Slow-Roasted Salmon with Green Beans and Radishes
Nutrition
Calories: 450 kcalCarbohydrates: 9 gProtein: 37 gFat: 30 gSaturated Fat: 6 gCholesterol: 95 mgSodium: 150 mgFiber: 3 gSugar: 5 g
Ingredients
- 1 3-lb. skin-on salmon fillet
- 1/4 cup olive oil
- Salt and pepper
- 2 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1 1/2 lb. green beans trimmed
- 2 bunches radishes trimmed and halved or quartered
Instructions
- 1. Place racks in upper-middle and lower-middle of oven and heat to 300 degrees.
- 2. Rub salmon with 1 tablespoon oil and season with salt and pepper; place on a foil-lined baking sheet and set aside. In a small bowl, whisk remaining 3 tablespoons oil, lemon juice, mustard, and honey until combined.
- 3. Place green beans and radishes on a second baking sheet and drizzle 3 tablespoons oil mixture over top; toss to coat and season with salt and pepper to taste. Transfer vegetables to lower-middle rack of oven and salmon to upper-middle rack, and roast until vegetables are tender and salmon is almost cooked through, about 25 minutes. Remove vegetables from oven and cover to keep warm.
- 4. Broil salmon until top just begins to brown, 4 to 6 minutes. Brush salmon with reserved oil mixture and serve with roasted vegetables.
- Source: Hannaford fresh Magazine, March - April 2018