Fancy enough for hosting but easy enough to knock out after a long day at work.

Looking for a simple yet satisfying dinner that’s packed with flavor AND nutrition? This Sheet Pan Salmon with Green Beans, Potatoes, and Olives satisfies! Not only is it easy to make, but it also brings together the goodness of heart-healthy salmon with the flavors of the Mediterranean (like roasted lemons and briny olives). Plus, cleanup is easy—just one pan!

Ingredients:

• 4 wild-caught salmon fillets, seasoned with salt and pepper
• 3 cups green beans, trimmed (or any other vegetable, such as broccoli or cauliflower)
• 1 pound baby potatoes, halved (I like the medley baby potatoes, which include purple potatoes)
• 2 lemons, quartered
• Olive oil
• Salt and pepper
• 1/2 cup green olives

Instructions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. Arrange the potatoes and green beans (or any other vegetable) on the baking sheet. Toss with olive oil, salt, and pepper. Also, place the lemon halves on the baking sheet.
3. Bake the potatoes, green beans, and lemons x 20 minutes. Remove the pan from the oven. Toss the potatoes and green beans.
4. Add the salmon to the pan.
5. Add olives to the pan.
6. Bake everything for another 15 minutes, until the salmon is cooked through. (Cooking time for salmon will vary depending on how thick it is).
7. Remove from the oven and squeeze the roasted lemons over the salmon.

This dish is really good with Green Goddess Dressing! Or try drizzling pesto or tzatziki on top of the salmon. Yum!

My favorite wild-caught salmon is Alaska Fresh Seafood. It comes frozen, and because it’s frozen at peak freshness, it doesn’t taste fishy. You can order it online here.