Heat oven to 450°F. Empty a 12-ounce bag of fresh
green beans onto a rimmed baking sheet sprayed with
oil. Drizzle with olive oil, season with salt and
pepper, toss, and spread out on pan.
Roast until browned in spots, about 10 minutes. Add
2 cups corn, mix with beans, and push to one end of
pan. Put four 4- to 6-ounce salmon fillets on other
end of pan. Season with salt and pepper.
Mix 1/4 cup mayonnaise with 2 tablespoons shredded
Parmesan. Spread over salmon. Sprinkle 2 more
tablespoons of cheese on top.
Roast until topping is golden at the edges and
salmon is just done, 7 to 9 minutes.
Originally Submitted
3/9/2010
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