Sheet Pan Salmon for Two

Written By: Sarah Ryan, MS, RDN, LD

Yield: 2 Servings

Date night made easy? We got you covered with this simple, quick recipe that is easy on the budget, full of flavor and packed with heart healthy fats.

INGREDIENTS:

  • 1 tablespoon unsalted butter, softened at room temperature
  • 1 teaspoon thyme, minced
  • 1 teaspoon sage, minced
  • 1 teaspoon basil, minced
  • 2, 4-ounce fillets of salmon
  • 1 lemon, zested and cut into slices
  • 3 cloves garlic, crushed or minced and divided
  • 8 mini new potatoes (I use tri-color—purple, white and red)
  • 1 tablespoon olive oil, divided
  • 2 cups fresh green beans
  • 1 tablespoon almonds, or nut of choice
  • Crushed red pepper, optional
  • Salt and pepper to taste
  • Fresh shreds of parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 425 F. Line a baking sheet with aluminum foil.
  2. Pat dry fish fillets with a paper towel. Mix the softened butter, minced herbs, one clove of minced garlic, and lemon zest together. Spoon half of the mixture on the fish, then repeat with the other piece of fish. Place on lined baking sheet.
  3. Wash and pat dry potatoes. In a mixing bowl, add one glove of minced garlic, mini potatoes, half a tablespoon of olive oil, salt and pepper then toss to coat. Add to baking sheet.
  4. Place the potatoes and fish in the oven for 25 minutes.
  5. While fish and potatoes cook, add green beans to the same mixing bowl used for the potatoes. Add remaining olive oil, the last clove of minced garlic, almonds, and crushed red pepper. Salt and pepper to taste and toss green beans to coat.
  6. After the fish and potatoes cook for 25 minutes, gently remove the pan from the oven. Add the green beans and return to the oven for 10 minutes.
  7. When potatoes are still warm, add fresh shreds of parmesan. Plate meal with slices of lemon. Squeeze lemon over fish or even the entire plate.

Nutrition Information:

407 calories, 16 g fat, 5 g saturated fat, 6 g monounsaturated fat, 243 mg sodium, 77 g carbohydrate, 8 g fiber, 28 g protein