This salmon dinner is elegant enough for a dinner party but easy enough for a weeknight.
Bonus: You’ll cook a few extras to make Salmon Nicoise Salad another night.
This recipe is part of our Cook Once, Eat Twice series.
Credit:Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell
Place salmon fillets in a 13- x 9-inch baking dish.
Pour remaining lemon mixture over salmon, turning to coat.
Set aside to marinate for 10 minutes at room temperature.
Credit:Photographer Victor Protasio; Food Stylist Ruth Blackburn; Prop Stylist Lydia Pursell
Bake in preheated oven 10 minutes.
Remove from oven, and push potatoes to one half of the baking sheet.
Season marinated salmon with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Top salmon with thyme sprigs, lemon slices, and butter cubes.
Place baking dish with salmon on top rack and baking sheet with vegetables on middle rack.
Remove salmon and vegetables from oven.
Transfer 4 salmon fillets, 2 1/2 cups potatoes, and 3 cups green beans to a platter.
For leftovers, let remaining salmon fillets, potatoes, and green beans cool completely, about 30 minutes.
Refrigerate the salmon and vegetables in separate airtight containers for up to 2 days.
Same goes for thesalmon; feel free to swap it for your favorite fish instead.
Letleftover lemon mixturecome to room temperature; shake to recombine.
Drizzle with remaining 1/4 cup lemon mixture.
- Total 10 min.
