(They say you should eat two servings of fish/seafood a week and I’m trying to be better about that.)
And today’s Greek-flavored roasted one-pan salmon and potatoes with green beans is an easy, weeknight dinner that offers all the flavor!
The salmon, potatoes and green beans are simply roasted with just some basic seasonings.
But then you top them with feta cheese and drizzle an easy homemade lemony vinaigrette over them for serving and they are transformed!
They suddenly have layers of Mediterranean flavor, with pops of bright fresh lemon and a salty bite from the feta cheese.
TIPS ON HOW TO ROAST SALMON:
It’s OK to use salmon with the skin-on. I think it adds more flavor to have the skin on when it’s roasting. And I find that after it’s roasted, using a spatula to lift up the salmon from the sheet pan usually helps separate it from the skin cleanly.
The cooking time depends on the thickness of your salmon.
Fish takes approximately 10 minutes per inch of thickness. So if your fish is 1-inch thick at the largest part, it’ll cook through in 10 minutes. If it’s an inch and a half, it’ll take about 15 minutes.
Salmon should reach an internal temperature of 145.