By Amanda Spencer
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss the halved baby potatoes with 1 tbsp of olive oil, 1 clove of minced garlic, salt, and pepper. Spread them out on one half of the prepared baking sheet.
In a small bowl, combine the chopped parsley, dill, the zest of one lemon, remaining olive oil, and a pinch of salt and pepper. Mix well to form the herb crust.
Place the salmon fillets on the other half of the baking sheet. Press the herb mixture onto the top of each fillet, ensuring an even coating.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the salmon is cooked through and the potatoes are golden and tender.
While the salmon and potatoes are baking, bring a pot of water to a boil. Add a pinch of salt.
Add the trimmed green beans to the boiling water and cook for 4-5 minutes until tender-crisp. Drain and toss with 1 tbsp of butter, the remaining minced garlic, salt, and pepper to taste.
Serve the herb-crusted salmon with the garlic-roasted potatoes and steamed green beans. Garnish with lemon wedges on the side.
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By Amanda Spencer
This Dinner Gluten-Free High-Protein Seafood recipe is ready in 45 minutes and features salmon fillets, baby potatoes, green beans and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss the halved baby potatoes with 1 tbsp of olive oil, 1 clove of minced garlic, salt, and pepper. Spread them out on one half of the prepared baking sheet.
In a small bowl, combine the chopped parsley, dill, the zest of one lemon, remaining olive oil, and a pinch of salt and pepper. Mix well to form the herb crust.
Place the salmon fillets on the other half of the baking sheet. Press the herb mixture onto the top of each fillet, ensuring an even coating.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the salmon is cooked through and the potatoes are golden and tender.
While the salmon and potatoes are baking, bring a pot of water to a boil. Add a pinch of salt.
Add the trimmed green beans to the boiling water and cook for 4-5 minutes until tender-crisp. Drain and toss with 1 tbsp of butter, the remaining minced garlic, salt, and pepper to taste.
Serve the herb-crusted salmon with the garlic-roasted potatoes and steamed green beans. Garnish with lemon wedges on the side.
Calories per Serving: 600
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