Sheet-Pan Roasted Salmon & Vegetables

This roasted salmon and vegetable combination is packed with flavor, easy to prepare. Give the potatoes a 30-minute head start to soften in the oven before adding the vegetables and salmon. The vegetables and salmon cook more quickly, so roasting in stages is how everything finishes cooking at the same time.

Prep/Cook Time: 55 Minutes, Servings: 4

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 2 tablespoons olive oil
• 5 cloves garlic, coarsely chopped
• ½ teaspoon sea salt, divided
• ½ teaspoon ground pepper, divided
• 4 5- to 6-inch skinless salmon fillets
• 2 medium red, yellow and/or orange bell peppers, cut into rings
• 2 cups cherry tomatoes
• 1½ cups chopped fresh parsley (1 bunch)
• ¼ cup pitted Kalamata olives, halved
• ¼ teaspoon finely chopped fresh oregano or 1 tablespoon dried oregano, crushed
• 1 lemon

Directions

1. Preheat oven to 425°F. Place potatoes in a large bowl. Drizzle with 1 tablespoon oil and sprinkle with garlic and ⅛ teaspoon each salt and ground pepper; toss to coat. Transfer to a 15x10-inch baking sheet; cover with foil. Roast 30 minutes.
2. Combine, in the same bowl, bell peppers, tomatoes, parsley, olives, oregano and ⅛ teaspoon each salt and ground pepper. Drizzle with remaining 1 tablespoon oil; toss to coat.
3. Sprinkle salmon with remaining ¼ teaspoon each salt and ground pepper. Spoon bell pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
4. Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

Nutritional Information

Per Serving: 422 Calories, Total Fat: 19 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Carbohydrates: 32 g, Fiber: 6 g, Total Sugars: 7 g, Protein: 33 g, Sodium: 593 mg, Potassium: 1741 mg, Iron: 4 mg, Folate: 131 mcg, Calcium: 104 mg, Vitamin A: 2990 IU, Vitamin C: 233 mg

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