Salmon With Roasted Green Beans & Tomatoes
5m prep 15m cook 20m ready
A quick and healthy sheet pan meal featuring roasted green beans, tomatoes, and olives, served with pan-seared salmon and a dollop of Greek yogurt.
Ingredients
- 6 garlic cloves smashed
- 1 1/4 lb green beans trimmed
- 1 pint grape tomatoes
- 1/2 cup pitted Kalamata olives
- 3 anchovy fillets chopped
- 2 tbsp olive oil
- Kosher salt and pepper
- 1 1/4 lb skinless salmon fillet cut into 4 pieces
- Greek yogurt
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 446 mg
- Iron: 6.07 mg
- Magnesium: 118 mg
- Phosphorus: 748 mg
- Potassium: 1551 mg
- Zinc: 3.61 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. On a rimmed baking sheet, toss the smashed garlic cloves, trimmed green beans, grape tomatoes, pitted Kalamata olives, and chopped anchovy fillets (if using) with 1 tablespoon olive oil and ¼ teaspoon pepper. Spread into an even layer.
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Step 2.
Roast the vegetables until tender and beginning to brown, 12 to 15 minutes. While they roast, prepare the salmon.
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Step 3.
While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Season the 4 pieces of skinless salmon fillet with ¼ teaspoon each salt and pepper.
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Step 4.
Cook the salmon until golden brown and opaque throughout, 4 to 5 minutes per side. Serve the salmon with the roasted vegetables and, if desired, a dollop of Greek yogurt.
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