Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light January 2007

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: 1 salmon fillet and about 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º.

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  • 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.

  • 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.

Nutrition Facts

396 calories; calories from fat 36%; fat 15.7g; saturated fat 3.5g; mono fat 7.4g; poly fat 3.6g; protein 39.6g; carbohydrates 21.7g; fiber 4.5g; cholesterol 87mg; iron 2.1mg; sodium 416mg; calcium 59mg.
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