by Susan Hanna
I love sheet pan dinners. A little protein, some veggies a nice sauce and dinner is ready. If you line the baking sheet with parchment or heavy-duty foil, you can even avoid washing it! This recipe from Canadian Living is quick, healthy and colourful. Make a quick vinaigrette with wine vinegar, mustard and shallots and toss some of it with green beans and cherry tomatoes. Place salmon on the lined baking sheet, surround it with the beans and tomatoes and bake until the fish is cooked through. Top with olives, capers and parsley and serve.
Avoiding Additives and Preservatives
I used Eden Organic red wine vinegar and President’s Choice Old Fashioned Dijon. Unico caper are additive-free, as are Silver Leaf Kalamata olives. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) red wine or white wine vinegar
- 1 tbsp (15 ml) grainy mustard
- 1 shallot, finely chopped
- ½ tsp (2.5 ml) each salt and pepper
- 1 skin-on salmon fillet, about 1 lb (454 g)
- ¼ tsp (1.25 ml) each salt and pepper
- 3 cups (750 ml) green beans, trimmed
- 3 cups (75 ml) cherry tomatoes
- ¼ cup (60 ml) chopped parsley
- ¼ cup (60 ml) pitted black olives
- Caper berries for garnish
- Preheat oven to 425 F (218 C). Line baking sheet with parchment paper.
- For the vinaigrette, whisk together oil, vinegar, mustard, shallot, salt and pepper in a small bowl. Reserve ¼ cup (60 ml).
- Arrange salmon, skin side down, on prepared pan; sprinkle with salt and pepper. Toss green beans and cherry tomatoes with remaining vinaigrette and then scatter them around the salmon.
- Bake until fish flakes easily when tested and vegetables are tender, 12 to 15 minutes. Flake fish into large pieces. Sprinkle with parsley, olives and capers (if using).
- Divide fish and vegetables among plates; drizzle with reserved vinaigrette. Serves 4.
From Canadian Living