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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.

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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