Ingredients
- 4 6-ounce salmon fillets, — skin on
- 4 tablespoons Land O Lakes® Less Sodium Butter with Canola Oil — (1/4 cup)
- 4 large cloves garlic — chopped (about 4 teaspoons)
- Zest and juice of 1 large lemon — divided (about 1 tablespoon zest and 1/4 cup juice)
- 1/4 cup chopped fresh parsley — divided
- 1/2 teaspoon freshly ground black pepper — divided, plus additional to taste
- Additional lemon slices — optional
- 1 pound fresh green beans — trimmed
- 2 pints cherry tomatoes — or grape tomatoes, left whole
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt — plus additional to taste
Instructions
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Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray. Arrange the salmon fillets in the center of the sheet.
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In a small bowl with a fork, combine the Land O Lakes Less Sodium Butter with Canola Oil, garlic, lemon zest, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon black pepper. Mash to create a paste, then rub on the salmon fillets. If desired, arrange extra lemon slices on top.
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Place the green beans and tomatoes in a large bowl. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon black pepper. Toss to coat, then arrange around the salmon. Drizzle the lemon juice over the top of the salmon and vegetables.
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Place the sheet pan in the oven and cook until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Let rest 3 minutes. Sprinkle with remaining 2 tablespoons parsley, then serve, sprinkled with additional salt and/or pepper to taste.
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CL::JG
