- Level
- very easy
- 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
Method
- 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.
Tips
Use four skinless tilapia fillets instead of salmon.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
