By Amanda Spencer
Preheat your oven to 200°C (400°F).
In a large bowl, combine the halved baby potatoes, 1 tablespoon of olive oil, minced garlic, salt, and pepper. Toss until the potatoes are well coated.
Transfer the potatoes to a baking sheet and roast in the oven for 25 minutes or until golden brown and tender.
While the potatoes are roasting, prepare the salmon by patting it dry with paper towels. Season both sides of the fillets with salt and pepper.
Mix together chopped parsley, dill, and lemon zest in a small bowl. Coat the top of each salmon fillet with this herb mixture, pressing gently to adhere.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Add them to the oven with the potatoes for the final 12-15 minutes of cooking, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and potatoes are in the oven, bring a pot of water to a boil and add a pinch of salt. Add the trimmed green beans and boil for about 3-4 minutes until they are bright green and tender-crisp.
Drain the green beans and toss with 1 tablespoon of butter. Season with salt and pepper to taste.
Remove the potatoes and salmon from the oven. Divide the potatoes, salmon, and green beans among plates.
Serve with lemon wedges on the side for squeezing over the salmon and potatoes. Enjoy!
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By Amanda Spencer
This Dinner Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F).
In a large bowl, combine the halved baby potatoes, 1 tablespoon of olive oil, minced garlic, salt, and pepper. Toss until the potatoes are well coated.
Transfer the potatoes to a baking sheet and roast in the oven for 25 minutes or until golden brown and tender.
While the potatoes are roasting, prepare the salmon by patting it dry with paper towels. Season both sides of the fillets with salt and pepper.
Mix together chopped parsley, dill, and lemon zest in a small bowl. Coat the top of each salmon fillet with this herb mixture, pressing gently to adhere.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Add them to the oven with the potatoes for the final 12-15 minutes of cooking, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and potatoes are in the oven, bring a pot of water to a boil and add a pinch of salt. Add the trimmed green beans and boil for about 3-4 minutes until they are bright green and tender-crisp.
Drain the green beans and toss with 1 tablespoon of butter. Season with salt and pepper to taste.
Remove the potatoes and salmon from the oven. Divide the potatoes, salmon, and green beans among plates.
Serve with lemon wedges on the side for squeezing over the salmon and potatoes. Enjoy!
Calories per Serving: 600
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