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Celebrity nutritionist and Nutritious Life founder Keri Glassman shares one of her favorite sheet pan meals. It's healthy, it's quick and it couldn't be easier. She coats salmon fillets with a zingy, crunchy Dijon-walnut mixture and roasts them with purple potatoes (but any color is fine) and string beans. No muss, no fuss and as Keri says, "It's delicious every time!"
For more recipes from our sheet pan episode, check out Rach's Kielbasa and Pierogi Tray Bake, Francis Garcia's Sheet Pan Pizza with Pepperoni, Olives and Peppers, Kristen Kish's Sheet Pan Hash Browns With Eggs and Chorizo, Ben Perez's Sheet Pan Meatball Parm Sandwiches and Kate Bennert's Sheet Pan Rainbow Cookie Cake.
Ingredients
- 1 pound purple potatoes, sliced in half
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
- 1 pound string beans
- 2 tablespoons chopped walnuts
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- Two 6-ounce salmon fillets
Yield
Serves: 2
Preparation
Preheat the oven to 450°F.
In a large bowl, toss the potatoes with 2 tablespoons of the olive oil, ½ teaspoon sea salt and ½ teaspoon pepper. Spread them out on a 9-by-13-inch sheet pan, reserving the bowl, and roast in the oven for 15 minutes.
Meanwhile, in the same bowl, toss the string beans with 1 tablespoon of the olive oil, ½ teaspoon sea salt and ½ teaspoon pepper and set aside.
Make the Dijon-walnut mixture. In a small bowl, mix together the walnuts, Dijon, remaining 1 tablespoon olive oil, lemon juice, parsley and ¼ teaspoon sea salt. Spread the mixture over the flesh side of the salmon fillets.
When the potatoes have cooked for 15 minutes, add the salmon to the sheet pan, pushing the potatoes aside, as needed. Add the string beans, fitting them in across the pan. Roast for about 15 minutes more or until everything is cooked to your liking.