Dinner

Lemon Dill Salmon Tray Bake

Name: Lemon Dill Salmon Tray Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 700 g baby potatoes, halved or quartered into pieces no larger than 1 inch (2.5 cm); 400 g green beans, trimmed; 2 tablespoons olive oil, divided; 1/2 teaspoon fine salt, divided; 1/4 teaspoon ground black pepper; 4 salmon fillets, 150 g each, thawed if frozen and patted dry; 1 tablespoon olive oil; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; 2 tablespoons chopped fresh dill; 1/4 teaspoon fine salt; 1 lemon, cut into wedges for serving

Lemon and dill salmon roasted with golden baby potatoes and green beans on one tray.

Makes: 4 servings
Prep: 15 minutes
Cook: 45 minutes
Total: About 60 minutes

Potatoes roast for 25 minutes before the salmon and beans are added. The topping is prepared during that first roasting stage.

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Directions

Heat the oven to 425 F (220 C), with a rack in the middle. Wash your hands. Scrub the potatoes and rinse the green beans, dill and lemons under running water. Line a large rimmed baking tray, about 13 by 18 inches (33 by 46 cm), with baking parchment.
Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the vegetable salt and the black pepper. Spread them cut-side down on the tray. Roast for 25 minutes, then turn them with a spatula.
While the potatoes roast, mix the salmon oil, lemon zest, lemon juice, garlic, dill and salmon salt in a small bowl. Set the mixture beside the tray. Toss the green beans with the remaining tablespoon of vegetable oil and remaining 1/4 teaspoon of vegetable salt.
Arrange the salmon on the tray among the potatoes, leaving space between the fillets. Distribute the beans around them. Spoon all of the lemon dill mixture over the salmon. Wash your hands and clean any utensils or surfaces that touched the raw fish.
Return the tray to the oven for 15 to 20 minutes, until the potatoes are tender and each salmon fillet reaches 158 F (70 C) at its thickest point on a clean digital thermometer. Start checking the fish at 12 minutes. If a fillet reaches its temperature early, move it to a clean plate while the vegetables finish.
Divide the salmon, potatoes and beans among four plates. Spoon the tray juices over the fish and serve with the lemon wedges.

Serving and storage

Refrigerate leftovers in shallow covered containers within 2 hours, keeping the fridge at 4 C (40 F) or below. Use within 3 days. Reheat only the amount needed in a covered baking dish at 325 F (165 C) with a tablespoon of water until the food reaches 165 F (74 C) throughout; start checking after 15 minutes. Salmon becomes firmer when reheated.

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