Sheet-Pan Salmon Romesco With Green Beans & Crushed Potatoes
This easy-to-digest meal takes just 15 minutes to prep.
During a flare, steer clear of high-fiber veggies, which can exacerbate an already-irritated colon. Better options include cooked green beans and potatoes, which are naturally low in FODMAPs, compounds that cause pain and bloating (the last thing you need when you have ulcerative colitis). Get the scoop on how we developed our UC Cooking Club recipes!
- 12 oz. baby yellow potatoes
- 1 lb. skin-on salmon, sliced into 4 fillets
- 2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- 8 oz. haricots verts (French green beans)
- ¾ cup jarred roasted red peppers, drained
- ¼ cup walnuts
- 2 tsp. fresh lemon juice
- ¼ tsp. paprika
- Fresh parsley for garnish (optional)
- Preheat oven to 425°F.
- Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until almost tender. Drain
- 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.
- 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.
- 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.