Roasted Salmon, Yams and Green beans with Salsa Verde
A flavourful sheet pan dinner all topped with a flavourful herby salsa verde.
Serves 2-3
Prepare and Bake Yams
01
| 3 medium | yam |
Heat oven to 400F. Peel yams and cut into 1/4” rounds, toss with 1 tablespoon in olive oil on baking tray, bake 15 minutes.
Prepare Salmon Marinade
02
| 1 | lime |
| 1 | lemon |
| 1 | shallot |
| 1 Tbsp. | olive oil |
Zest lemon and lime - save fruit for salsa verde (recipe below). Mince shallot. Combine zest, shallot and olive oil.
Bake Salmon and Green Beans
03
| 300 gram | wild salmon |
| ½ lb. | green beans |
| 1 Tbsp. | olive oil |
Cut salmon into individual portions.
Place salmon and green beans on baking tray with yams.
Season salmon with salt and pepper, then top with zesty marinade mixture.
Drizzle olive oil over everything and bake 10-15 minutes, until cooked through.
Salsa Verde
04
| 1 cup | parsley |
| 1 cup | cilantro |
| 3 | green onion |
| ¼ cup | olive oil |
| 1 tsp. | honey |
| ¼ tsp. | salt |
Remove and discard parsley stems. Finely chop herbs. Juice lemon and lime. Combine everything in a small bowl.
Serve
05
Serve salmon with roasted vegetables topped with salsa verde.