Time : 30 mins
Servings : 2
Ingredients:
- 300g Mini potatoes
- 6g Tamari
- 13g Maple Syrup
- 15ml Rice Vinegar
- 340g Salmon Fillet
- 200g Green Beans (trimmed)
- 30ml Extra Virgin Olive Oil
- 3g Sea Salt
- 3g Sesame Seeds
Directions:
- Line a baking sheet with parchment paper. Preheat the oven to 425ºF (218ºC)
- Bring a pot of water to a boil and add the potatoes. Cook until potatoes are soft but not falling apart, about 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the tamari, maple syrup, and rice vinegar. Rub half of the marinade into the salmon and place it on the baking sheet. Toss the remaining marinade with the green beans and add to the baking sheet, leaving space for the potatoes.
- Drain the potatoes and place them on the baking sheet. Roughly smash the potatoes with the back of a fork or mug. Drizzle with olive oil and salt.
- Place in the oven and bake for 12 to 14 minutes or until the salmon is cooked through. Remove the baking sheet from the oven. Garnish the salmon and green beans with sesame seeds. Divide onto plates and enjoy
Notes!
Leftovers
Refrigerate in an airtight container for up to two days.
More Flavor
Add miso paste or sriracha to the marinade.
Additional Topings
Chopped cilantro or lime juice
More Crispy
Remove the salmon and green beans from the oven once cooked through
and broil the potatoes for an additional three to five minutes.
Nutritional Info:
Amount per serving
Calories – 535
Fat – 25g
Carbs – 38g
Fiber – 6g
Sugar – 9g
Protein – 39g
Cholesterol – 94mg
Sodium – 849mg
Vitamin C – 42mg
Calcium – 98mg
Iron – 4mg
Vitamin D – 0IU
Vitamin B12 – 5.4µg
Magnesium – 117mg
