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Greek Roasted Fish with Vegetables
This dish is packed with flavor and fits perfectly into a Mediterranean diet.
- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 5 garlic cloves, coarsely chopped
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 5 to 6-ounce fresh or frozen skinless salmon fillets
- 2 medium red, yellow and/or orange sweet peppers, cut into rings
- 2 cups cherry tomatoes
- 1 ½ cups chopped fresh parsley (1 bunch)
- ¼ cup pitted kalamata olives, halved
- ¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
- 1 lemon
- Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15×10-inch baking pan; cover with foil. Roast 30 minutes.
- Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
- Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper.
- 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. Sprinkle with zest.
Serving Size: 4 Ounces Salmon And 1 1/2 Cups Vegetable Per Serving: 422 calories; protein 32.9g; carbohydrates 31.5g; dietary fiber 5.7g; sugars 6.6g; fat 18.6g; saturated fat 2.4g; cholesterol 78mg; vitamin a iu 2990IU; vitamin c 232.7mg; folate 130.8mcg; calcium 103.5mg; iron 4mg; magnesium 102.1mg; potassium 1740.6mg; sodium 593.1mg