Roasted Salmon with Green Beans, Tomatoes and Crispy Potatoes

 

Ingredients

2 Salmon Fillets

3 medium Potatoes, cut into 1" pieces, approx. 4 cups

2 handfuls fresh Green Beans, trimmed; or 4 cups frozen Green Beans

1/2 qt Cherry Tomatoes, halved

1 clove Garlic, grated or diced

2 Tbsp Butter

Oil

Fresh Dill, finely chopped, approx. 4 Tbsp.

Salt and Pepper

Preheat oven to 425 F

Boil Potatoes in salted water until fork tender, 10-12 minutes. Drain and return to pot.

While potatoes cook, lightly oil a foil-lined baking sheet.  Place Salmon on baking sheet and drizzle with 1 Tbsp Oil.  Season with Salt and Pepper.  Roast in middle of over until Salmon is cooked through, 6-8 minutes.

While Salmon roasts, melt 1 Tbsp Butter in large non-stick pan.  Over medium heat,  Add Green Beans and Garlic.  Cook, stirring occasionally for 4 minutes then add Tomatoes and cook for an additional 5-6 minutes until tomatoes soften.  Transfer to medium bowl.  Stir in half of the Dill then season with salt and pepper.  Cover and set aside.

Using same pan, heat 2 Tbsp oil and 1 Tbsp butter.  Add potatoes and flatten each with a spatula so there's more area to crisp.  Cook over high heat until crispy and golden; 2-3 minutes per side.  Season with salt and pepper and top with remaining dill.

Plate and enjoy.

Serves 2