By Amanda Spencer
Preheat your oven to 200°C (400°F).
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.
Place the baking sheet with potatoes in the oven and roast for 15 minutes.
Meanwhile, in a small bowl, combine the chopped parsley, dill, lemon zest, remaining minced garlic, and 1 tablespoon of butter. Mix well to form a herb butter spread.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to the sides, leaving space in the center. Place the salmon fillets skin-side down in the center. Spread the herb butter mixture evenly over the top of each salmon fillet.
Return the baking sheet to the oven and continue baking for 12-15 minutes until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
While the salmon is baking, steam the trimmed green beans. Fill a pot with a little water, place a steamer basket inside, and bring to a boil. Add the green beans, cover, and steam for 5-7 minutes until they are tender-crisp. Season with salt and pepper to taste.
Once everything is cooked, remove from the oven. Serve the herb-crusted salmon with garlic-roasted baby potatoes and steamed green beans on plates. Garnish with lemon wedges.
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By Amanda Spencer
This Main Course Seafood Healthy Dinner recipe is ready in 40 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 200°C (400°F).
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.
Place the baking sheet with potatoes in the oven and roast for 15 minutes.
Meanwhile, in a small bowl, combine the chopped parsley, dill, lemon zest, remaining minced garlic, and 1 tablespoon of butter. Mix well to form a herb butter spread.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to the sides, leaving space in the center. Place the salmon fillets skin-side down in the center. Spread the herb butter mixture evenly over the top of each salmon fillet.
Return the baking sheet to the oven and continue baking for 12-15 minutes until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
While the salmon is baking, steam the trimmed green beans. Fill a pot with a little water, place a steamer basket inside, and bring to a boil. Add the green beans, cover, and steam for 5-7 minutes until they are tender-crisp. Season with salt and pepper to taste.
Once everything is cooked, remove from the oven. Serve the herb-crusted salmon with garlic-roasted baby potatoes and steamed green beans on plates. Garnish with lemon wedges.
Calories per Serving: 530
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