Salmon fillets with baby potatoes and beans in the oven: Healthy dish with 4 ingredients

Best recipes are quick recipes. Everyone knows that. When the little time, in the kitchen, can give delicious, but also healthy solutions for our meal, then we have best seller. The following recipe is delicious, healthy, quick, it needs some ingredients and is prepared in a baking pan, while you do something more difficult than all I described, as soon as you get home from work at night. Throwing everything in a pan and letting your oven do all the work is magic. One more in the plus of this recipe is that cleaning, then, is easy. Since you do not need many dishes and utensils for preparation and that you will bake on baking paper, which will be thrown out immediately afterwards, you will not end up with a sink full of utensils after dinner. This is a huge benefit for those who like cooking but do not want the lazza, which implies. A tip for this dish is to choose fillets, salmon from the center to ensure that they are cooked at the same time. The tail tip of the fish is thin and will end up overcooked and dry if you put it in this recipe. Also, choose small potatoes to make them quick. Salmon fillets with pesto, baby potatoes and beans Ingredients: 1 kilo baby potatoes the smallest you will find 2 tablespoons of extra virgin olive oil separated 1 teaspoon of salt divided 1/2 teaspoon freshly ground black pepper, divided 2 handfuls green beans round (frozen or fresh) 4 salmon fillets with skin 4 tablespoons ready sauce pesto leaf of fresh basil, for garnishing, optionally Execution: Preheat the oven to 220 degrees. Lay a sheet with non-stick baking paper. Wash the potatoes and add bowls, with 1 tablespoon of oil, 1/2 teaspoon salt and 1/4 teaspoon of sweet pepper. Spread on the baking pan that we have prepared and bake for 15 minutes. In the same bowl that we prepared the potatoes, add the green round beans and sprinkle with 1/4 teaspoon of salt. Once the potatoes are cooked for 15 minutes, add the beans to the baking pan and mix with the potatoes. Push the vegetables around the sheet and place the salmon with the peel down in the center. Sauté the salmon with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Spread 2 tablespoons of pesto onto the fillets. Bake until the potatoes start to brown and soften and the salmon breaks easily into pieces, with a fork, i.e. for 12 to 14 minutes.