INGREDIENTS
Salmon & Marinade:
2
medium-large salmon fillets (1 2/2-2 lbs.)
2 tbsp
olive oil
2 tbsp
fresh squeezed lemon juice (1/2 lemon, get a couple lemons for this recipe so you have wedges for serving)
2 tbsp
Dijon mustard
1/4 cup
parsley, plus more for serving
1 tbsp
capers, drained
2 tbsp
butter (can substitute same amount coconut oil)
kosher salt and fresh ground pepper pepper to taste (start with 1/4 tsp. of each)
Roasted Red Potatoes with Dill:
2 1/2
lbs. red potatoes (5 lg. red potatoes), cubed about 3/4 inch
2 tbsp
olive oil
1 tsp
dried dill (or substitute 1 tablespoon fresh chopped dill)
kosher salt and fresh ground pepper pepper to taste (start with 1/4 tsp. of each)
Roasted Green Beans:
1 lb
green beans, washed and ends trimmed
1 tbsp
olive oil
kosher salt and fresh ground pepper pepper to taste (start with 1/4 tsp. of each)