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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
This is a meal in and of itself—it’s got the protein, the vegetables, and the starch. When I was testing this recipe I ate the sample for supper, and it was so hearty and filling! This salad requires a little bit of extra prep, but I promise it’s worth it!
4 slices salmon
1 clove fresh garlic, crushed or 1 cube Gefen Frozen Garlic
2 teaspoons Gefen Salt, divided
1 teaspoon pepper, divided
3 tablespoons plus 1 teaspoon oil, divided
3 yellow potatoes, unpeeled and diced
1 pound green beans, sliced
1 bag lettuce
1 cup cherry tomatoes
1/2 cup Gefen Olives
1/4 red onion, diced
olive oil, for drizzling
Place salmon slices on a cookie sheet. In a small bowl, mix garlic, one teaspoon salt, half a teaspoon pepper, and one teaspoon oil. Spread the mixture over the salmon and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Meanwhile, in a 9×13-inch pan, place potatoes and green beans. Drizzle with three tablespoons oil, one teaspoon salt, and half a teaspoon pepper. Bake uncovered at 350 degrees Fahrenheit for 40 minutes.
To assemble the salad, place everything in a bowl and drizzle with some olive oil. (For a large crowd, cut the salmon into chunks.)
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