Lemon-Roasted Salmon, Potatoes & Green Beans

  • Prep Time 10 min
  • Total Time 40 min
  • 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

Use four skinless tilapia fillets instead of salmon.

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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
  • Sugar 3 g
  • Protein 30 g
  • Cholesterol 75 mg
  • Fibre 5 g
  • Sodium 520 mg