I always knew salmon was chock-full of healthy nutrients, but this was a lean protein I reserved for special dinners out — I was terrified of cooking it correctly. If you can relate, this is the easy recipe that built up my kitchen confidence when it came to cooking fish at home; now, it's a staple in my weeknight routine. This one-sheet salmon supper is an ideal meal to enjoy after a tough strength-training session. From prep to plate, it comes together in 15 minutes and it offers 47 grams of lean protein. After tasting this recipe, you might be tempted to become a pescatarian! Just don't say I didn't warn you.
- 7 ounces green beans (about 1 1/2 cups)
20 small cherry tomatoes
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 (8-ounce) thick salmon fillet steaks, pin-boned, with or without skin
5 leaves fresh basil
- Preheat the oven and a roasting tray at 500°F. Set a pot of salted water to boil.
- Blanch green beans until tender in the salted boiling water, and drain. Combine the green beans with the cherry tomatoes in a large bowl. Toss them together with olive oil and a pinch of salt and pepper.
- Give your salmon fillets a quick wash, and pat dry with paper towels. Squeeze the juice of 1/2 a lemon on both sides, then season both sides with salt and pepper. Drizzle a tiny bit of olive oil over the top.
- Put your salmon fillets at one end of the preheated roasting tray, and place the green-bean-and-tomato mixture at the other end of the tray.
- Roast in the preheated oven for 10 minutes, then remove from the oven and serve with the remaining lemon.
Source: Calorie Count
- Main Dishes
- North American
- Makes 2 large servings
- Total Time
- 14 minutes, 59 seconds
- Calories per serving