Roasted Salmon & Succotash

Roasted Salmon & Succotash
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 pound green beans, trimmed
  • 1 ear corn, kernels cut from the cob
  • 6 ounces cherry tomatoes
  • 2 tablespoons olive oil
  • 1 pound salmon fillet
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh dill


Preheat the oven to 425 degrees . On a rimmed baking sheet, toss the green beans, corn and tomatoes with the oil. Arrange in a single layer. Place the salmon in the center, skin side down; season with salt and pepper.

Roast until the vegetables are tender and browned in spots and the salmon is just opaque in the center, about 20 minutes.

Meanwhile, in a small bowl, mix the sour cream and 1 tbsp. dill; season.

Sprinkle the salmon with the remaining 1 tbsp. dill. Serve warm or at room temperature with the sauce.