If, like us, you’re a little obsessed with the flavor and health benefits of salmon, this simple sheet pan recipe will have you jumping for joy. It’s not only tasty, but super simple to whip together on a busy weeknight when you have five things coming at you at the same time and all you want to do is put your feet up after a long day. Even better, this recipe was created for The Rachael Ray show by Nutritious Life’s founder Keri Glassman, MS, RD, CDN – so you know it’s good! But salmon isn’t the only nutrition powerhouse in this recipe. Behold the glorious, violet-hued purple potato, which is a type of sweet potato. While potatoes are edible tubers in the nightshade family, sweet potatoes are actually roots in the morning glory family. (Excellent news for people who try to avoid nightshades.) Purple potatoes are less sweet than orange ones, and tend toward an earthy, nutty flavor. This pairs really well with sharp and tangy Dijon mustard and crunchy green beans.
Ingredients
Directions
- Preheat oven to 450 F. Slice, and toss potatoes with 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper. Place on baking pan and put in oven. Roast for 15 minutes.
- While potatoes are cooking, prep the string beans by tossing with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
- Make Dijon-walnut mixture by mixing together walnuts, mustard, 1 tablespoon olive oil, lemon juice, ¼ teaspoon sea salt, and parsley.
- Spread Dijon-walnut mixture over salmon filets.
- After 15 minutes, remove potatoes from the oven and add salmon and string beans to the pan. Place back in the oven for approximately another 15 minutes.