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1 pound fingerling potatoes, halved lengthwise
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2 tablespoons olive oil
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5 garlic cloves, coarsely chopped
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½ teaspoon sea salt
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½ teaspoon freshly ground black pepper
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4 5 to 6-ounce fresh or frozen skinless salmon fillets
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2 medium red, yellow and/or orange sweet peppers, cut into rings
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2 cups cherry tomatoes
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1 ½ cups chopped fresh parsley (1 bunch)
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¼ cup pitted kalamata olives, halved
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¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
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1 lemon
Sheet Pan Roasted Salmon & Vegetables
This dish is packed with flavor and fits perfectly into the Mediterranean diet.
Nutrition Information
140
Calories
16g
Carbohydrates
28g
Protein
592mg
Potassium
2g
Fiber
9g
Sugar
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