Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1/2 teaspoon salt, divided

  3. 1/2 teaspoon freshly ground black pepper, divided

  4. 1 (12-ounce) package prewashed, trimmed, whole green beans

  5. 1 (8-ounce) baking potato, cut lengthwise into 12 wedges

  6. 24 grape or cherry tomatoes

  7. 4 (6-ounce) salmon fillets (about 1 inch thick)

  8. 1 tablespoon fresh lemon juice

  9. 1 1/4 teaspoons Worcestershire sauce

  10. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450º.

  2. Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in a medium bowl; toss to coat. Place potatoes on a jelly-roll pan lined with foil; bake at 450º for 10 minutes.

  3. Reduce oven temperature to 425º. Add beans and tomatoes to pan; move potato mixture to one side of pan. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle juice and Worcestershire sauce over fish. Add fish to pan. Bake at 425º for 18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges, if desired.


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