Greek Roasted Fish with Vegetables

Prep time: 15 min

Cook time: 30 min

Servings: 4

1 - 100 gram

This dish is packed with flavor and fits perfectly into a Mediterranean diet

Ingredients

1 pound fingerling potatoes

2 tbsp olive oil

5 garlic glove's, chopped

1/2 tsp sea salt

1/2 tsp black pepper

6 ounce salmon fillets

2 medium bell pepper

2 cups cherry tomatoes

1-1/2 cups parsley, chopped

1/4 cup olives, halved

1 tbsp dried oregano

1 lemon

Directions

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.

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.

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.

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

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