Sheet Pan Salmon with Potatoes and Green Beans

Serves 6

2 ¼ pounds baby new potatoes, cut in half

4 Tablespoons extra virgin olive oil, divided

Salt to taste

Pepper to taste

1 ¼ pounds green beans, ends trimmed

1 large lemon, sliced thinly into 10 rounds

1 ½ pounds salmon (6 skinless fillets)

1 cup Chimichurri

Lemon Wedges

Preheat the oven to 400°. Line 2 rimmed baking sheets with parchment paper or foil.

In a large bowl, toss the potatoes with two tablespoons of olive oil and seasoned with salt and pepper. Arrange the potatoes in a single layer across both of the prepared pans and bake for 25 minutes.

Remove the pan from the oven and evenly divide the green beans, lemon slices and one tablespoon of oil between the two pans. Stir to cook the beans and the whale and mix them with the potatoes. Clear a space on each pan for the salmon fillets. Brush the salmon with the remaining Tablespoon of oil. Season with salt and pepper.

Bake until the potatoes are golden brown and crispy and the salmon is opaque and flakes easily with a fork, about 12 minutes.

Divide the salmon and vegetables between between serving plates and top each fillet with chimichurri and more lemon wedges. Salt or pepper to taste.

Buy a store-bought Chimichurri or make your own!

Chimichurri

Makes 1 cup

3 cloves garlic

1 shallot

1 ½ cups fresh parsley

1 cup fresh cilantro***

2 Tablespoon fresh oregano

½ cup extra virgin olive oil

2 Tablespoons red wine vinegar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Pinch of red pepper flakes, optional

*** Option to use all parsley and forgo the cilantro

In a food processor, combine the garlic, shallot, parsley, cilantro, oregano, oil, vinegar, salt and pepper. Pulls into well combined and immense consistency forms about 30 seconds, seizing with more salt and pepper to taste. Stir in the red. Pepper flakes if using.

Store in the refrigerator for up to two weeks or in the freezer for up to three months. Make a double batch and store half in the freezer for later use.

Other uses for chimichurri: A great dipping sauce for roasted vegetables. A nice sauce for other fish, steak,chicken, shrimp and tofu.

Leftover herbs? Use on salads, sprinkle on veggies prior to roasting, make an aioli