Variation: Asparagus would be an excellent substitute for the green beans in this recipe.
4 salmon filets, deboned and with skin-on
1 pound fresh green beans, whole
3 to 4 cups heirloom cherry tomatoes
2 shallots, sliced
3 garlic cloves, minced
salt and pepper, to taste
4 to 5 tablespoons olive oil
2 to 3 tablespoons balsamic vinegar
8 cloves of garlic
handful parsley, thyme, oregano, basil and a little rosemary, chopped
1 tablespoon olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Preheat oven to 400 degrees. For the herb mixture, make a paste with all chopped herbs, garlic, olive oil and salt and pepper. Season salmon filets with salt and pepper. Place on one side of sheet pan and spread herb mixture on top. Arrange tomatoes on other side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top. Place green beans in the middle, topping with sliced shallots and rough chopped garlic. Season with salt and pepper. Drizzle with olive oil. Cook for approximately 20 minutes until salmon is firm and slightly brown and tomatoes are bursting.