SALMON WITH VEGGIES AND ROASTED POTATOES

WHAT YOU NEED
  • 1 pound fingerling potatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons of ANCHOR SEASONING STEAK N’ EVERYTHING seasoning
  • 2 tablespoons of ANCHOR SEASONING SEAFOOD seasoning
  • 4 (6 oz) skinless salmon filets
  • 2 tablespoons of melted unsalted butter
  • 1 pound green beans, trimmed

INSTRUCTIONS

  1. Heat oven to 400°F. On a large rimmed baking sheet, toss potatoes with olive oil and ANCHOR SEASONING STEAK N’ EVERYTHING seasoning. Spread in an even layer and roast for 15 minutes until the potatoes start to soften and brown.
  2. While potatoes cook, melt the butter in a microwave safe bowl for 10-15 seconds. Brush butter evenly on the salmon, then evenly coat each salmon filet with ANCHOR SEASONING SEAFOOD seasoning (use more if you’d like added flavor).
  3. Remove the baking sheet from the oven, stir potatoes and push to one side of the sheet pan. Place the salmon on the other side. Reduce the oven temperature to 350°F and place baking sheet into the over for 16 additional minutes.
  4. In a saute pan, add olive oil (medium/high heat). Add the green beans with a sprinkle of both the ANCHOR SEASONING STEAK N’ EVERYTHING + ANCHOR SEASONING SEAFOOD seasoning. Stir regularly for 10-15 minutes until green beans become tender and slightly blistered.
  5. Remove salmon and potatoes from the oven when the potatoes are golden and fork-tender and the salmon is opaque throughout.
  6. Remove green beans from heat and serve with salmon and potatoes.
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