Salmon with Tomato Relish Roasted Garlic Potatoes and Lemon Green Beans

This recipe was developed for Minneapolis Fire Fighters, serving 8 in a fire station. Cut the recipe as desired.

Serves 4

 

Ingredients for Relish:

2 large, ripe tomatoes, washed and diced

1 large avocado, pit and skin removed, diced

1/4 cup onion, diced

2 tablespoons fresh cilantro, chopped

1-2 tablespoons fresh lime juice, or to taste

Salt and pepper, to taste

 

Ingredients for Salmon:

4 -6 ounce salmon fillets

2 tablespoons olive oil

Salt and pepper to season fillets

 

Ingredients for Garlic Potatoes:

2 cups red potatoes, quartered

4 cloves garlic, chopped

2 tablespoons olive oil

Salt and pepper to taste

 

Ingredients for Lemon Green Beans:

1 pound green beans, frozen

2 tablespoons olive oil

2 teaspoons fresh lemon juice (about 1/2 lemon)

Salt and pepper, to taste

 

Directions

Preheat oven to 350 degrees.

 

In mixing bowl, combine tomatoes, avocado, onions, cilantro, lime juice, salt and pepper. Mix well and set aside.

 

Season salmon fillets with olive oil, salt and pepper. Place on parchment- or foil-lined sheet pan and set aside.

 

Toss potatoes with garlic, olive oil, salt and pepper. Spread in single layer on parchment- or foil-lined sheet pan

and roast until golden and tender, about 25-30 minutes.

 

When potatoes are about half-cooked, place salmon on the top oven rack and cook until lightly golden and firm to the touch, about 15-20 minutes. Ideally, potatoes and fish will be finished at the same time.

 

While fish is cooking, heat a large skillet with olive oil on medium heat. Add green beans to skillet.

After about 3 minutes of cooking, add garlic powder, lemon juice, salt and pepper and mix well.

Cook until heated through and tender, about 5 minutes total.

Remove from heat and serve all meal components.