Herb-Roasted Salmon & Easy Green Beans


For those of you who know me well, you know that I have a sensitive stomach to travel. For those of you who don’t, you probably now know more than you wished you had. Anyway, whenever I get back from a vacation or an indulgent weekend, I always feel the need to detox my system of creamy, heavy foods or starchy carbs until I feel more…regular. But magically, this was not the case after 10 days in Italy! Perhaps it was the better quality of ingredients, or not having any crappy processed foods, or just walking everywhere. Whatever the reason, I’m hoping to continue the trend of eating lots of fresh, quality food (until I dig into the candy bowl tomorrow). So, the other night I made one of my go-to, quick, easy, and healthy recipes (inspired by an Ina recipe, of course): Herb-Roasted Salmon. I didn’t mean for the green beans to be included in this post, but they were so simple and tasty that I had to share them with you all. Buon appetito!


Herb-Roasted Salmon


2 salmon filets

2 tbsp olive oil

juice of 1 lemon

1/4 cup finely chopped scallions (white & light green parts only)

1/4 cup finely chopped parsley

1/4 cup finely chopped dill

1/4 cup dry white wine

1. Preheat oven to 425. Place salmon in a glass baking dish and season with salt & pepper. In a small bowl, whisk together olive oil and lemon juice. Drizzle marinade over the salmon. Let sit for about 15 minutes.

2. In a small bowl, mix together the chopped herbs. Lightly press the herbs on top of the salmon.

3. Roast 10-12 minutes until salmon is just opaque in the center. Cover with foil and let sit for another 15 minutes.

Easy Green Beans


1 bag pre-trimmed and cleaned green beans

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup chicken broth

1. Heat oil in a large skillet over medium-high heat. Add the green beans, garlic powder, onion powder, and sauté for a few minutes until fragrant and beans are just starting to become tender.

2. Add broth to the pan, turn down the heat slightly, and cover for about 5 minutes more until beans are cooked through but still have a bit of crunch.


3 thoughts on “Herb-Roasted Salmon & Easy Green Beans

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