Slow Roasted Salmon with Potato Wedges
- Gluten Free
Why we love it:
- 1 pound Russet Potato
- 2 teaspoons Extra Virgin Olive Oil (divided)
- 2 teaspoons Kosher Salt (divided)
- 1 pound Green Beans
- 11⁄4 pounds Salmon (4 filets)
- 3 Tablespoons Unsalted Butter
- 1 clove Garlic
- 1 Lemon (zest + juice)
1. PREHEAT THE OVEN TO 425 DEGREES
Wash the potatoes and slice in half. Place cut side down and hold your knife on an angle, cutting around the potato, think about cutting in the shape of spokes of a bicycle. Toss the wedges on a baking sheet with 1 teaspoon of olive oil and a ½ teaspoon of salt. Spread out on the pan so they have space in between and put in the oven. Roast for 20 minutes, tossing carefully halfway through.
3. GREEN BEANS
Prep beans by trimming off the stem end and washing the beans. Add to the potatoes after they’ve roasted for 20 minutes. Roast beans and potatoes together for 10 minutes or until the beans are tender and charred in places, and the potatoes are tender throughout.
Use a large sauté pan with a lid for the salmon. Turn on medium heat and warm the pan with the lid on but nothing inside it for about 2 minutes. Open the lid and add 1 teaspoon of olive oil, then place the salmon filets skin side down and sprinkle with a pinch of salt each. Cover and cook for about 12 minutes. If it starts to cook too quickly or brown, turn the heat down. Salmon is done when it’s firm to the touch and just barely opaque throughout.
5. BUTTER SAUCE
While salmon is cooking, make the sauce by melting the 3 Tablespoons butter in a small pot. Smash the garlic clove with the side of your knife so it breaks open but is still in one piece. Add to the butter. Zest the entire lemon in. Turn off the heat, and whisk the butter vigorously, while pouring in the lemon juice. The butter will thicken as it emulsifies. Season with a pinch of salt to taste.
Plate the potatoes, beans, and salmon. Serve butter sauce over top to taste.