Lemon Garlic Salmon & Potatoes

Makes 4 servings

Ingredients

• 1 ½ lbs baby potatoes, halved

• 4 salmon filets (about 5–6 oz each)

• 1 pint baby tomatoes, halved

• 1 lemon, sliced

• Lemon Garlic Sauce

  • Juice of 1 lemon

  • ¼ cup olive oil

  • 1 tbsp Dijon mustard

  • 1 tbsp dried oregano

  • 3 garlic cloves, diced

  • 1 ½ tsp salt

  • ½ tsp black pepper

• For Serving

  • ½ cup tzatziki (about 2 tbsp per serving)

  • 1 cup cubed or crumbled feta cheese

  • ¼ cup chopped fresh dill

  • ¼ cup chopped fresh parsley

Instructions:

Preheat oven to 375°F and line a large sheet pan with parchment paper. Toss the halved baby potatoes with a drizzle of olive oil and a pinch of salt. Spread on the sheet pan and roast for 20 minutes. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, oregano, garlic, salt, and pepper. Remove the sheet pan from the oven and push the potatoes to the sides. Add the salmon filets to the center of the pan. Scatter the halved tomatoes and lemon slices around the pan. Spoon the lemon garlic sauce evenly over the salmon and vegetables. Return the pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork. Top with feta cheese, fresh dill, and parsley. Serve each portion with a dollop of tzatziki.

Nutrition | calories: 615, protein: 42g, carbs: 42g, fat: 17g, fiber: 7g