Roasted Salmon and Haricot Verts


Sometimes by the end of the day, as much as I want a great meal, I don't have the time to fuss. Roasted Salmon and Haricot Verts are perfect for nights like this. It takes just minutes to prepare and minutes to cook this delicious one-pan meal. Salmon is brushed with olive oil and then seasoned simply with lemon zest and dried herbs; the haricot verts get a dash of olive and a sprinkling of salt to appear. Bake at high heat for little more than 10 minutes and dinner is ready. It's delicious, healthy, and so easy to prepare, and I love salmon, so it's perfect. Give it a try, and I'm sure you'll love it too.


Ingredients for Roasted Salmon and Haricot Verts:


2 pounds salmon fillet, 1 piece

1 pound haricot verts, rinsed and dried

olive oil

2 teaspoons Herbes De Provence

1 tablespoon lemon zest, from 2 lemons + 1 lemon

kosher salt

black pepper


Time-Saving Tip: Prepare the salmon and haricot verts and refrigerate up to an hour before roasting.


Let's see what we need.

We're ready to cook.


Line a sheet pan with parchment paper. Cut the salmon into six pieces and keep them together. In a small bowl, combine the Herbs de Provence and lemon zest. Brush the top of the salmon with 1 tablespoon of olive oil and equally distribute the lemon zest mixture over each fillet, spread the mixture to cover the top of each slice. Using a spatula, carefully transfer the salmon to the middle of the sheet pan, keeping the pieces snuggly together. Toss the beans with two teaspoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon black pepper: surround the salmon with the haricot verts. Bake in a preheated 450-degree oven for 10-12 minutes, depending on the thickness of the fish.


It's ready! Roasted Salmon and Haricot Verts are so delicious and easy to prepare. It's perfect for a busy weeknight yet special enough to serve to guests. I particularly love the leftovers for lunch the next day.


Enjoy!


Roasted Salmon and Haricot Verts:

main dish

  • 2 pounds salmon fillet, 1 piece

  • 1 pound haricot verts, rinsed and dried

  • olive oil

  • 2 teaspoons Herbes De Provence

  • 1 tablespoon lemon zest, from 2 lemons + 1 lemon

  • kosher salt

  • black pepper

  • Line a sheet pan with parchment paper. Cut the salmon into six pieces and keep them together. In a small bowl, combine the Herbs de Provence and lemon zest. Brush the top of the salmon with 1 tablespoon of olive oil and equally distribute the lemon zest mixture over each fillet, spread the mixture to cover the top of each slice. Using a spatula, carefully transfer the salmon to the middle of the sheet pan, keeping the pieces snuggly together. Toss the beans with two teaspoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon black pepper: surround the salmon with the haricot verts. Bake in a preheated 450-degree oven for 10-12 minutes, depending on the thickness of the fish.

  • Time-Saving Tip: Prepare the salmon and haricot verts and refrigerate up to an hour before roasting.


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