By Katie Marowsky
Preheat your oven to 400°F (200°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Toss them with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet, leaving room for the green beans and salmon later.
Place the baking sheet with the potatoes in the oven and roast for 20 minutes.
Meanwhile, prepare the salmon marinade. In a small bowl, mix 2 tbsp olive oil, 2 tbsp melted butter, the juice of 1 lemon, 4 minced garlic cloves, 1/4 cup chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
Remove the potatoes from the oven after 20 minutes. Add the green beans to the baking sheet, tossing them in with the potatoes. Make some space for the salmon fillets.
Place the salmon fillets on the baking sheet. Drizzle or brush the lemon-herb marinade evenly over the top of each fillet.
Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
Serve each salmon fillet with a portion of roasted potatoes and green beans. Garnish with additional chopped parsley and lemon wedges if desired.
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By Katie Marowsky
This Dinner Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Baby potatoes (or Yukon gold), Green beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Toss them with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet, leaving room for the green beans and salmon later.
Place the baking sheet with the potatoes in the oven and roast for 20 minutes.
Meanwhile, prepare the salmon marinade. In a small bowl, mix 2 tbsp olive oil, 2 tbsp melted butter, the juice of 1 lemon, 4 minced garlic cloves, 1/4 cup chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
Remove the potatoes from the oven after 20 minutes. Add the green beans to the baking sheet, tossing them in with the potatoes. Make some space for the salmon fillets.
Place the salmon fillets on the baking sheet. Drizzle or brush the lemon-herb marinade evenly over the top of each fillet.
Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
Serve each salmon fillet with a portion of roasted potatoes and green beans. Garnish with additional chopped parsley and lemon wedges if desired.
Calories per Serving: 650
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