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