Dinner High protein

Sheet-pan salmon and potatoes

Name: Sheet-pan salmon and potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Meal prep
Ingredients: 4 salmon fillets (about 5 oz each); 1½ lb baby potatoes, halved; 12 oz green beans, trimmed; 3 cloves garlic, minced; 2 tbsp olive oil; 1 lemon; salt and pepper

One pan and very little washing up. Best eaten within three days.

Ingredients

4 servings

4 salmon fillets (about 5 oz each)
1½ lb baby potatoes, halved
12 oz green beans, trimmed
3 cloves garlic, minced
2 tbsp olive oil
1 lemon
salt and pepper

About $18.00 for 4 servings.

Method

Heat the oven to 425°F. Toss the potatoes with half the oil, salt and pepper on a large sheet pan.
Roast the potatoes for 12 minutes.
Push the potatoes aside. Add the green beans and salmon, then spoon over the garlic and remaining oil.
Roast 10 to 12 minutes more, until the salmon flakes and reaches 145°F.
Squeeze over the lemon. Cool and portion into 4 containers.

Storing

Keeps 3 days in the fridge in a sealed container. Not suited to freezing.

Reheating

Microwave at half power for 90 seconds so the fish does not dry out, or eat cold.

Worth knowing

Plan this for the first half of the week. Cooked fish keeps for less time than chicken.

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