive oil, salt and pepper. Bake at 400 degrees Fahrenheit for 12-15 minutes or until salmon is cooked to desired doneness, potatoes are golden brown, and the green beans have softened.
If you're using wild salmon, you may want to cook this on the low end versus a thicker cut of farmed salmon, which will take the full 14-15 minutes to cook.
STORAGE AND REHEATING
This salmon and green bean sheet pan meal is definitely best the day of, but can also be used for meal prep. I don't recommend freezing it. Store in the fridge in an airtight container for 3-4 days.
To reheat, microwave covered with a paper towel in 30 second increments till just warmed through. For best results, reheat in the oven at 350 degrees F for about 5-10 minutes.
You can also eat this meal cold as a salad for lunches!