Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- Two 5.3 oz (150 g) raw salmon fillets
- 12 oz (350 g) potatoes, cut into 1/2-inch (1 cm) cubes
- 3 cups (300 g) broccoli florets
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) lemon juice
Method
- Heat a conventional oven to 425 F (220 C). Toss potatoes with two-thirds of the oil, 1/4 tsp salt and pepper on a large tray. Roast 15 minutes.
- Toss broccoli with remaining oil. Add broccoli and salmon to the tray, spacing them apart. Season salmon with pepper and 1/2 tsp dried dill.
- Roast for 12-15 minutes more, until salmon reaches 145 F (63 C) in its thickest part and potatoes are tender. Divide in two and finish with lemon juice.
Cook’s note: For even cooking, keep the potato pieces small and the tray uncrowded.
Allergens: Fish.
Approximate nutrition per serving: 570 kcal · Protein 38 g · Carbohydrates 41 g · Fat 28 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.