Sheet Pan Salmon with Potato Thins
Za'atar Green Beans
Ingredients
- 1 lemon, halved
- 1 small orange, halved
- 1 (½-lb) salmon fillet
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ½ lb red potatoes, thinly sliced
- 1 Tbsp olive oil, divided
- 1 tsp chopped fresh thyme
- 3 Tbsp pitted green olives (such as Castelvetrano)
Instructions
- Preheat oven to 450°F. Cut 1 lemon half and orange half into slices; squeeze juice from remaining lemon half to equal 1 Tbsp and orange half to equal 1½ tsp.
- Season fish with ⅛ tsp each salt and pepper.
- Place potatoes on a large rimmed baking sheet; drizzle with 2 tsp oil, and sprinkle with ⅛ tsp each salt and pepper. Spread in a single layer.
- Bake 10 minutes. Place fish on potatoes; top with orange and lemon slices. Bake 10 to 15 minutes longer or until fish flakes with a fork and potatoes are tender.
- Meanwhile, combine 1 tsp oil, lemon juice, orange juice, and thyme. Sprinkle fish with olives; drizzle with dressing just before serving.
Side Dish Ingredients
- 1 (12-oz) pkg thin green beans
- 1½ tsp extra virgin olive oil
- ¼ tsp Za'atar seasoning
- ⅛ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam beans according to package directions; toss with oil. Sprinkle with Za'atar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
398
|
82
|
480
|
| Fat (g) | 24 | 4 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 20 | 12 | 32 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 592 | 156 | 748 |
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