By Codi Ferguson
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash the baby potatoes and cut them in half. Place them in a bowl. Mince 2 cloves of garlic and add to the potatoes, along with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
Spread the potatoes in a single layer on one side of the prepared baking sheet. Roast in the preheated oven for 15 minutes.
While the potatoes are roasting, wash the broccoli florets and set aside. In a small bowl, mix the juice of half a lemon, 2 tablespoons of olive oil, minced remaining garlic, salt, and pepper. Mix well.
Place the salmon fillets on the other side of the baking sheet with the potatoes. Brush the lemon-garlic mixture over the salmon.
Add the broccoli to the bowl used for the potatoes (no need to wash it), add a little additional salt and pepper if desired. Arrange the broccoli around the salmon on the baking sheet.
Return the baking sheet to the oven and roast for an additional 15-18 minutes or until the salmon is cooked through and flakes easily with a fork, and the potatoes and broccoli are tender.
While the salmon, potatoes, and broccoli are cooking, chop the fresh parsley. Slice the remaining half lemon into wedges for serving.
Once everything is cooked, remove from the oven and let it rest for a few minutes. Sprinkle the chopped parsley over the salmon and vegetables.
Serve the Lemon-Garlic Salmon with Roasted Baby Potatoes & Broccoli with lemon wedges on the side. Enjoy your meal!
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By Codi Ferguson
This Italian Main Dish Seafood Healthy recipe is ready in 40 minutes and features Salmon fillets, Baby potatoes, Broccoli florets and other delicious ingredients. Contains 510 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash the baby potatoes and cut them in half. Place them in a bowl. Mince 2 cloves of garlic and add to the potatoes, along with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
Spread the potatoes in a single layer on one side of the prepared baking sheet. Roast in the preheated oven for 15 minutes.
While the potatoes are roasting, wash the broccoli florets and set aside. In a small bowl, mix the juice of half a lemon, 2 tablespoons of olive oil, minced remaining garlic, salt, and pepper. Mix well.
Place the salmon fillets on the other side of the baking sheet with the potatoes. Brush the lemon-garlic mixture over the salmon.
Add the broccoli to the bowl used for the potatoes (no need to wash it), add a little additional salt and pepper if desired. Arrange the broccoli around the salmon on the baking sheet.
Return the baking sheet to the oven and roast for an additional 15-18 minutes or until the salmon is cooked through and flakes easily with a fork, and the potatoes and broccoli are tender.
While the salmon, potatoes, and broccoli are cooking, chop the fresh parsley. Slice the remaining half lemon into wedges for serving.
Once everything is cooked, remove from the oven and let it rest for a few minutes. Sprinkle the chopped parsley over the salmon and vegetables.
Serve the Lemon-Garlic Salmon with Roasted Baby Potatoes & Broccoli with lemon wedges on the side. Enjoy your meal!
Calories per Serving: 510
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