Roasted Salmon, Green Beans, and Tomatoes
Fish is a good source of protein and, unlike fatty meat products, it’s not high in saturated fat. This is a win-win since we’re looking at a heart-healthy diet here!
Fatty fish is also a good source of omega-3 fatty acids which not only benefit the heart of healthy people, but also those who are at high risk of (or who already have) cardiovascular disease. Omega-3 fatty acids decrease the risk of arrhythmias (abnormal heartbeats) as well as decrease triglyceride levels, slow growth rate of plaque build-up in the arteries, and can lower blood pressure.
This recipe packs a one-two punch of omega-3 fatty acids by including not one, but two sources – salmon and anchovies!
- 6 cloves of garlic
- 1 lb green beans
- 1 pint grape tomatoes
- 1/2 cup kalamata olives, pitted
- 3 anchovy fillets
- 2 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/2 tsp black pepper (divided use)
- 1 skinless salmon fillet
Heat oven to 425 degrees F.
On a large rimmed baking sheet, toss together the garlic, beans, tomatoes, olives, and anchovies (if using) with 1 Tbsp oil and 1/4 tsp pepper. Roast until the vegetables are tender and beginning to brown, 12 to 15 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
Season the salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with the vegetables.
Photo Credit: Con Poulos; Food Styling: Vivian Lui; Prop Styling: Marina Malchin
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