Roasted Salmon with Green Beans and Tomatoes

6 cloves garlic, smashed
1 1/4 green beans, trimmed
3 anchovy fillets, chopped (optional)
2 tbsp. olive oil 
Kosher salt
1 1/4 lb. skinless salmon fillet, cut into 4 pieces
Greek yogurt, for serving

1.    Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.
2.   Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired.

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