By Jennifer Bridges
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Wash the baby/roasting potatoes and cut them into halves. Place the potatoes in a bowl.
Mince the garlic cloves and strip the leaves from the rosemary sprigs. Add half of the minced garlic and one sprig's worth of rosemary leaves to the potatoes.
Drizzle 1 tablespoon of olive oil over the potatoes, and season with salt and pepper to taste. Toss everything together to coat the potatoes.
Spread the coated potatoes evenly on the prepared baking tray. Place them in the preheated oven and bake for 25-30 minutes or until golden brown and tender.
While the potatoes are baking, prepare the salmon. Place the salmon fillets on a separate baking tray lined with parchment paper. Season them with salt, pepper, and the juice of half of the lemon.
Once the potatoes have been baking for about 10 minutes, add the salmon to the oven on a different rack. Bake the salmon for 12-15 minutes, until cooked through and flaky.
While the salmon and potatoes are baking, prepare the green beans. Trim the ends of the beans.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rest of the minced garlic and sauté for about 30 seconds until fragrant.
Add the green beans to the skillet and sauté for about 5-7 minutes, or until they are tender yet still crisp. Season with salt, pepper, and a squeeze of lemon juice from the remaining half of the lemon.
Once everything is cooked, serve the baked salmon with a portion of garlic-rosemary potatoes and sautéed green beans on the side. Garnish with additional rosemary if desired.
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By Jennifer Bridges
This Dinner Main Course Seafood recipe is ready in 45 minutes and features Salmon fillets, Baby/roasting potatoes, Fresh rosemary and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Wash the baby/roasting potatoes and cut them into halves. Place the potatoes in a bowl.
Mince the garlic cloves and strip the leaves from the rosemary sprigs. Add half of the minced garlic and one sprig's worth of rosemary leaves to the potatoes.
Drizzle 1 tablespoon of olive oil over the potatoes, and season with salt and pepper to taste. Toss everything together to coat the potatoes.
Spread the coated potatoes evenly on the prepared baking tray. Place them in the preheated oven and bake for 25-30 minutes or until golden brown and tender.
While the potatoes are baking, prepare the salmon. Place the salmon fillets on a separate baking tray lined with parchment paper. Season them with salt, pepper, and the juice of half of the lemon.
Once the potatoes have been baking for about 10 minutes, add the salmon to the oven on a different rack. Bake the salmon for 12-15 minutes, until cooked through and flaky.
While the salmon and potatoes are baking, prepare the green beans. Trim the ends of the beans.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rest of the minced garlic and sauté for about 30 seconds until fragrant.
Add the green beans to the skillet and sauté for about 5-7 minutes, or until they are tender yet still crisp. Season with salt, pepper, and a squeeze of lemon juice from the remaining half of the lemon.
Once everything is cooked, serve the baked salmon with a portion of garlic-rosemary potatoes and sautéed green beans on the side. Garnish with additional rosemary if desired.
Calories per Serving: 570
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