Salmon, potatoes, and green beans are all roasted, this delightful dish is flavored with herbs, mustard, and lemon zest.
12 oz. small Yukon gold potatoes, thinly sliced
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1 shallot, finely chopped
2 tbsp. fresh lemon juice
4 plum tomatoes cut into 1/2-in. pieces
8 oz. green beans
1 1/4 lb. skinless salmon, cut into 4 pieces
Heat oven to 450°F. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Arrange in an even layer and roast for 10 minutes.
In a small bowl, toss shallot with lemon juice and 1⁄4 tsp each salt and pepper, then toss with tomatoes; set aside.
On a second rimmed baking sheet, toss green beans with remaining oil and 1⁄4 teaspoon each salt and pepper. Season salmon with 1⁄4 teaspoon pepper and nestle among green beans. Place sheet pan in oven with potatoes and continue roasting until salmon is opaque throughout and potatoes are golden brown and tender, 10 to 12 minutes more.
Serve salmon with green beans and potatoes. Fold basil into tomato mixture and serve over salmon.
Potatoes can last for two weeks or more if stored properly. Stash your spuds in a cool, dry place, out of plastic bags (which trap moisture) and away from onions, which emit a gas that causes them to rot faster.