By Andy Lam
Preheat your oven to 200°C (392°F).
Wash and halve the baby potatoes. In a mixing bowl, toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper until well coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 15 minutes.
While the potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of aluminum foil large enough to fold over and seal. Season the salmon with 0.5 teaspoon of salt and 0.25 teaspoon of pepper.
Slice the lemon in half. Squeeze the juice of one half over the salmon, and slice the other half into thin rounds. Place the lemon slices on top of the salmon.
Chop the fresh dill and sprinkle it over the salmon fillet evenly.
Add 1 tsp of butter cut into small pieces on top of the salmon. Fold the aluminum foil over the salmon to create a sealed packet.
After the potatoes have roasted for 15 minutes, remove them from the oven, push them to one side of the baking sheet, and place the salmon packet on the other side of the sheet.
Return the baking sheet to the oven and bake for an additional 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. Bring a pot of water with a steamer basket to a boil, place the broccoli in the basket, cover, and steam for 5-6 minutes until tender.
Once everything is cooked, remove the salmon from the oven, open the foil packet, and serve the salmon with roasted potatoes and steamed broccoli. Garnish with additional dill if desired.
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By Andy Lam
This Dinner Seafood Healthy Gluten-Free recipe is ready in 35 minutes and features salmon fillet, baby potatoes, halved, broccoli florets and other delicious ingredients. Contains 510 calories total.
Preheat your oven to 200°C (392°F).
Wash and halve the baby potatoes. In a mixing bowl, toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper until well coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 15 minutes.
While the potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of aluminum foil large enough to fold over and seal. Season the salmon with 0.5 teaspoon of salt and 0.25 teaspoon of pepper.
Slice the lemon in half. Squeeze the juice of one half over the salmon, and slice the other half into thin rounds. Place the lemon slices on top of the salmon.
Chop the fresh dill and sprinkle it over the salmon fillet evenly.
Add 1 tsp of butter cut into small pieces on top of the salmon. Fold the aluminum foil over the salmon to create a sealed packet.
After the potatoes have roasted for 15 minutes, remove them from the oven, push them to one side of the baking sheet, and place the salmon packet on the other side of the sheet.
Return the baking sheet to the oven and bake for an additional 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. Bring a pot of water with a steamer basket to a boil, place the broccoli in the basket, cover, and steam for 5-6 minutes until tender.
Once everything is cooked, remove the salmon from the oven, open the foil packet, and serve the salmon with roasted potatoes and steamed broccoli. Garnish with additional dill if desired.
Calories per Serving: 510
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