Baked Salmon and Potatoes with Green Beans 

Prep time: 15 minutes | Cook time: 35 minutes | Total time: about 45 minutes

Ingredients

• 1 salmon fillet (~3 lbs)
• 1.5 pound bag of baby rainbow potatoes (if in a flare- choose larger potatoes & peel the skin off)
• 1 pound fresh green beans, trimmed
• 1 teaspoon dijon mustard
• 2 teaspoons ground thyme
• 2 teaspoons ground rosemary
• Salt/pepper (to taste)
• 2 tablespoons olive oil
• 1 tablespoon garlic infused olive oil
• Zest of a lemon

Directions

1. Preheat the oven to 425°F. 
2. While the oven is preheating, cut the potatoes into bite-sized pieces (and peel off the skin if in a flare or following a low fiber diet) and place onto a parchment paper lined baking sheet. 
3. Drizzle 1 tablespoon of olive oil onto the potatoes and season with 1 teaspoon ground rosemary, and salt and pepper to taste.
4. Place in the oven & bake for about 25 minutes, or until they start to carmelize, mixing them around about halfway through.
5. Place a steamer basket into a large saucepan and fill with water so that the water line is just below the steamer and bring to a boil.
6. While the water is heating and the potatoes are baking, place the salmon, skin side down, in a parchment paper lined baking pan.
7. Spread mustard on top and season with the thyme, the remaining teaspoon of rosemary, and salt and pepper.
8. Place the salmon in the oven and bake for 12-15 minutes or until just cooked through.
9. While the salmon and potatoes are cooking, add green beans into the steamer basket and cook until they’re very soft (about 6 minutes).
10. Once cooked, add the green beans into a bowl and mix in the garlic infused olive oil, zest of a lemon, and salt and pepper to taste. 
11. Remove the skin of the salmon prior to consuming and serve with the potatoes and green beans.