Sheet Pan Salmon-Vegetable Dinner
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Ingredients
- 7 oz frozen red potato wedges with olive oil and garlic
- ⅔ cup grape tomatoes
- ½ (12-oz) pkg green beans
- 1½ Tbsp olive oil, divided
- 1 clove garlic, minced
- ⅛ tsp crushed red pepper
- 1 (¾-lb) salmon fillet
- ⅛ tsp salt
- ⅛ tsp black pepper
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 450°F; line a large rimmed baking sheet with parchment paper. Place potatoes in a single layer on one-third of the baking sheet. Bake 10 minutes.
- Meanwhile, toss together tomatoes, green beans, 1 Tbsp oil, garlic, and red pepper. Place on one-third of baking sheet.
- Place fish on remaining one-third of baking sheet; brush with ½ 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 | 2 | |
| Calories |
445
|
445
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 39 | 39 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 542 | 542 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
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