This dish is packed with flavor and fits perfectly into the Mediterranean diet.
Drizzle with 1 Tbsp.
of the oil and sprinkle with garlic and 1/8 tsp.
Photo:Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
of the salt and black pepper; toss to coat.
Transfer to a large rimmed baking sheet; cover with foil.
Meanwhile, thaw salmon, if frozen.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
of the salt and black pepper.
Drizzle with remaining 1 Tbsp.
oil; toss to coat.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Rinse salmon; pat dry.
Sprinkle with remaining 1/4 tsp.
salt and black pepper.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
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.
Equipment
Large rimmed baking sheet
Frequently Asked Questions
Salmon is a nutritional powerhouse.
Give the potatoes a 30-minute head start to soften in the oven before adding the vegetables and salmon.
Salmon is cooked when it turns opaque all the way through and flakes easily with a fork.
We squeeze fresh lemon juice over the salmon and vegetables and then sprinkle the top with lemon zest.
It’s simple and allows the flavors of the salmon and vegetables to shine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
