This Delicious Dish Fits Perfectly Into a Mediterranean Diet

Need a quick dinner? This dish is ready in less than an hour. Blaine Moats/TNS

This roasted salmon and vegetable combination is packed with flavor and easy to prepare.

Sheet-Pan Roasted Salmon and Vegetables

Active Time: 35 minutes Total Time: 55 minutes

Serves 12

• 1 pound fingerling potatoes, halved lengthwise
• 2 tablespoons olive oil
• 5 cloves garlic, coarsely chopped
• 1/2 teaspoon sea salt, divided
• 1/2 teaspoon ground pepper, divided
• 4 (5- to 6-inch) skinless salmon fillets
• 2 medium red, yellow, or orange bell peppers, cut into rings
• 2 cups cherry tomatoes
• 1 1/2 cups chopped fresh parsley (1 bunch)
• 1/4 cup pitted Kalamata olives, halved
• 1/4 teaspoon finely chopped fresh oregano or 1 tablespoon dried oregano, crushed
• 1 lemon

Preheat oven to 425 F. Place potatoes in a large bowl. Drizzle with 1 tablespoon oil and sprinkle with garlic and 1/8 teaspoon each salt and ground pepper; toss to coat. Transfer to a 15-by-10-inch baking sheet; cover with foil. Roast 30 minutes.

Combine, in the same bowl, bell peppers, tomatoes, parsley, olives, oregano, and 1/8 teaspoon each salt and ground pepper. Drizzle with remaining 1 tablespoon oil; toss to coat.

Sprinkle salmon with remaining 1/4 teaspoon each salt and ground pepper. Spoon bell 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.

Recipe nutrition per serving: 422 calories, 19 g total fat, 2 g saturated fat, 78 mg cholesterol, 32 g carbohydrates, 6 g fiber, 7 g total sugars, 33 g protein, 593 mg sodium, 1,741 mg potassium, 4 mg iron, 131 mcg folate, 104 mg calcium, 2,990 IU vitamin A, 233 mg vitamin C.

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