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Five-Ingredient Lemon Salmon Potato Bake
Melissa Hart

Five-Ingredient Lemon Salmon Potato Bake

One baking dish handles crisp-edged potatoes, green beans and salmon without overcooking any of them. The order is the whole recipe: potatoes first, then beans and fish. Put everything in at once and the salmon will be chalky before the potatoes soften.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs baby Yukon Gold potatoes halved
  • 3 tbsp olive oil
  • 12 oz trimmed green beans
  • 4 salmon fillets 5 oz each
  • 1 large lemon thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and half the pepper in the dish and turn them cut-side down.
  3. Roast the potatoes for 20 to 25 minutes, until their cut sides are golden and a knife meets only slight resistance.
  4. Toss the green beans with the remaining oil and nestle them around the potatoes.
  5. Season the salmon with the remaining salt and pepper, set the fillets on top and lay the lemon slices over the fish.
  6. Bake for 12 to 15 minutes, until the salmon flakes at the thickest point and reaches 145°F and the beans are crisp-tender.
  7. Rest the salmon for 3 minutes before serving.