30 Minutes
Lemon Herb One-Prep Salmon & Crispy Potatoes with Quick-Pickled Onion
Bright citrus and garden herbs. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, organized so one cutting board does most of the work, with a bright, tangy counterpoint. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/2 small red onion, thinly sliced
- 2 tbsp red wine vinegar
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 1 lemon, zested and juiced and 2 tsp dried oregano.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add lemon juice and parsley and serve.
- 5
Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.