Description
This Mediterranean Salmon Bake with Spring Vegetables is a nutrient-rich and family friendly dinner.
Ingredients
Units
Scale
- 1 pound new potatoes, halved
- 2 Tablespoons extra-virgin olive oil, divided
- 5 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 bell peppers, any color, cut into rings
- 2 cups cherry tomatoes, or grape tomatoes
- 1/4 cup pitted Kalamata olives, halved
- 2 Tablespoons Italian seasoning
- 6 (4- or 5-ounce) skinless salmon fillets
- Grated zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, stir together the potatoes, 1 Tablespoon of the olive oil, the garlic, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper to coat. Transfer to the prepared sheet pan.
- Cover the pan with foil and bake for 25 minutes.
- In the same large bowl, stir together the bell peppers, tomatoes, olives, Italian seasoning, 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Drizzle with the remaining 1 Tablespoon of olive oil and toss to coat evenly. Set aside.
- Season the salmon with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Remove the potatoes from the oven, remove the foil and spoon the bell pepper mixture over the cooked potatoes. Arrange the salmon fillets on top.
- Bake, uncovered, for 10 to 15 minutes, or just until the salmon flakes (internal temperature of at least 145°F).
- Sprinkle the lemon zest and lemon juice over the fish and vegetables. Serve immediately.
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 268
- Sugar: 4 g
- Sodium: 463 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg