Fresh salmon filet

1.5 lbs. potatoes (I love baby yellow potatoes)

24 oz. fresh green beans or 2 bundles of fresh asparagus

Tony Chacheres Creole seasoning

Garlic salt

Lemon pepper seasoning

Lemon juice or lemon slices 

Preheat oven to 400 degrees. 

 

I use two nonstick cookie sheets. I either spray them with cooking spray or lightly grease them with oil. Wash and halve the baby potatoes, place them on one cookie sheet sliced side up. I season them with Tony Chacheres and place them in the oven on the top rack. 

 

On the other cookie sheet I place my green beans and season with garlic salt and then slice my salmon filet into servings. I lay the salmon skin side down and season with lemon pepper seasoning and either lemon juice or a slice of lemon on each serving. 

 

I place that cookie sheet on the second rack and bake 20-35 minutes until the green beans are al dente.