HIGH PROTEIN
Sheet Pan Roasted Salmon & Vegetables
SERVINGS: 4
INGREDIENTS
1 pound fingerling potatoes, halved lengthwise
2 tablespoons olive oil
5 garlic cloves, coarsely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 5 to 6-ounce fresh or frozen skinless salmon fillets
2 medium red, yellow and/or orange sweet peppers, cut into ring
2 cups cherry tomatoes
1 ½ cups chopped fresh parsley (1 bunch)
¼ cup pitted kalamata olives, halved
¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
1 lemon
DIRECTIONS
Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a large rimmed baking sheet; cover with foil. Roast 30 minutes. Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat. Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes. Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest & serve.
NUTRITION: Calories 422, Fat 19g, Carbs 32g, Fiber 6g, Protein 33g