Roasted Salmon with Fresh Vegetables

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.