By Codi Ferguson
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the baby potatoes and cut them in half. Mince the garlic cloves. Chop the fresh parsley. Zest and juice the lemon, keeping them separate.
In a large bowl, combine the halved potatoes with 2 tablespoons of the olive oil, half of the minced garlic, half of the lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until potatoes are well-coated.
Spread the seasoned baby potatoes in a single layer on one side of the baking sheet. Place in the preheated oven and roast for 15 minutes.
While potatoes are roasting, prepare the salmon and broccoli. In a small bowl, mix the remaining olive oil, garlic, lemon zest, and lemon juice. Brush the salmon fillets with this mixture on both sides. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the broccoli florets to the other side of the baking sheet, drizzling with a small amount of olive oil and a pinch of salt and pepper.
Place the seasoned salmon fillets on top of the broccoli. Return the baking sheet to the oven and roast everything together for another 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender.
Remove the baking sheet from the oven. Garnish the salmon and vegetables with fresh chopped parsley before serving. Serve hot and enjoy your Italian-style lemon-garlic salmon with roasted potatoes and broccoli.
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By Codi Ferguson
This Dinner Italian Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Baby potatoes, Broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the baby potatoes and cut them in half. Mince the garlic cloves. Chop the fresh parsley. Zest and juice the lemon, keeping them separate.
In a large bowl, combine the halved potatoes with 2 tablespoons of the olive oil, half of the minced garlic, half of the lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until potatoes are well-coated.
Spread the seasoned baby potatoes in a single layer on one side of the baking sheet. Place in the preheated oven and roast for 15 minutes.
While potatoes are roasting, prepare the salmon and broccoli. In a small bowl, mix the remaining olive oil, garlic, lemon zest, and lemon juice. Brush the salmon fillets with this mixture on both sides. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the broccoli florets to the other side of the baking sheet, drizzling with a small amount of olive oil and a pinch of salt and pepper.
Place the seasoned salmon fillets on top of the broccoli. Return the baking sheet to the oven and roast everything together for another 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender.
Remove the baking sheet from the oven. Garnish the salmon and vegetables with fresh chopped parsley before serving. Serve hot and enjoy your Italian-style lemon-garlic salmon with roasted potatoes and broccoli.
Calories per Serving: 450
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