Crispy Salmon with Finger Potatoes & Romano Beans

It was only 2 weeks ago, during Thanksgiving, that my Aunt made this for dinner on Saturday night. I changed it up a bit but it’s basically the same recipe, I added a vegetable serving. I love the colors of this dish. I also like the crispy skin :] dscn1290blog [100% organic & wild]


  • 3 cloves of garlic, thinly sliced
  • ¾ lb Romano beans, cut in half
  • Half of large lemon, or 1 small lemon
  • 2 TBS butter
  • Olive oil
  • 1 lb finger potatoes
  • Coarse salt
  • Thick salmon fillet
  • 2 TBS sliced almonds
  • Water


  1. Preheat oven to 500ºF
  2. Wash potatoes and cut in half
  3. Pour olive oil over potatoes liberally and sprinkle with coarse salt
  4. Then place in oven and start baking for 20-25 minutes
  5. Pour 2 TBS olive oil in frying pan on high heat
  6. Pat dry fillet with paper towels to avoid splattering
  7. Place fillet in pan with the skin side down first, cook for 2 minutes, flip over for 1 minute then remove from heat immediately and place in over dish
  8. Cut the butter into slices and place on top of fillet
  9. Cut and squeeze lemon over fillet, bake lemons with fish in oven for 10-15 minutes
  10. Meanwhile, cook Romano beans with sliced garlic in ½ TBS olive oil
  11. Add a little bit of water to beans and cook thoroughly for 6-7 minutes
  12. Remove beans from heat and put aside
  13. Take out potatoes and fish when time is up
  14. Place them all side by side, top beans with sliced almonds, and lastly, squeeze remaining lemon over fillet

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