Roasted Salmon with Green Beans and Tomatoes toss green beans with grape tomatoes, pitted Kalamata olives
ParticularlyAdd anchovies, and olive oil, and season with salt and pepper.
Return to pan and roast 8 minutes. Season salmon fillets with salt and pepper and nestle among vegetables in the pan
Roast until salmon is just opaque throughout, 10 to 12 minutes.
Roasted Salmon with Green Beans and Tomatoes: Procedures
Heat oven to 425°F. Heat large skillet on medium-high, add green beans and 1/4 cup water, cover and cook, shaking pan occasionally, 3 minutes.
Drain beans and transfer to a bowl. Wipe out skillet. Toss beans with grape tomatoes pitted kalamata olives, anchovies, and olive oil, and season with salt and pepper.
Return to pan and roast 8 minutes. Season salmon fillets with salt and pepper and nestle among vegetables in the pan.
Roast until salmon is just opaque throughout, 10 to 12 minutes.
Meanwhile, heat 1 tablespoon butter in a large pan over medium heat.
Particularly, add the tomatoes. Season with salt and pepper.
Cook, tossing, for 2-3 minutes, until slightly burst. Add the green beans and garlic.
Cook, tossing, for another 2-3 minutes, until the green beans are tender. Stir in half the dill.
Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.
Meanwhile, place the salmon onto a light oil baking sheet. Drizzle with olive oil.
Season with salt and pepper. Place in the oven for 8-10 minutes, until just opaque in the center.
Particularly, Serve the roasted salmon with the green beans, tomatoes on the side.
Ingredients
cloves garlic, smashed 1 1/4
green beans, trimmed3
anchovy fillets, chopped (optional)2 tbsp.
olive oil
Kosher salt
Pepper1 1/4 lb.
skinless salmon fillet, cut into 4 pieces
Greek yogurt, for serving
