30 Minutes
Balsamic Rosemary Lunchbox-Later Salmon & Crispy Potatoes with Fresh Tomato Relish
Deep balsamic flavor with woodsy rosemary. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, planned to hold well for tomorrow's lunch, with juicy color and acidity. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp brown sugar
- 1 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 2 tbsp balsamic vinegar and 1 tsp dried rosemary.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add a teaspoon of balsamic vinegar and black pepper and serve.
- 5
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.