Broiled Salmon with Tomato Relish, Green Beans and Mashed Potatoes

Place the sliced lemons on a cooling rack that has been seated into a baking sheet pan.

Divide the lemon slices to each one of the salmon fillets comfortable sit on top of them. If needed, slice an additional lemon.

Lightly spray the salmon fillets with vegetable spray and sprinkle with season salt and pepper. Lightly spray the salmon fillets one more time to lightly coat them again with vegetable oil. Set aside.

Be sure to thoroughly clean the Russet potatoes and once they are chopped, add them to a large pot and cover with cold water. Bring the pot to a boil, reduce the heat and continue cooking until the potatoes are fork tender. Drain all but about 1 cup of potato water from the pot.

Using a potato masher, mash the potatoes until creamy, add season salt and pepper to taste. Cover and set aside to keep warm.

To prepare the tomato relish and green beans, heat a large sauté pan on the stove and add just enough cooking oil to lightly coat the bottom of the pan. Add the chopped onion and minced garlic and sauté for 5 minutes. Add the cherry tomatoes, prepared green beans and the water. Cover the pan and let the mixture cook down until there is about 1/2 cup of liquid. Be sure to check and stir as needed as well as the tenderness of the green beans. If needed, adjust the cooking time and liquid to accommodate the green beans. Cover to keep warm.

Turn the oven on broil and place the salmon underneath the broiler for about 5 minutes or until it is cooked through. Cooking times will vary depending on the thickness of the salmon fillets so adjust accordingly. Be sure to watch the fillets so they don’t burn. When they are cooked through, remove from under the broiler.

To plate the dish, place a spoonful of the mashed potatoes into the center of the plate with a portion of the tomato relish and green beans to the side. Place a salmon fillet on top of the tomato relish and green beans spooning some of the relish over the salmon and a little onto the potatoes.

Remove about 1 tbsp of lemon zest from a lemon and chop it into 1 cup of Italian parsley to create a lemon parsley. Sprinkle over the top of your dish, serve and enjoy!