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Parve
Easy
2 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Salmon is what I make when I don’t feel like cooking. It’s super quick, filling, and if I try hard enough I can get dinner on the table with only one or two dishes in the sink #lazycook. The lemon rosemary vinaigrette is a great way to make roasted vegetables more interesting! You could also substitute rosemary for any other herbs you like. Read: 5 Sheet Pan Meals You Need to Try
2 lemons
1 teaspoon rosemary, chopped
1 clove garlic, finely minced or 1 cube Gefen Frozen Garlic
black pepper
1 pound baby potatoes, washed and halved
1 pound salmon
2 cups green beans, trimmed
lettuce of choice, for serving (optional)
Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
In a small mixing bowl, zest and juice the first lemon. Whisk in rosemary, garlic, 1/4 cup olive oil, and a pinch of salt and pepper. Slice the second lemon and set aside.
Add potatoes to the baking sheet, toss with olive oil, a pinch of salt and pepper, and any other spices you like. Arrange in a single even layer and roast for 25 minutes.
Flip potatoes, add green beans to the baking sheet and toss well. Add the salmon to the baking sheet and drizzle with olive oil, and a pinch of salt and pepper. Place reserved lemon slices on top of the salmon.
Roast for another 25 minutes until salmon is cooked through. Pour lemon rosemary dressing over salmon and veggies. Serve alone or over salad greens.
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