Potato Chip–Crusted Salmon and Roasted Vegetables


Cook everything on one large sheet pan to make prep time and cleanup a breeze. Feel free to use any vegetables you like, but we suggest choosing ones that will reach your desired doneness in time with the crispy salmon.

YIELD 4 servings
PREP TIME 15 minutes
COOK TIME 15–20 minutes

½ pound green beans
1 red bell pepper, chopped
½ onion, chopped
2 tablespoons olive oil, divided
salt and pepper to taste
4 (6-ounce) salmon fillets
3 tablespoons spicy mayonnaise
1 tablespoon chopped fresh dill
1 cup of your favorite spicy potato chips, crushed

1. Preheat the oven to 375°F.
2. Toss the vegetables in 1 tablespoon olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer.
3. Coat the salmon fillets with the remaining olive oil, season with salt and pepper and place on top of the vegetables. Spread the mayonnaise on top of the fillets and sprinkle with the dill and crushed chips.
4. Bake for 12–15 minutes. Broil an additional 2–3 minutes, if desired, and serve hot.

Get more recipes like this in our February 2017 issue, available on newsstands and through Magzter now!

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