By Andy Lam
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
Toss the halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread them out on the prepared baking sheet and place in the oven to bake for 20 minutes.
In the meantime, season the salmon fillet with a pinch of salt and pepper. Squeeze half of the lemon over the top and sprinkle with 2 tbsp of chopped fresh dill.
After the potatoes have been baking for 10 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the seasoned salmon on the other side. Return to the oven and bake for an additional 15 minutes.
While the salmon and potatoes are baking, bring a pot of water to boil and steam the broccoli florets for about 4-5 minutes until they are bright green and tender-crisp. Drain and toss with 1 tsp butter and a pinch of salt.
Remove the salmon and potatoes from the oven once the salmon is cooked through and flakes easily with a fork, and the potatoes are golden brown and tender.
Plate the baked salmon and potatoes, serving alongside the steamed broccoli. Garnish with additional dill and lemon wedges if desired.
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This Dinner Seafood Healthy recipe is ready in 40 minutes and features salmon fillet, baby potatoes, halved, broccoli florets and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
Toss the halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread them out on the prepared baking sheet and place in the oven to bake for 20 minutes.
In the meantime, season the salmon fillet with a pinch of salt and pepper. Squeeze half of the lemon over the top and sprinkle with 2 tbsp of chopped fresh dill.
After the potatoes have been baking for 10 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the seasoned salmon on the other side. Return to the oven and bake for an additional 15 minutes.
While the salmon and potatoes are baking, bring a pot of water to boil and steam the broccoli florets for about 4-5 minutes until they are bright green and tender-crisp. Drain and toss with 1 tsp butter and a pinch of salt.
Remove the salmon and potatoes from the oven once the salmon is cooked through and flakes easily with a fork, and the potatoes are golden brown and tender.
Plate the baked salmon and potatoes, serving alongside the steamed broccoli. Garnish with additional dill and lemon wedges if desired.
Calories per Serving: 480
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