By Jennifer Bridges
Preheat the oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a large bowl.
Mince the garlic cloves and add them to the bowl with the potatoes. Add the fresh rosemary sprigs.
Drizzle 1 tablespoon of olive oil over the potatoes, season with salt and pepper, and toss to coat evenly.
Spread the potatoes on a baking sheet in a single layer and bake for 25–30 minutes, or until golden brown and tender.
Season the salmon fillets with salt, pepper, and a little lemon juice. Set aside.
In a medium saucepan, bring water to a boil and blanch the green beans for 3-4 minutes, then drain and set aside.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat.
Add the blanched green beans to the skillet, season with salt and pepper, and sauté for 4-5 minutes until tender-crisp.
Once the potatoes are almost done, place the salmon fillets on the baking sheet with the potatoes and return to the oven.
Bake the salmon and potatoes together for an additional 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.
Serve the baked salmon fillets with the garlic-rosemary potatoes and sautéed green beans. Garnish with lemon wedges.
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By Jennifer Bridges
This Main Course Fish & Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Baby/roasting potatoes, Fresh rosemary and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a large bowl.
Mince the garlic cloves and add them to the bowl with the potatoes. Add the fresh rosemary sprigs.
Drizzle 1 tablespoon of olive oil over the potatoes, season with salt and pepper, and toss to coat evenly.
Spread the potatoes on a baking sheet in a single layer and bake for 25–30 minutes, or until golden brown and tender.
Season the salmon fillets with salt, pepper, and a little lemon juice. Set aside.
In a medium saucepan, bring water to a boil and blanch the green beans for 3-4 minutes, then drain and set aside.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat.
Add the blanched green beans to the skillet, season with salt and pepper, and sauté for 4-5 minutes until tender-crisp.
Once the potatoes are almost done, place the salmon fillets on the baking sheet with the potatoes and return to the oven.
Bake the salmon and potatoes together for an additional 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.
Serve the baked salmon fillets with the garlic-rosemary potatoes and sautéed green beans. Garnish with lemon wedges.
Calories per Serving: 550
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