Sheet-Pan Salmon with Green Beans, Potatoes, Olives, and Spicy Tahini

Directions

Spicy Tahini Sauce

1. Add all ingredients to a food processor with 4 tablespoons of water and process until smooth, adding a bit more water to achieve your desired consistency. Season to taste with salt.

Prep the veggies:

1.  Cut 1 pound (454 g) baby potatoes and 2 lemons in half and transfer to a bowl. Toss with a good drizzle of olive oil, season well with salt and pepper, and arrange the potatoes and lemon halves on the baking sheet, cut side down.Trim the ends off 8 ounces (226 g) green beans.

Cook the veggies:

1.  Roast the potatoes and lemons until beginning to turn golden, 20 to 25 minutes. Give the potatoes a little shake and remove the pan from the oven. 

Cook the fish and serve:

1. Season four 4- to 6-ounce (115 to 170 g) salmon fillets generously with salt and pepper. Add to the pan along with the potatoes. Use the same bowl you tossed the potatoes in to toss the green beans with some oil and a little salt and pepper. Add to the pan, making sure everything in the pan has a little room to breathe. Roast until the salmon is cooked through, about 20 minutes more. Toss 1/2 cup (100 g) olives with the potatoes and green beans. Drizzle with spicy tahini and sprinkle with ¼ cup (60 g) pistachios and serve.