By Amanda Spencer
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the same baking sheet. Season them with salt and pepper.
In a small bowl, combine 1 tablespoon of melted butter, 1 tablespoon of chopped parsley, 1 tablespoon of chopped dill, and the zest of 1 lemon. Spread this herb mixture evenly over the top of the salmon fillets.
Place the baking sheet in the preheated oven and bake for 25 minutes, or until the potatoes are golden and crispy, and the salmon is cooked through (it should flake easily with a fork).
While the salmon and potatoes are baking, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Drain and toss with 1 tablespoon of butter, salt, and pepper.
Serve the herb-crusted salmon fillets alongside the garlic-roasted potatoes and steamed green beans. Garnish with lemon wedges for squeezing over the top.
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By Amanda Spencer
This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the same baking sheet. Season them with salt and pepper.
In a small bowl, combine 1 tablespoon of melted butter, 1 tablespoon of chopped parsley, 1 tablespoon of chopped dill, and the zest of 1 lemon. Spread this herb mixture evenly over the top of the salmon fillets.
Place the baking sheet in the preheated oven and bake for 25 minutes, or until the potatoes are golden and crispy, and the salmon is cooked through (it should flake easily with a fork).
While the salmon and potatoes are baking, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Drain and toss with 1 tablespoon of butter, salt, and pepper.
Serve the herb-crusted salmon fillets alongside the garlic-roasted potatoes and steamed green beans. Garnish with lemon wedges for squeezing over the top.
Calories per Serving: 550
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