roasted salmon with green beans
PREPARATION: 15 MINUTES, COOKING: 15 MINUTES
1 1/2 pounds (750 g) small new potatoes, scrubbed
2 tablespoons (30 ml) olive oil
pinch of salt and freshly ground black pepper
1 tablespoon (15 ml) piri piri spice mix (available from specialty food stores)
4 salmon fillets, about 5 ounces (150 g) each, skin removed
5 ounces (150 g) green beans, trimmed
5 ounces (150 g) sugar snap peas
1 Preheat the oven to 425°F (220°C). Line two baking pans with parchment paper.
2 Cut the potatoes lengthwise into wedges and toss them in a large bowl. with 1 tablespoon (15 ml) of oil; season with salt and pepper. Put the potatoes in a single layer on one of the pans. Rub the spice mix evenly over each side of the salmon fillets. Place them on the other pan; drizzle each portion with 1/2 teaspoon (2 ml) oil. Roast potatoes for 15 minutes, roast the salmon filets for 8–10 minutes, depending on their thickness.
3 While the fish is roasting, bring a saucepan of water to a boil. Add the beans and sugar snaps and cook over a medium–high heat for 2–3 minutes, or until just tender. Drain and season with pepper.
4 Serve the salmon with the potatoes, green beans and sugar snap peas.
|roasted salmon with green beans|