Name: Greek Roasted Fish with Vegetables
Total time: 55 min
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 rings; 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

Step 1

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 15x10-inch baking pan; cover with foil. Roast 30 minutes.

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Step 2

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.
Step 3

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.
Step 4

Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

Nutrition Facts

Serving Size: 4 ounces salmon and 1 1/2 cups vegetable

Per Serving:

422 calories; protein 32.9g; carbohydrates 31.5g; dietary fiber 5.7g; sugars 6.6g; fat 18.6g; saturated fat 2.4g; cholesterol 78mg; vitamin a iu 2990IU; vitamin c 232.7mg; folate 130.8mcg; calcium 103.5mg; iron 4mg; magnesium 102.1mg; potassium 1740.6mg; sodium 593.1mg.

Exchanges:

3 lean protein, 3 vegetables, 2 1/2 fat, 1 starch

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts