30 Minutes
Smoky Chipotle Salmon & Crispy Potatoes for a One-Prep Meal with Quick-Pickled Onion
Smoky Chipotle gives this dish its main character; Quick-Pickled Onion adds a bright, tangy counterpoint. The recipe pairs flaky salmon with golden baby potatoes and snappy green beans and is organized so one cutting board does most of the work.
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
- 1/2 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 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
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
Recipe makes 2 servings. Values are planning estimates, not medical advice.