INGREDIENTS:
1 pound baby red potatoes
2 pounds salmon
8 ounces green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC BUTTER SAUCE
1/2 cup unsalted butter, melted
1 tablespoon brown sugar
1 tablespoon lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, and rosemary; season with salt and pepper, to taste. Set aside.
In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
Place potatoes, salmon, and green beans in a single layer onto the prepared baking sheet.
Drizzle green beans and potatoes with olive oil and sprinkle with garlic; season with salt and pepper, to taste.
Spoon the butter mixture over the salmon.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.
Serve immediately, garnished with parsley, if desired.