30 Minutes
Tuscan Garlic Make-Ahead Salmon & Crispy Potatoes with Sesame Greens
Tomato, garlic, and rosemary-inspired comfort. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, built to prep earlier and finish quickly at dinner time, with an easy extra layer of vegetables. 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.
Preview the developer handoffWhat 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
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 3 cups baby greens
- 1 tsp toasted sesame seeds
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 3 garlic cloves, minced 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 fresh basil and a drizzle of olive oil and serve.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.