By Amanda Spencer
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic. Spread them on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the baking sheet. Rub them with a little olive oil, then season with salt and pepper.
In a small bowl, combine chopped parsley, dill, lemon zest, and a pinch of salt and pepper. Gently press the herb mixture onto the top of each salmon fillet to form a crust.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden and the salmon is cooked through (flakes easily with a fork).
While the salmon and potatoes are baking, bring a pot of salted water to a boil. Add the green beans and cook for about 4-5 minutes until they are tender-crisp. Drain and set aside.
In a small skillet, melt the butter over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant. Add the green beans, tossing them in the garlic butter, and season with salt and pepper.
Serve the salmon with roasted potatoes, steamed green beans, and lemon wedges on the side.
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By Amanda Spencer
This Main Course Seafood Dinner recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic. Spread them on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the baking sheet. Rub them with a little olive oil, then season with salt and pepper.
In a small bowl, combine chopped parsley, dill, lemon zest, and a pinch of salt and pepper. Gently press the herb mixture onto the top of each salmon fillet to form a crust.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden and the salmon is cooked through (flakes easily with a fork).
While the salmon and potatoes are baking, bring a pot of salted water to a boil. Add the green beans and cook for about 4-5 minutes until they are tender-crisp. Drain and set aside.
In a small skillet, melt the butter over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant. Add the green beans, tossing them in the garlic butter, and season with salt and pepper.
Serve the salmon with roasted potatoes, steamed green beans, and lemon wedges on the side.
Calories per Serving: 450
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