Slow Roasted Salmon with Potato Wedges

Active Time: 20 minutes

Total Time: 40 minutes

Gluten Free
Pescatarian

Why we love it:

Slow roasting salmon is the easiest way to cook salmon and lucky for us, it’s also super delicious. My riff off the culinary classic, Beurre Blanc sauce, is a time tested classic with salmon but we’re taking a few shortcuts to keep it real for a weeknight meal.

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Ingredients

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)

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. POTATOES

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.
4. SALMON

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.
6. SERVING

Plate the potatoes, beans, and salmon. Serve butter sauce over top to taste.

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Substitutions

RUSSET POTATOES:

yukon gold or large white potatoes work well
GREEN BEANS:

your preferred seasonal veggie
SALMON:

a firm fish like cod, halibut, snapper can be slow roasted. Or use a flaky filet like black cod or sole and pan sear it - or try this sauce with scallops or shrimp
FISH:

fish not your thing? Try this sauce on pan seared chicken, steak, or pork
BUTTER SAUCE:

use a store bought pesto, red pepper sauce, babaganoush, gochujang, hummus, or teriyaki instead