Sheet Pan Salmon Oreganata With Green Beans And Potatoes
Beautiful herbs-infused golden crust makes all the difference in this easy Salmon Oreganata prepared on a sheet pan along with green beans and tomatoes. Delicious and perfect for busy weeknight dinner.
Calories 491 kcal
4 salmon fillets 16 oz 1-bite potato medley (See the notes) cut in half 1 lb green beans trimmed ¼ c Panko breadcrumbs ¼ c Parmesan cheese 1 teaspoon dry Oregano 1 teaspoon lemon zest ½ teaspoon garlic powder 4 tablespoon olive oil 1 teaspoon salt ½ teaspoon pepper
Preheat the oven to 400 F and line a large sheet pan with aluminium foil. In a large bowl combine potatoes, beans, 3 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Mix everything nicely and arrange on a sheet pan. Bake for 10 minutes. Meanwhile in a medium bowl mix together breadcrumbs, oregano, garlic powder, Parmesan, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. Cover salmon with Oreganata mixture pressing it into the top. You can also briskly spray salmon with cooking spray for an extra golden crust. Remove vegetables from the oven, move them over to one side of the sheet pan and place salmon crust side up.
Continue baking for another 15 minutes or until salmon internal temperature reaches 145 F and vegetables are tender.
You can also use regular potatoes, cut into cubes. Calories: 491 kcal | Carbohydrates: 30.2 g | Protein: 31.5 g | Fat: 26.9 g | Saturated Fat: 5.8 g | Cholesterol: 79 mg | Sodium: 763 mg | Potassium: 252 mg | Fiber: 5.4 g | Sugar: 1.8 g | Calcium: 140 mg | Iron: 1.8 mg