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Sheet-Pan Roasted Salmon & Vegetables

Salmon is a nutritional powerhouse. Loaded with protein, heart-healthy omega-3s, antioxidants, vitamin B12, selenium and potassium, salmon has been linked with a ton of health benefits. All this nutrition has been shown to decrease inflammation, reduce blood pressure, lower cancer risk and keep the nervous system healthy.
Prep Time 35 minutes
Cook Time 20 minutes
Calories 422 kcal

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

Instructions
 

  • 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.
  • 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.
Keyword High-Protein
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