Salmon with roasted parsnip and green beans

30 min · 2 servings · 681 kcal

Theresa Aigner · @aignerkocht

A weeknight dinner that needs one tray and one pan. Parsnip is unlimited, which is rare and useful; green beans stop at seventy-five grams each because of the sorbitol.

Ingredients

• salmon300 g
• parsnip300 g
• green beans150 g
• garlic infused olive oil2 tbsp
• walnuts30 g
• lemon1 pc
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Heat the oven to 220 C. Cut the parsnip into batons, toss with half the oil, salt and thyme, and roast fifteen minutes.
2. Boil the beans four minutes in well-salted water so they stay squeaky, then drain.
3. Season the salmon and fry it skin down in the rest of the oil over medium-high heat for five minutes without moving it, then one minute on the flesh side.
4. Toss the beans and the roasted parsnip together with the chopped walnuts and a hard squeeze of lemon.
5. Serve the salmon on top, skin up so it stays crisp.

Per serving