Sally's Recipe Of The Week: Sheet Pan Salmon With Green Beans

One Sheet Salmon and Green Beans

Here is what you need:

2 Skinless Salmon fillets (6 ounces)

¼ cup canola oil or more

½ TBS onion powder

1 TBS smoked paprika

2 cloves garlic, minced

½ tsp cayenne pepper (optional)

3 TBS fresh herbs ( I used thyme, parsley and oregano)

1 bag of green beans or any other veggie you have,carrots, broccoli, etc

Kosher salt and pepper to taste

lemon wedges and a sprinkle of fresh parsley for serving

Here is what you do:

Preheat the oven to 400 degrees and position the rack in the center of the oven. Line a baking sheet with foil and spray with a little cooking spray.

Combine the oil, garlic, fresh herbs, Paprika, onion powder and cayenne pepper in a small pan set on medium heat.Warm it for about a minute stirring then remove from heat and pour into a large bowl and let the flavors combine for about 10 minutes.

Salt and pepper your salmon then put it in the bowl with the oil/herb mixture.Coat it well and place on the baking sheet.Do the same thing with the vegetables, setting them beside the salmon on the sheet.

Bake for 15 to 18 minutes. It will depend on the thickness of the salmon and how you like your salmon, I like mine a little on the rare side.Toss the beans once midway during cooking.

Creamy Cucumber and Tomato Salad

Here is what you need:

½ cup sour cream*

1 TBS. white vinegar or white wine vinegar

1 TBS minced fresh dill or mint or basil

1 tsp sugar

½ tsp salt or more to taste

¼ tsp garlic powder

2 cups thinly sliced peeled cucumbers*

½ cup thinly sliced red onion

1 to 2 cups grape or cherry tomatoes, sliced in half **

Here is what you do:

In a large bowl combine the sour cream, vinegar, herb, sugar, salt and garlic powder.Taste it and adjust seasoning as needed.Add in the cucumbers, onion and tomatoes and gently combine. Let sit in the fridge for a couple hours.

*Don’t have any sour cream. No problem try plain Greek yogurt or a mix of mayonnaise and half & half or even ranch dressing.

**Cucumbers, to peel or not to peel. Depends on the kind of cucumber you are using. If you are using the regular supermarket cucumbers I’d peel. If you are using English cucumbers their skin is so thin I don’t think you need to peel. For today’s recipe I had mini cucumbers from the green market so no peeling. It’s up to you.

***You can make this without tomatoes. Just add extra cucumbers.

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