Roasted salmon with carrots & green beans

Method

1. Defrost salmon fillets, if frozen.
2. Preheat oven to 390°F.
3. Place salmon fillets in a roasting pan or baking dish.
4. Then place carrots in a different roasting pan than the one that includes the fillets. This way the veggies are not going to get a salmon flavor.
5. Pour 2 tablespoons of olive oil over the salmon fillets.
6. Pour the remaining olive olive oil over the carrots and green beans.
7. (Optional) Add the garlic underneath the carrots or beans. (Note: if the garlic is on top it’ll burn when roasted and release a bad smell. Keep it tucked in below the carrots.)
8. Sprinkle half salt and pepper over the fillets and veggies.
9. Flip the fillets and sprinkle them with the remaining salt and pepper.
10. Add water to the veggies’ pan bottom. Pour it slowly in a corner of the pan so that it doesn’t rinse the seasoning off the carrots and green beans.
11. Place the veggies pan in the oven. Store the salmon pan in the fridge.
12. 30 minutes later take the salmon pan out of the fridge and place in the oven next to the veggies’ pan.
13. 20 min flip the salmon if needed.
14. Continue baking each pan for another 20 min or until veggies and salmon are tender.
15. If at any point while backing the bottom of the veggies pan is completely dry but the potatoes are not done yet, then add a little bit of water (usually less than ½ a cup.)
16. Remove from oven. Allow veggies to cool for 10 minutes before serving.