By Amanda Spencer
Preheat your oven to 200°C (392°F).
In a large mixing bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Toss until the potatoes are evenly coated.
Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until golden and crispy, turning halfway through.
While the potatoes are roasting, prepare the salmon glaze. In a small bowl, mix together the butter (melted), chopped parsley, dill, remaining minced garlic clove, lemon zest, and a bit of salt and pepper.
Place the salmon fillets on a baking dish lined with parchment paper. Brush the herb-butter mixture generously over the salmon, covering the top and sides.
When the potatoes have about 10 minutes left, add the salmon to the oven. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
In the meantime, bring a pot of water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Drain and toss with a drizzle of olive oil, salt, and pepper.
Once everything is cooked, serve the salmon with a side of roasted potatoes and steamed green beans. Garnish with lemon wedges.
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By Amanda Spencer
This Main Course Seafood Dinner recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 200°C (392°F).
In a large mixing bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Toss until the potatoes are evenly coated.
Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until golden and crispy, turning halfway through.
While the potatoes are roasting, prepare the salmon glaze. In a small bowl, mix together the butter (melted), chopped parsley, dill, remaining minced garlic clove, lemon zest, and a bit of salt and pepper.
Place the salmon fillets on a baking dish lined with parchment paper. Brush the herb-butter mixture generously over the salmon, covering the top and sides.
When the potatoes have about 10 minutes left, add the salmon to the oven. Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
In the meantime, bring a pot of water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Drain and toss with a drizzle of olive oil, salt, and pepper.
Once everything is cooked, serve the salmon with a side of roasted potatoes and steamed green beans. Garnish with lemon wedges.
Calories per Serving: 580
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