By Andy Lam
Preheat your oven to 200°C (400°F).
Toss the halved baby potatoes with olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet lined with parchment paper.
Place in the preheated oven and roast the potatoes for 20 minutes.
During the last 10 minutes of roasting, pat the salmon fillet dry with paper towels. Season with salt and pepper.
Slice the lemon in half. Squeeze juice from one half over the salmon and thinly slice the other half.
Place the seasoned salmon on the same baking sheet with the potatoes. Top the salmon with lemon slices and sprinkle with fresh dill.
Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and potatoes are baking, steam the broccoli florets by briefly cooking them in boiling water for 3-4 minutes until tender but still bright green, then drain.
Melt the butter in a small pan and drizzle over the steamed broccoli, then season with salt and pepper.
Serve the baked salmon with roasted potatoes and steamed broccoli. Garnish with additional fresh dill if desired.
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This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillet, baby potatoes, halved, broccoli florets and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F).
Toss the halved baby potatoes with olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet lined with parchment paper.
Place in the preheated oven and roast the potatoes for 20 minutes.
During the last 10 minutes of roasting, pat the salmon fillet dry with paper towels. Season with salt and pepper.
Slice the lemon in half. Squeeze juice from one half over the salmon and thinly slice the other half.
Place the seasoned salmon on the same baking sheet with the potatoes. Top the salmon with lemon slices and sprinkle with fresh dill.
Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and potatoes are baking, steam the broccoli florets by briefly cooking them in boiling water for 3-4 minutes until tender but still bright green, then drain.
Melt the butter in a small pan and drizzle over the steamed broccoli, then season with salt and pepper.
Serve the baked salmon with roasted potatoes and steamed broccoli. Garnish with additional fresh dill if desired.
Calories per Serving: 600
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