By Jennifer Bridges
Preheat your oven to 200°C (390°F).
Cut baby/roasting potatoes into halves or quarters, ensuring uniform size for even cooking.
Peel and finely chop the garlic cloves.
In a large mixing bowl, combine the potatoes, 1 tablespoon of olive oil, chopped garlic, rosemary sprigs, salt, and pepper. Toss to coat the potatoes evenly.
Spread the potatoes onto a baking sheet lined with parchment paper. Place them in the preheated oven and roast for 30-35 minutes, or until golden and cooked through, tossing halfway.
While the potatoes are roasting, prepare the salmon by seasoning both sides with salt and pepper. Drizzle with a small amount of olive oil.
After the potatoes have been in the oven for 15 minutes, place the salmon fillets on the same baking sheet. Continue roasting for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the green beans by trimming the ends.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.
Once done, remove the potatoes and salmon from the oven. Squeeze the juice of half a lemon over the salmon and the potatoes for extra flavor.
Serve the salmon fillets with the roasted garlic-rosemary potatoes and sautéed green beans on the side. Garnish with additional rosemary and lemon wedges if desired.
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By Jennifer Bridges
This Dinner Seafood Healthy Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Baby/roasting potatoes, Fresh rosemary and other delicious ingredients. Contains 540 calories total.
Preheat your oven to 200°C (390°F).
Cut baby/roasting potatoes into halves or quarters, ensuring uniform size for even cooking.
Peel and finely chop the garlic cloves.
In a large mixing bowl, combine the potatoes, 1 tablespoon of olive oil, chopped garlic, rosemary sprigs, salt, and pepper. Toss to coat the potatoes evenly.
Spread the potatoes onto a baking sheet lined with parchment paper. Place them in the preheated oven and roast for 30-35 minutes, or until golden and cooked through, tossing halfway.
While the potatoes are roasting, prepare the salmon by seasoning both sides with salt and pepper. Drizzle with a small amount of olive oil.
After the potatoes have been in the oven for 15 minutes, place the salmon fillets on the same baking sheet. Continue roasting for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the green beans by trimming the ends.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the green beans, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.
Once done, remove the potatoes and salmon from the oven. Squeeze the juice of half a lemon over the salmon and the potatoes for extra flavor.
Serve the salmon fillets with the roasted garlic-rosemary potatoes and sautéed green beans on the side. Garnish with additional rosemary and lemon wedges if desired.
Calories per Serving: 540
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