Sheet-pan salmon and green beans
Einheiten
Portionen
Zutaten
- 2 Lachsfilets, mit Haut gerundet
- 400 g grüne Bohnen, geputzt gerundet
- 20 ml Olivenöl gerundet
- 5 g feines Salz gerundet
- 1 Zitrone gerundet
- 20 g Butter gerundet
Zubereitung
Method
- Heat the oven to 200°C and line a tray.
- Toss the green beans with olive oil and salt, and spread them over one side of the tray.
- Pat the salmon dry, set it skin-side down on the other side, and drizzle with oil and salt.
- Roast 12 to 15 minutes. The salmon is done when it flakes easily with a fork and looks opaque.
- Squeeze lemon over the tray and drop a small knob of butter on each fillet to melt.
Notes
- Steffi tip. Thicker fillets need the full 15 minutes. The main risk is overcooking, so pull it as soon as it flakes.
- On the Masterbuilt, do both over charcoal instead. Salmon takes about 4 to 5 minutes per side over medium heat.
- Not to be confused with the sheet-pan salmon with sweet potato and broccoli already in the archive. That one is a four-portion meal-prep tray built on sweet potato, which is a starch, so it is not keto. This is the two-portion keto version: green beans only, no spice rub, lemon and butter at the end.
- Friday is fish day in this week, and it is the one rule nobody has ever argued about.
- Cook the third fillet if you have it. Cold salmon over greens is Saturday midday and it takes no work at all.