By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Chop the rosemary leaves and minced garlic. Add to the bowl with potatoes.
Drizzle 1 tablespoon of olive oil over the potatoes. Season with salt and pepper. Toss to combine.
Transfer the potatoes to a baking sheet lined with parchment paper, spreading them out into a single layer.
Bake the potatoes in the oven for 25-30 minutes until golden and crispy, flipping halfway through cooking.
While the potatoes are baking, season the salmon fillets with salt and pepper. Place them on another baking sheet.
Slice the lemon in half. Juice one half over the salmon fillets and slice the remaining half to place on top of the salmon.
Once the potatoes have cooked for 10 minutes, put the salmon tray in the oven and bake for about 15 minutes until salmon is cooked through and flakes easily with a fork.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Trim the ends of the green beans and add them to the skillet.
Sauté the green beans, seasoning with salt and pepper, until tender-crisp and bright green, about 5-7 minutes.
Serve the baked salmon alongside the roasted garlic-rosemary potatoes and the sautéed green beans. Garnish with additional lemon slices if desired.
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By Jennifer Bridges
This Dinner 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 your oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Chop the rosemary leaves and minced garlic. Add to the bowl with potatoes.
Drizzle 1 tablespoon of olive oil over the potatoes. Season with salt and pepper. Toss to combine.
Transfer the potatoes to a baking sheet lined with parchment paper, spreading them out into a single layer.
Bake the potatoes in the oven for 25-30 minutes until golden and crispy, flipping halfway through cooking.
While the potatoes are baking, season the salmon fillets with salt and pepper. Place them on another baking sheet.
Slice the lemon in half. Juice one half over the salmon fillets and slice the remaining half to place on top of the salmon.
Once the potatoes have cooked for 10 minutes, put the salmon tray in the oven and bake for about 15 minutes until salmon is cooked through and flakes easily with a fork.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Trim the ends of the green beans and add them to the skillet.
Sauté the green beans, seasoning with salt and pepper, until tender-crisp and bright green, about 5-7 minutes.
Serve the baked salmon alongside the roasted garlic-rosemary potatoes and the sautéed green beans. Garnish with additional lemon slices if desired.
Calories per Serving: 550
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