By Amanda Spencer
Preheat your oven to 200°C (390°F).
Halve the baby potatoes and toss them with 1 tablespoon of olive oil, the minced garlic cloves, salt, and pepper.
Spread the potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes until golden and crispy, turning halfway through cooking time.
While the potatoes are roasting, prepare the salmon by patting the fillets dry with paper towels.
Mix together the chopped parsley and dill, lemon zest, a pinch of salt, and black pepper. Spread the herb mixture evenly over the tops of the salmon fillets.
Place the herb-crusted salmon fillets on a greased or lined baking tray. When the potatoes have about 15 minutes left, place the salmon in the oven.
Meanwhile, bring a pot of water to boil and steam the green beans for 5-7 minutes until tender yet crisp. Drain and season lightly with salt and a small pat of butter, if desired.
Once cooked, remove the salmon and potatoes from the oven. Serve the herb-crusted salmon with the garlic-roasted baby potatoes and steamed green beans. Add lemon wedges on the side for drizzling.
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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 750 calories total.
Preheat your oven to 200°C (390°F).
Halve the baby potatoes and toss them with 1 tablespoon of olive oil, the minced garlic cloves, salt, and pepper.
Spread the potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes until golden and crispy, turning halfway through cooking time.
While the potatoes are roasting, prepare the salmon by patting the fillets dry with paper towels.
Mix together the chopped parsley and dill, lemon zest, a pinch of salt, and black pepper. Spread the herb mixture evenly over the tops of the salmon fillets.
Place the herb-crusted salmon fillets on a greased or lined baking tray. When the potatoes have about 15 minutes left, place the salmon in the oven.
Meanwhile, bring a pot of water to boil and steam the green beans for 5-7 minutes until tender yet crisp. Drain and season lightly with salt and a small pat of butter, if desired.
Once cooked, remove the salmon and potatoes from the oven. Serve the herb-crusted salmon with the garlic-roasted baby potatoes and steamed green beans. Add lemon wedges on the side for drizzling.
Calories per Serving: 750
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