By Jennifer Bridges
Preheat the oven to 200°C (400°F).
Wash the baby potatoes and cut them into halves or quarters, depending on their size.
Place the potatoes in a large bowl. Mince 2 garlic cloves and add to the bowl, along with 1 tablespoon of olive oil, salt, pepper, and the leaves from 2 sprigs of rosemary. Toss to coat evenly.
Spread the potatoes on a baking sheet in a single layer and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
While the potatoes are baking, prepare the salmon. Rub each fillet with a little olive oil, then season with salt, pepper, and a squeeze of lemon juice.
Place the salmon fillets on a lined baking sheet. Once the potatoes have been baking for 15 minutes, add the salmon to the oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, trim the ends of the green beans and rinse them under cold water.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans and sauté for 5-7 minutes, or until tender but still crisp. Season with salt and pepper to taste and a splash of lemon juice.
Remove the potatoes and salmon from the oven. Serve the baked salmon fillets with garlic-rosemary potatoes and sautéed green beans on the side. Garnish the salmon with additional lemon wedges if desired.
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By Jennifer Bridges
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features Salmon fillets, Baby potatoes, Fresh rosemary and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 200°C (400°F).
Wash the baby potatoes and cut them into halves or quarters, depending on their size.
Place the potatoes in a large bowl. Mince 2 garlic cloves and add to the bowl, along with 1 tablespoon of olive oil, salt, pepper, and the leaves from 2 sprigs of rosemary. Toss to coat evenly.
Spread the potatoes on a baking sheet in a single layer and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
While the potatoes are baking, prepare the salmon. Rub each fillet with a little olive oil, then season with salt, pepper, and a squeeze of lemon juice.
Place the salmon fillets on a lined baking sheet. Once the potatoes have been baking for 15 minutes, add the salmon to the oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, trim the ends of the green beans and rinse them under cold water.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans and sauté for 5-7 minutes, or until tender but still crisp. Season with salt and pepper to taste and a splash of lemon juice.
Remove the potatoes and salmon from the oven. Serve the baked salmon fillets with garlic-rosemary potatoes and sautéed green beans on the side. Garnish the salmon with additional lemon wedges if desired.
Calories per Serving: 520
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