30 Minutes
Make-Ahead Salmon & Crispy Potatoes with Roasted Chickpeas in a Smoky Chipotle Sauce
A make-ahead variation that pairs flaky salmon with golden baby potatoes and snappy green beans. Expect smoky chipotle flavor, a straightforward method, and extra plant protein and texture.
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 tsp smoked paprika
- 1 tbsp minced chipotle in adobo
- 1 lime, juiced
- 1 can chickpeas, rinsed, drained, and patted dry
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 tsp smoked paprika and 1 tbsp minced chipotle in adobo.
- 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 lime juice and chopped cilantro and serve.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.