# Wild King Salmon with Salsa Verde, Roasted Dragon Tongue Beans & Japanese Sweet Potatoes > Rich wild king salmon gets a bright, briny lift from a chunky parsley, scallion, and caper salsa verde. Roasted Dragon Tongue beans and caramelized Japanese sweet potatoes keep the plate simple and generous—a late-summer California dinner that lets a good fish do most of the work. - URL: https://www.chezjk.com/recipes/roasted-wild-king-salmon-with-salsa-verde-roasted-dragon-tongue-beans-japanese-s - Author: Jonathan Katzman - Cooked and photographed: 2026-08-13 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Wild King Salmon with Salsa Verde, Roasted Dragon Tongue Beans & Japanese Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F22d6d9040f1f18f1.jpg) ## Oven-Roasted Wild King Salmon A short roast preserves king salmon's rich texture without adding a heavy crust that would compete with the fresh salsa verde. ### Ingredients - 4 portions skin-on wild king salmon, 6–7 ounces each, pin bones removed - 1 tablespoon extra-virgin olive oil - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Line a small rimmed baking sheet with parchment. 2. Pat the salmon dry and check for pin bones. Rub with olive oil, season with salt and pepper, and arrange skin-side down with space between portions. 3. Roast for 12–18 minutes, checking at 10 minutes for thinner pieces. The flesh should separate into moist flakes; use an instant-read thermometer in the thickest part and cook to 145°F. 4. Transfer carefully to warm plates and spoon on the salsa verde just before serving. ### Notes - Thickness matters more than portion weight; remove thinner tail pieces before thicker center cuts if they finish first. ## Parsley, Scallion & Caper Salsa Verde Hand-chopped herbs and scallions give the sauce texture, while capers and lemon cut through the salmon's richness. ### Ingredients - 1 cup loosely packed flat-leaf parsley leaves and tender stems - 3 scallions, thinly sliced - 2 tablespoons drained capers, roughly chopped - 1 small clove garlic, finely grated - 1 teaspoon finely grated lemon zest - 2 tablespoons fresh lemon juice - 1/3 cup extra-virgin olive oil - to taste kosher salt and freshly ground black pepper ### Instructions 1. Combine the scallions, capers, garlic, lemon zest, and lemon juice in a bowl. Let stand for 5 minutes to soften the raw allium bite. 2. Finely chop the parsley by hand and stir it into the bowl with the olive oil. 3. Taste before adding salt, since the capers supply plenty. Add pepper and adjust the lemon juice as needed; the sauce should be bright, briny, and loose enough to spoon but not puréed. ### Notes - If sharply acidic, add another tablespoon of olive oil. If too thick, loosen with a teaspoon of water. - For the freshest color, add the parsley within 30 minutes of serving. ## Roasted Dragon Tongue Beans Roasting concentrates the beans' mild sweetness and gives the broad pods lightly browned edges. A little lemon keeps them lively beside the sweet potatoes. ### Ingredients - 1 lb Dragon Tongue beans, stem ends trimmed - 1 1/2 tablespoons extra-virgin olive oil - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 1–2 teaspoons fresh lemon juice ### Instructions 1. Dry the beans thoroughly after washing. Leave the pods whole, removing any tough strings. 2. Toss with the olive oil, salt, and pepper on a rimmed baking sheet and spread into a single layer. 3. Roast at 425°F for 15–20 minutes, tossing once, until tender with a little bite and lightly browned in spots. 4. Toss with lemon juice just before serving. ### Notes - The purple markings naturally fade during cooking; judge doneness by tenderness rather than color. - Use a separate sheet from the sweet potatoes so the beans do not steam in a crowded pan. ## Roasted Japanese Sweet Potato Slabs Broad slices provide plenty of surface for caramelization while keeping the dense centers creamy. Their sweetness balances the salty, acidic salsa verde. ### Ingredients - 1 1/2 lb Japanese sweet potatoes, scrubbed, skins left on - 2 tablespoons extra-virgin olive oil - 3/4 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes lengthwise into slabs about 1/2 inch thick. 2. Toss with olive oil, salt, and pepper, then arrange in a single layer on a rimmed baking sheet, leaving space between slices. 3. Roast for 20 minutes, then turn with a thin spatula. Continue roasting for 10–20 minutes until both sides are deeply golden and a knife slides easily through the centers. 4. Hold uncovered in a warm spot for a few minutes if needed; covering traps steam and softens the browned surfaces. ### Notes - If slices brown before the centers soften, move the tray to a lower rack and reduce the oven to 400°F. ## Overall Timing / Workflow The sweet potatoes start first, with beans and salmon joining later so everything finishes close together. ### Instructions 1. 0:00 — Heat the oven to 425°F with racks in the upper and lower thirds. Prepare the sweet potatoes and put them in the oven. 2. 0:10 — Trim and dry the beans. Prepare the salsa verde ingredients and season the salmon. 3. 0:20 — Turn the sweet potatoes and add the beans on a separate tray. Leave space for a small salmon tray, using a third rack if available. 4. 0:25 — Add the salmon. Stir the parsley and olive oil into the salsa verde. 5. 0:30–0:40 — Toss and check the beans, check the potatoes for tenderness, and begin checking the salmon's temperature. Remove each component as it finishes. 6. If the oven cannot fit three trays without crowding, finish the vegetables first and hold them uncovered while the salmon roasts. Finish the beans with lemon and plate immediately. ### Notes - Allow about 50–60 minutes total, including oven preheating; exact timing depends on salmon thickness and oven capacity. ## Plating Keeping the sides distinct preserves their textures and makes the green salsa the focal point of the fish. ### Instructions 1. Arrange two or three overlapping sweet potato slabs on each warm plate. 2. Place a generous bundle of beans alongside and add one salmon portion. 3. Spoon 2–3 tablespoons of salsa verde across the salmon, leaving some fish visible. Serve any remaining salsa at the table. ## Leftover Path Salmon stays moist when served cold or reheated gently, while the roasted vegetables can be refreshed separately. ### Instructions 1. Refrigerate salmon, vegetables, and salsa verde in separate airtight containers within 2 hours of cooking. Use the salmon and vegetables within 3 days and the salsa within 2 days. 2. Serve leftover salmon cold with the salsa verde, or reheat covered at 275°F with a small splash of water until it reaches 165°F. 3. Refresh sweet potatoes in a 400°F oven for 10–15 minutes. Add the beans for the final few minutes, or serve them at room temperature. 4. For a second meal, flake the cold salmon over the beans and chopped sweet potatoes, then dress with the remaining salsa verde. 5. If using salmon cooked on an earlier night, count storage time from its original cooking date; reheating does not restart the clock. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.