Ingredients
For the Roasted Vegetables
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
For the Salmon
- 4 pieces salmon fillets
For the Lemon Sauce
- 1 tablespoon fresh parsley, chopped For garnish
- 1 lemon juiced
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- Salt and pepper to taste
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
Cooking
- After 20 minutes, add broccoli florets to the baking sheet with the potatoes and push them to the side.
- Place the salmon fillets on the baking sheet and drizzle with the remaining olive oil, lemon juice, garlic, and season with salt and pepper.
- Roast everything for an additional 15 minutes, or until the salmon is cooked through and flaky.
- Remove from the oven, garnish with fresh parsley, and serve with lemon sauce drizzled on top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 6gSugar: 1g
Notes
For extra crispy potatoes, make sure they’re spread out in a single layer on the baking sheet. Feel free to add other vegetables like asparagus or bell peppers for more variety. If you like more flavor, marinate the salmon in lemon juice and garlic for 30 minutes before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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