Mediterranean Salmon
Ingredients
500 g skin-on salmon fillet
1/2 tsp. salt and pepper
3 cups green beans, trimmed
3 cups cherry tomatoes
1/4 cup chopped parsley
1/4 cup pitted black olives ( such as Kalamata or Nicoise, halved)
Vinaigrette dressing
1/4 cup olive oil
3 tbsp white wine vinegar
1 tbsp grainy mustard
1 shallot, finely chopped
1/2 tsp. each salt and pepper
Directions
Preheat oven to 425°F. Line baking sheet with parchment paper.
Vinaigrette: In bowl, whisk together oil, vinegar, mustard, shallot, salt and pepper. Reserve 1/4 cup in small bowl.
Arrange salmon, skin side down, on pan; sprinkle with salt and pepper. Scatter green beans, and cherry tomatoes around fish; drizzle vegetables with remaining Vinaigrette, tossing to coat.
Bake until fish flakes easily when tested and vegetables are tender, 12 to 15 minutes. Flake fish into large pieces. Sprinkle with prey, olives and capers. divide fish and vegetables among plates; drizzle with reserved 1/4 cup vinaigrette, if desired.