Sheet-Pan Roasted Salmon & Vegetables

1  lb.		fingerling potatoes, halved lengthwise
2  tablespoons		olive oil
5		garlic cloves, coarselies chopped
1  teaspoon		sea salt
1  teaspoon		freshly ground black pepper
6  ounces		4 5 to 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)
1  serving		pitted kalamata olives, halved
1  tablespoon		cup finely snipped fresh oregano or Tbsp. dried oregano, crushed
1		lemon

Tip: Click on the ingredient links to learn the nutritional information for all the Sheet-Pan Roasted Salmon & Vegetables ingredients. The serving size for any ingredient in Sheet-Pan Roasted Salmon & Vegetables may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Step 1
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 15x10-inch baking pan; cover with foil. Roast 30 minutes.

Step 2
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.

Step 3
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.

Step 4
Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

Nutrition Facts
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.
Exchanges: 3 lean protein, 3 vegetables, 2 1/2 fat, 1 starch

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