Total Time45 min
- 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)
Per serving: 378 calories; 21g fat; 3g saturated fat; 62mg cholesterol; 781mg sodium; 23g carbohydrate; 4g fiber; 26g protein; 4g sugar; 105mg calcium; 3mg iron; 718mg potassium
Step 1Preheat oven to 425°F.
Step 2Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until almost tender. Drain
Step 3Place 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.
Step 4Remove 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.
Step 5Combine 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.