| Servings |
people
|
Ingredients
- 1 1/2 lb Red Potatoes Cut into 2 inch pieces
- 4 4 oz Salmon Fillets
- 1 1/2 tablespoons olive oil divided
- 3/4 teaspoon Salt divided
- 1/4 teaspoon pepper
- 1 teaspoon miced garlic
- 2 tablespoons chopped fresh parsley
- 1 lemon cut into wedges optional
Ingredients
|
Instructions
- Preheat oven to 425 degrees. Place potatoes in a medium a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 18 to 20 minutes or until tender when pierced with a fork. Drain in a colander. While Potatoes cook, place salmon on a rimmed baking sheet lined with aluminum foil. Brush salmon with 1/2 tablespoon olive oil, and sprinkle evenly with 1/4 teaspoon salt and the pepper. Bake Salmon 8 to 10 minutes or until fish flakes easily with a fork. Remove from oven, and tent with Foil to keep warm. Heat 1 tablespoon olive oil in the saucepan used to cook potatoes. Add Garlic, and saute 30 seconds or until fragrant. Add potatoes, and toss to coat. Sprinkle with parsley and remaining 1/2 teaspoon salt. Serve salmon with lemon wedges, if desired, alongside potatoes. *Recipe prepared by registered dietitians from St Vincent's Health System
Recipe Notes
Share this Recipe