Patrick and I eat salmon at least once a week so I'm always looking for a new spin on it. This recipe was so easy and was delicious! I got this recipe from my Cooking Light Annual Recipes 2008 cookbook.
2 tsp. olive oil
salt
pepper
1 (12 oz.) package prewashed, trimmed whole green beans
1 (8 oz.) baking potato cut lengthwise into 12 wedges (I just used baby redskins and just chopped them in half or into wedges depending on size so that they were all uniform)
grape or cherry tomatoes (it says to use 24, but put in as many as you would like per person)
4 (6 oz.) salmon fillets (about 1 inch thick)
1 Tbsp. fresh lemon juice (or more to taste)
1. Preheat oven to 450
2. Combing oil, salt, pepper, potatoes and beans in a large bowl. Toss to coat. Place potato on a baking sheet lined with foil and bake for 10 minutes (I stopped at about 8 min. for the redskins).
3. Reduce oven head to 425. Add beans and tomatoes to baking sheet. Season fish with salt, pepper and lemon juice. Add fish to the baking sheet. Bake at 425 for 18 minutes or until fish flakes easily when tested with a fork or knife.
Makes 4 servings
1 serving=1 salmon fillet and 1 cup. of vegetables
10 Points+ per serving
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