Sheet-Pan Salmon Romesco With Green Beans & Crushed Potatoes

Directions

1. Preheat oven to 425°F.
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until almost tender. Drain
1. Place salmon fillets on one side of a rimmed baking sheet coated with parchment paper. Brush with 1 Tbsp. of the oil, and sprinkle on ¼ tsp. salt, and ¼ tsp. black pepper. Place potatoes next to salmon and use the flat side of a measuring cup to gently crush potatoes. Brush potatoes evenly with 1 Tbsp. oil, and sprinkle on ¼ tsp. salt, and ¼ tsp. black pepper. Place pan in the oven and bake for 8 minutes.
1. Remove pan from oven and add haricots verts to open space on baking sheet. Toss with 2 tsp. oil and ¼ tsp. salt. Place back in oven for 8 more minutes. Turn on broiler to high; broil until salmon is browned and potatoes are crisp, about 2 minutes.
1. Combine red peppers, walnuts, lemon juice, paprika, and remaining ¼ tsp. salt and ¼ tsp. black pepper in a food processor or blender; blend until smooth. Spoon Romesco over salmon fillets and potatoes. Garnish with fresh parsley, if desired.