Beatriz Da Costa
Take a trip to the Mediterranean with this fish and veggie dinner. For more easy (and delicious!) recipes like this, check out .
green beans (trimmed)
pitted Kalamata olives
oil-packed anchovies (drained)
6-ounce skinless center-cut salmon fillets
- Heat oven to 425°F. Heat large skillet on medium-high, add green beans and 1/4 cup water, cover and cook, shaking pan occasionally, 3 minutes. Drain beans and transfer to bowl.
- Wipe out skillet. Toss beans with grape tomatoes, pitted Kalamata olives, anchovies, and olive oil, and season with salt and pepper. Return to pan and roast 8 minutes.
- Season salmon fillets with salt and pepper and nestle among vegetables in pan. Roast until salmon is just opaque throughout, 10 to 12 minutes.
Nutritional Information (per serving): About 355 calories, 18 g fat (3.5 g saturated), 38 g protein, 1105 mg sodium, 10 g carb, 4 g fiber