- Green Beans
- Olive oil
- Chef Hak’s Smoked Maple Mustard
- Lemon juice + zest
- Fresh thyme
- Roast the potatoes.Toss them in olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large sheet pan and roast for about 20 to 25 minutes, until potatoes start to brown.
- While the potatoes are roasting, toss green beans in a large bowl with a little olive oil, garlic, lemon zest, Parmesan and salt/pepper. Let the flavors marinade until ready to bake
- Once the potatoes have cooked, push those to one side of the pan, add the green beans to the other and place your salmon fillets in the center. Brush the salmon with Chef Hak’s Smoked Maple Mustard and season with salt and pepper. Place the sheet pan back in the oven for about 15 minutes, until asparagus is fork tender and salmon is just cooked through. Turn the broiler on for the last few minutes to crisp everything up.
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