Roasted Salmon with Fresh Vegetables

Lee Harrelson

Bagged fresh green beans and fuss-free grape tomatoes, along with potato wedges, make up the vegetables and starch for this dish, all prepared in one pan. Because they take longest, the potatoes cook alone for the first 10 minutes.

Yield: 4 servings (serving size: 1 salmon fillet and about 1 cup vegetables)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 36%
  • Fat: 15.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 3.6g
  • Protein: 39.6g
  • Carbohydrate: 21.7g
  • Fiber: 4.5g
  • Cholesterol: 87mg
  • Iron: 2.1mg
  • Sodium: 416mg
  • Calcium: 59mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 (12-ounce) package prewashed, trimmed, whole green beans
  • 1 (8-ounce) baking potato, cut lengthwise into 12 wedges
  • 24 grape or cherry tomatoes
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoons Worcestershire sauce
  • Lemon wedges (optional)

Preparation

  1. Preheat oven to 450º.
  2. Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in a medium bowl; toss to coat. Place potatoes on a jelly-roll pan lined with foil; bake at 450º for 10 minutes.
  3. Reduce oven temperature to 425º. Add beans and tomatoes to pan; move potato mixture to one side of pan. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle juice and Worcestershire sauce over fish. Add fish to pan. Bake at 425º for 18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges, if desired.
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