× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Roast Salmon, Fingerling Potatoes and Green Beans with Charmoula and Yogurt Sauce

Charmoula is a flavorful herb and spice marinade used in Algerian, Moroccan and Tunisian cooking. Here it’s used to add a depth of flavor to the salmon, green beans and potatoes.

Share this

Print Recipe
Potato Type: Fingerling
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

25 Mins

Cook Time

20 Mins

Serving

Serves 4

Description

Charmoula is a flavorful herb and spice marinade used in Algerian, Moroccan and Tunisian cooking. Here it’s used to add a depth of flavor to the salmon, green beans and potatoes.

Ingredients

  • 1 tablespoon cumin seeds
  • 2 large lemons
  • 1 1/4 cups coarsely chopped packed fresh cilantro, divided
  • 3 teaspoons finely chopped garlic, divided
  • 2 teaspoons paprika
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons vegetable broth or water
  • 1 cup plain nonfat yogurt
  • 1 1/4 lbs mixed fingerling potatoes, cut lengthwise in half
  • 4 (4-ounce) skinless salmon fillets (about 1-inch thick)
  • 10 ounces green beans, ends trimmed

Preparation

  1. Preheat the oven to 450⁰F. Stir cumin seeds in small skillet over medium heat until lightly toasted and fragrant, about 2 minutes. Set aside.
  2. Using Microplane or other fine grater, grate enough lemon peel to measure 1 teaspoon. Cut lemons in half; squeeze enough juice to measure 3 tablespoons.
  3. Transfer cumin, 1 tablespoon lemon juice, 1 cup cilantro, 2 teaspoons garlic and paprika to food processor; pulse until cilantro is finely chopped. With machine running, add oil, then vegetable broth or water and blend until cilantro is finely minced. Transfer charmoula to bowl. Season to taste with salt and pepper.
  4. Mix yogurt, remaining 2 tablespoons lemon juice, 1 teaspoon lemon peel, remaining 1/4 cup cilantro and remaining 1 teaspoon garlic in small bowl. Set yogurt sauce aside.
  5. Toss potatoes with 1 tablespoon Charmoula on heavy large rimmed baking sheet. Place salmon in center of another heavy large rimmed baking sheet, spacing apart. Drizzle each salmon fillet with 1 tablespoon Charmoula; turn to coat on all sides. Surround salmon with green beans; drizzle beans with remaining Charmoula and toss to coat.
  6. Place potatoes and salmon with green beans in oven. Roast salmon and green beans until salmon is almost opaque in center and green beans are crisp-tender, about 8 minutes. Remove salmon and green beans from oven, but let rest on hot baking sheet while potatoes finish roasting. Continue roasting potatoes until tender, about 8 minutes longer. Transfer salmon, green beans and potatoes to plates. Pass yogurt sauce separately.

 

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

431.6

Fat

16.2g

Sodium

103.4mg

Cholesterol

72.9g

Vitamin C

55.2mg

Carbohydrates

41.2g

Fiber

6.7g

Protein

32.6g

Potassium

1487.3mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up