Lemon Salmon with Green Beans and Potatoes

Instructions

1. 1

   Heat the conventional oven to 220°C/425°F with racks in the upper and lower thirds. Scrub the potatoes and cut into 2 cm (3/4 inch) pieces. Trim the green beans, finely mince the garlic, and finely zest and juice the lemon.

2. 2

   On one large rimmed baking tray, toss the potatoes with 1 1/2 tablespoons olive oil, the oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer and roast on the lower rack for 25 minutes.

3. 3

   Meanwhile, divide the salmon into four approximately 150 g portions, about 2.5 cm (1 inch) thick, and pat dry. Place skin-side down on a second large rimmed baking tray. Mix the remaining 1/2 tablespoon olive oil reserved for the fish with the garlic, lemon zest, half the lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over the salmon. Wash hands and clean utensils and surfaces after handling raw fish.

4. 4

   Toss the green beans with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange around the salmon in a single layer without covering the fish.

5. 5

   After the potatoes have roasted for 25 minutes, turn them over and return their tray to the lower rack. Put the salmon and beans on the upper rack. Roast both trays at 220°C/425°F for another 15–18 minutes, until the potatoes are tender and golden and the beans are tender. Check the salmon after 12 minutes with a food thermometer inserted into the thickest part; remove individual portions to a clean plate as soon as they reach 63°C/145°F while the vegetables finish. If necessary, give under-temperature salmon another 2–3 minutes and check again.

6. 6

   Drizzle the remaining lemon juice over the salmon and green beans. Divide the salmon, potatoes and beans evenly among four plates and serve.