Sheet Pan Salmon with Blistered Tomatillo Salsa and Beans

Ingredients

• 4 to 5 ButcherBox Sockeye Salmon filets

  defrosted and patted very dry

• Fine sea salt and freshly ground black pepper

• 1 lb small tomatillos

  husked, rinsed, dried, and some halved, others quartered

• 1 small red onion

  chopped

• 1 small Poblano pepper

  stemmed, de-seeded and chopped

• 5 cloves garlic

  minced

• 1 lime

  halved

• ¼ cup olive oil

  plus more for drizzling over salmon

• 2 cups freshly cooked or canned salted pinto beans

  drained

• Sour cream

  for serving

• Fresh cilantro leaves and tender stems

  for serving

• Lime wedges

  for serving