- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 bag
- baby red potatoes, halved
- 1 1/2 lb/750 g
- 2 tbsp
- olive oil, divided
- 30 mL
- 3/4 tsp
- salt, divided
- 4 mL
- 1/4 tsp
- pepper, divided
- 1 mL
- 4
- fresh or frozen salmon fillet portions (approx. 5 oz each)
- 1 tbsp
- finely grated lemon zest
- 15 mL
- 500 mL
- green beans, ends trimmed
- 2 cups
- lemon wedges, to serve
Directions
Step 1
Preheat oven to 425°F (220°C). Toss potatoes with 1 tbsp (15 mL) oil on foil-lined rimmed baking sheet. Sprinkle with 1/4 tsp (1 mL) salt and pinch of pepper. Bake potatoes until almost tender and starting to turn golden, about 20 min.
Step 2
Pat fish dry with paper towel. Brush fish with remaining oil, and sprinkle with lemon zest and remaining salt and pepper.
Step 3
Push potatoes to sides of baking sheet and place fish in middle of baking sheet. Scatter green beans around the fish.
Step 4
Roast until salmon is just cooked through and green beans are tender, about 10 min. Serve with lemon wedges.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving: 1/4 recipe
- Calories:
- 430
- Fat:
- 22 g
- Saturated Fat:
- 4 g
- Carbs:
- 31 g
- Fibre:
- 5 g
- Sugar:
- 3 g
- Cholesterol:
- 75 mg
- Protein:
- 30 g
- Sodium:
- 520 mg
