Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 salmon fillets, 6 oz (170 g) each
- 12 oz (340 g) potatoes, cut into 1/2-inch (1 cm) cubes
- 1 tbsp (15 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 bell peppers (300 g), sliced
- 1 tsp (2 g) cumin
Method
- Heat the oven to 425°F (220°C). Toss potatoes with half the oil on a large rimmed baking sheet; roast 15 minutes.
- Add the listed vegetables and salmon. Mix remaining oil with the listed seasoning and brush over the fish and vegetables; season with salt and pepper.
- Roast another 12–18 minutes until potatoes and vegetables are tender and salmon reaches 145°F (63°C) in its thickest part. If necessary remove the fish and continue cooking the vegetables.
- Divide the fish, potatoes and vegetables between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Fish. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 580 kcal · Protein 39 g · Carbohydrates 38 g · Fat 30 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.