Makes 4 servings (1 fish fillet and about ¾ cup potatoes)
- 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 minced garlic
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges (optional)
- Preheat oven to 425˚F. Place potatoes in a medium 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 sauté 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.
Nutrition [Per Serving – 4 oz. tuna, 1⁄4 lb. asparagus, 1⁄4 c. tomatoes]:
310 calories; 10 g total fat; 1.5 g saturated fat; 27 g protein;
27 g carbohydrate; 3 g fiber; 550 mg sodium