By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a bowl, add 1 tablespoon of olive oil, minced garlic, rosemary leaves (removed from the sprigs), salt, and pepper. Toss to coat evenly.
Spread the potatoes in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown and tender.
While the potatoes are baking, season the salmon fillets with salt and pepper and drizzle with 1 tablespoon of olive oil. Place them on a second baking sheet, skin-side down.
After the potatoes have baked for about 15 minutes, add the salmon to the oven. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
Meanwhile, trim the ends of the green beans. Heat a large skillet over medium heat and add a splash of water. Add the green beans and cover to steam for 3-5 minutes until bright green and slightly tender.
Uncover the pan and let the remaining water evaporate. Add a small drizzle of olive oil, salt, and pepper to the green beans. Sauté for an additional 3-4 minutes until tender-crisp.
Once everything is cooked, arrange the salmon, potatoes, and green beans on plates. Squeeze fresh lemon juice over the salmon before serving.
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By Jennifer Bridges
This Dinner Seafood Healthy Baked recipe is ready in 45 minutes and features Salmon fillets, Baby/roasting potatoes, Fresh rosemary and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a bowl, add 1 tablespoon of olive oil, minced garlic, rosemary leaves (removed from the sprigs), salt, and pepper. Toss to coat evenly.
Spread the potatoes in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown and tender.
While the potatoes are baking, season the salmon fillets with salt and pepper and drizzle with 1 tablespoon of olive oil. Place them on a second baking sheet, skin-side down.
After the potatoes have baked for about 15 minutes, add the salmon to the oven. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
Meanwhile, trim the ends of the green beans. Heat a large skillet over medium heat and add a splash of water. Add the green beans and cover to steam for 3-5 minutes until bright green and slightly tender.
Uncover the pan and let the remaining water evaporate. Add a small drizzle of olive oil, salt, and pepper to the green beans. Sauté for an additional 3-4 minutes until tender-crisp.
Once everything is cooked, arrange the salmon, potatoes, and green beans on plates. Squeeze fresh lemon juice over the salmon before serving.
Calories per Serving: 570
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