By Keyle Vandeberg
Preheat your oven to 200°C (390°F).
Wash and halve the baby potatoes. Toss them in half a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Place the baking sheet with the potatoes in the preheated oven and roast for 30-35 minutes, or until golden brown and crispy. Turn them halfway through cooking.
While the potatoes are roasting, chop the dill and parsley finely. Zest the lemon and then slice it into wedges.
Pat dry the salmon fillet with a paper towel. Place it on a separate baking sheet lined with parchment paper.
Drizzle a bit of olive oil over the salmon. Press the chopped dill, parsley, and lemon zest onto the top of the salmon fillet. Season with salt and pepper to taste.
About 15 minutes before the potatoes are done, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
In the last 5-7 minutes of cooking, bring a pot of water to a boil. Add a pinch of salt and the green beans. Boil for 4-5 minutes until tender yet crisp, then drain and set aside.
Once everything is cooked, serve the salmon with a wedge of lemon, the roasted potatoes, and the steamed green beans. Drizzle the remaining olive oil over the beans and adjust seasoning if needed.
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By Keyle Vandeberg
This Dinner Healthy Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillet, Baby potatoes, Green beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (390°F).
Wash and halve the baby potatoes. Toss them in half a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Place the baking sheet with the potatoes in the preheated oven and roast for 30-35 minutes, or until golden brown and crispy. Turn them halfway through cooking.
While the potatoes are roasting, chop the dill and parsley finely. Zest the lemon and then slice it into wedges.
Pat dry the salmon fillet with a paper towel. Place it on a separate baking sheet lined with parchment paper.
Drizzle a bit of olive oil over the salmon. Press the chopped dill, parsley, and lemon zest onto the top of the salmon fillet. Season with salt and pepper to taste.
About 15 minutes before the potatoes are done, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
In the last 5-7 minutes of cooking, bring a pot of water to a boil. Add a pinch of salt and the green beans. Boil for 4-5 minutes until tender yet crisp, then drain and set aside.
Once everything is cooked, serve the salmon with a wedge of lemon, the roasted potatoes, and the steamed green beans. Drizzle the remaining olive oil over the beans and adjust seasoning if needed.
Calories per Serving: 650
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