Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, 1-inch-thick, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 1/2 tbsp fresh parsley, finely chopped; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

500 calories

Protein: 39g; 31% of calories
Carbs: 28g; 22% of calories
Fat: 27g; 48% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, one third of the salt, and half the pepper. Roast for 15 minutes.
In a small bowl, whisk the remaining olive oil, lemon juice, lemon zest, garlic, and chopped parsley. Season the salmon fillet with half of the remaining salt and pepper.
Move the potatoes to one side of the pan. Add the green beans to the other side and toss them with the residual oil on the pan and the remaining salt and pepper. Place the salmon fillet on the pan and spoon the herb mixture over the top. Roast until the salmon flakes easily with a fork and the vegetables are tender, about 10 to 12 minutes. Serve with lemon wedges. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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