One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Heirloom Cherry Tomatoes

• Gluten free
• Paleo

• Meat

  • 1 Filet wild caught salmon, large

• Produce

  • 8 cloves Garlic
  • 3 Garlic cloves, rough
  • 1 Green beans, fresh whole
  • 2 pints Heirloom cherry tomatoes
  • 1 Herb mixture
  • 1 handful Parsley
  • 2 Shallots

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Tools & Equipment

  • 1 sheet Parchment paper

Found on waitingonmartha.com

Ingredients

• 1 large filet wild caught salmon (or 4 individual filets) with skin-on and de-boned
• fresh green beans, whole
• 2 pints heirloom cherry tomatoes
• 2 shallots, sliced
• 3 garlic cloves, rough chopped
• salt and pepper, to taste
• 4 tbs+ olive oil
• 2-3 tbs. balsamic vinegar
• herb mixture*
• 1 sheet parchment paper
• 8 cloves of garlic
• handful parsley, thyme, oregano, basil and a little rosemary, chopped
• 1 tablespoon olive oil
• Salt & pepper

Directions

• Preheat oven to 400 F degrees. Assemble tomatoes to one side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top. Add green beans to sheet pan, top with sliced shallots and rough chopped garlic. Season with salt, pepper, and drizzle olive oil on top. Make herb mixture; combine all chopped herbs into a pile on cutting board. Drizzle with olive oil and mix into a paste with your fingers (only enough for it all to bind together). Assemble salmon filets on sheet pan and rub herb mixture on top. Cook for approx. 20 minutes (or until tomatoes are bursting).