By Codi Ferguson
Preheat the oven to 200°C (392°F). Line a large baking sheet with parchment paper.
Wash and halve the baby potatoes. Place them in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the coated baby potatoes on one side of the prepared baking sheet. Roast in the oven for 10 minutes.
Mince the garlic cloves and chop the fresh parsley. Zest and juice the lemon, keeping the juice and zest separate.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to create the marinade.
Remove the baking sheet from the oven and add broccoli florets next to the potatoes. Drizzle broccoli with a small amount of olive oil and a pinch of salt and pepper. Mix gently.
Place salmon fillets on the other side of the baking sheet. Brush the fillets generously with the lemon-garlic marinade.
Return the baking sheet to the oven and roast for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender.
Once cooked, remove the baking sheet from the oven. Let it rest for a few minutes before serving.
Serve the salmon fillets with roasted baby potatoes and broccoli. Garnish with extra parsley if desired.
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This Italian Seafood Dinner recipe is ready in 40 minutes and features Salmon fillets, Baby potatoes, Broccoli florets and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 200°C (392°F). Line a large baking sheet with parchment paper.
Wash and halve the baby potatoes. Place them in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the coated baby potatoes on one side of the prepared baking sheet. Roast in the oven for 10 minutes.
Mince the garlic cloves and chop the fresh parsley. Zest and juice the lemon, keeping the juice and zest separate.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to create the marinade.
Remove the baking sheet from the oven and add broccoli florets next to the potatoes. Drizzle broccoli with a small amount of olive oil and a pinch of salt and pepper. Mix gently.
Place salmon fillets on the other side of the baking sheet. Brush the fillets generously with the lemon-garlic marinade.
Return the baking sheet to the oven and roast for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender.
Once cooked, remove the baking sheet from the oven. Let it rest for a few minutes before serving.
Serve the salmon fillets with roasted baby potatoes and broccoli. Garnish with extra parsley if desired.
Calories per Serving: 500
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