30 Minutes
Tuscan Garlic Produce-First Salmon & Crispy Potatoes with Avocado Salsa
Tomato, garlic, and rosemary-inspired comfort. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, structured around vegetables while keeping the meal satisfying, with a creamy, no-cook finish. 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
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 1 ripe avocado, diced
- 1/2 cup chopped tomato
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
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.