One Pan Salmon Dinner

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  Salmon(454g)
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  Potato, Yukon Gold
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  1 Tsp Salt, Divided ($0.01)
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  ⅛ tsp freshly cracked black pepper ($0.02)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ginger, Ground(3g)
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  Garlic powder(5g)
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  Brown sugar(30g)
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  Soy Sauce, Low Sodium(15g)
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  Sesame Oil, Toasted(5g)
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  Lemon
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  Green Beans(480g)
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  Sesame seeds(3g)

Instructions

1. 1Slice the potatoes into 1/4-inch thick rounds, toss with olive oil, salt, and pepper, then spread evenly across a large skillet or sheet pan. Cook over medium-high heat for 12–15 minutes, stirring halfway through, until the edges begin to soften and turn golden brown.
2. 2While the potatoes cook, whisk together the ground ginger, garlic powder, brown sugar, soy sauce, and toasted sesame oil in a small bowl to make the glaze.
3. 3Pat the salmon dry with paper towels. Brush both sides of each fillet with the glaze, then top each with a thin lemon slice. Set the salmon aside on a plate.
4. 4Toss the green beans in the remaining glaze from the bowl, then scatter them around the potatoes on the skillet. Sprinkle the green beans with sesame seeds.
5. 5Nestle the glazed salmon fillets among the potatoes and green beans, skin-side down. Cook over medium-high heat for 10–12 minutes, until the salmon reaches an internal temperature of 145°F when a thermometer is inserted into the thickest part, the potatoes are tender, and the green beans are bright green and crisp-tender.
6. 6Divide the salmon, potatoes, and green beans evenly into 4 airtight containers while hot, drizzling any pan juices over each portion.
7. 7Allow containers to cool to room temperature, then seal and refrigerate for up to 4 days.