Instructions:
- Preheat oven: Preheat oven to 425°F (220°C).
- Roast potatoes: Place potatoes in a large roasting pan. Season lightly with salt and pepper, spray with cooking spray, and roast for 20-25 minutes, or until tender.
- Partially crush potatoes: Gently press down on the potatoes with the back of a fork or the bottom of a glass to slightly crush them.
- Add salmon and veggies: Add salmon fillets, cherry tomatoes, and green beans to the roasting pan. Spray with cooking spray and return to oven.
- Roast salmon and veggies: Roast for 10-15 minutes, or until salmon is cooked through and vegetables are tender-crisp.
- Make the sauce: While salmon and veggies roast, combine watercress, spinach, crème fraîche, lemon zest, and lemon juice in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
- Serve: Divide salmon and vegetables between plates. Drizzle with the green sauce and serve immediately. Enjoy hot or cold.
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