Sheet Pan Salmon-Vegetable Dinner
Ingredients
- ½ (22-oz) pkg frozen red potato wedges with olive oil and garlic (such as Alexia)
- ½ pint grape tomatoes
- 1 (12-oz) pkg green beans
- 2 Tbsp olive oil, divided
- 2 clove garlic, minced
- ¼ tsp crushed red pepper
- 1 (1-lb) wild-caught salmon fillet
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 450°F; line a rimmed baking sheet with parchment paper. Place potatoes in a single layer on one side of baking sheet. Bake 10 minutes.
- Meanwhile, toss together tomatoes, green beans, 1 Tbsp oil, garlic, and red pepper.
- Remove potatoes from oven.
- Arrange fish and tomato mixture on baking sheet with potatoes; brush fish with 1 Tbsp oil. Sprinkle fish and tomato mixture with salt and black pepper. Arrange lemon slices over fish.
- Bake 10 to 15 minutes longer or until fish flakes with a fork and potatoes are browned.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
460
|
460
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 606 | 606 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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