By Keyle Vandeberg
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
Place the potatoes in a baking dish. Drizzle with 1/2 tablespoon of olive oil and season with salt and black pepper. Toss to coat evenly.
Bake the potatoes in the preheated oven for about 20-25 minutes until golden and crispy, turning halfway through cooking.
While the potatoes are baking, prepare the herb crust for the salmon. Finely chop the dill and parsley, and zest the lemon.
Place the salmon fillet on a baking sheet lined with parchment paper. Brush with the remaining 1/2 tablespoon of olive oil.
Season the salmon with salt and black pepper. Sprinkle the chopped dill, parsley, and lemon zest over the top, pressing gently to adhere.
Once the potatoes are halfway done, add the salmon to the oven. Bake for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of water to a boil. Trim the green beans and add them to the boiling water. Steam for 3-5 minutes until bright green and tender-crisp.
Drain the green beans and season with a squeeze of lemon juice, a pinch of salt, and a bit more chopped dill if desired.
Serve the herb-crusted salmon alongside the roasted baby potatoes and steamed green beans. Garnish with lemon wedges if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Keyle Vandeberg
This Main Course Healthy Seafood recipe is ready in 45 minutes and features salmon fillet, baby potatoes, green beans and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
Place the potatoes in a baking dish. Drizzle with 1/2 tablespoon of olive oil and season with salt and black pepper. Toss to coat evenly.
Bake the potatoes in the preheated oven for about 20-25 minutes until golden and crispy, turning halfway through cooking.
While the potatoes are baking, prepare the herb crust for the salmon. Finely chop the dill and parsley, and zest the lemon.
Place the salmon fillet on a baking sheet lined with parchment paper. Brush with the remaining 1/2 tablespoon of olive oil.
Season the salmon with salt and black pepper. Sprinkle the chopped dill, parsley, and lemon zest over the top, pressing gently to adhere.
Once the potatoes are halfway done, add the salmon to the oven. Bake for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of water to a boil. Trim the green beans and add them to the boiling water. Steam for 3-5 minutes until bright green and tender-crisp.
Drain the green beans and season with a squeeze of lemon juice, a pinch of salt, and a bit more chopped dill if desired.
Serve the herb-crusted salmon alongside the roasted baby potatoes and steamed green beans. Garnish with lemon wedges if desired.
Calories per Serving: 520
Your Rating:
