NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.75 cup baby potatoes

1.5 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

1 clove garlic

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves or quarters so they are uniform in size.

• 3

  Toss the potatoes on the sheet pan with half of the olive oil, sea salt, and black pepper, then roast for 15 minutes.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh dill.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, and chopped dill.

• 6

  Remove the pan from the oven, push the potatoes to one side, and place the salmon fillet and broccoli florets on the empty space.

• 7

  Drizzle the lemon-herb mixture over the salmon and broccoli, ensuring the florets are lightly coated.

• 8

  Return the pan to the oven and roast for an additional 12 to 15 minutes until the salmon flakes easily with a fork and the broccoli is tender with charred edges.