Salmon in Balsamic Cream Sauce

1. Turn oven on to 425ºF. Cut potato into 1/2 inch pieces. Line a baking sheet with foil. Toss potatoes with herb blend and 2 tbsp. olive oil on baking sheet. Season to taste with salt and pepper. Transfer baking sheet to oven and set a timer for 15 minutes.

2. Meanwhile, trim ends from green beans. Chop garlic. Cut shallot into 1/8 inch thin slices. In medium bowl combine green beans with half of the garlic, 1 tbsp. olive oil and the following to taste: red pepper flakes and salt. Add to the other side of baking sheet and return to oven.

3. Pick and chop parsley leaves. Drain salmon and pat dry with paper towel. Brush salmon with 1 tbsp. olive oil, coat with spice blend and season well with salt and pepper.

4. Heat 1 tbsp. olive oil in a small pot over medium. Once hot, add shallots and cook 12 minutes until tender and golden. Add balsamic vinegar to taste, sauce blend, sugar and remaining garlic. Bring to a low boil and cook 12 minutes until sauce is reduced by a third. Stir in cream and cook 12 more minutes or until desired sauce consistency is reached. Remove from heat and whisk in 2 tbsp. cold butter. Taste and adjust seasoning with salt and pepper. Cover and set aside.

5. When timer from Step 1 goes off, carefully add salmon to centre of baking sheet between potatoes and beans. Transfer baking sheet to oven and cook 79 more minutes until vegetables are tender and golden and salmon begins to flake and is an internal temperature of 158°F.

6. Divide salmon, potatoes and green beans between serving plates. Top salmon with balsamic cream sauce. Garnish with parsley. Enjoy!