November 17, 2014

Baked Salmon with Herb Butter, Green Beans, and Tomatoes

So it's already snowing in the Midwest and northeast. My mom was just out here for a visit last week and she was so happy to be in the 70 degree sunny weather. But really, snow?! It's not even Thanksgiving. I'm worried about making it to Iowa for Christmas at this rate. If I get stranded on my way there or back, I might have to solicit you guys to tell me what can keep me entertained in Des Moines. But I degress...

On to this week's recipe.


This is a one dish meal which is always a plus. All you need is salmon, green beans (I used Trader Joe's frozen and let them thaw, but you can use fresh to skip the thawing step), cherry tomatoes, olive oil and herb butter. Maybe some salt and pepper.


I bought Kerrygold Garlic and Herb butter, but you can easily make your own herb butter by mixing whatever herbs you desire into softened butter.

Then line everything up neatly in a 9x13" baking dish. Top each filet with a pat of butter and drizzle olive oil over the veggies. Sprinkle salt and pepper to taste. Bake at 400 degrees for 20-25 minutes and voila. Done.


The butter melts and drips down each filet, seasoning the fish and giving it a delectable buttery, herby flavor. I usually make salmon with a teriyaki type glaze, but I think I prefer this method.


Baked Salmon with Herb Butter, Green Beans, and Tomatoes

Ingredients
1 lb salmon filet
2-3 cups fresh or frozen green beans (not canned or French cut)
1 container cherry or grape tomatoes
4 Tbsp herb butter (I used Kerrygold Garlic and Herb)
Olive oil
Salt and pepper

Directions
Preheat oven to 400F. Spray a 9x13" baking dish with cooking spray. Place full or portioned salmon filets in the middle of the dish. Line one side with the green beans and the other with the tomatoes. Place about 1 Tbsp of herb butter on each filet. Drizzle veggies with olive oil and sprinkle with salt and pepper. Toss gently to coat all veggies.

Bake dish for 20-25 minutes until salmon is cooked through and flakes with a fork.

Enjoy!

Jessica

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