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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

1 bag
baby red potatoes, halved
1 1/2 lb/750 g
2 tbsp
olive oil, divided
30 mL
3/4 tsp
salt, divided
4 mL
1/4 tsp
pepper, divided
1 mL
4
fresh or frozen salmon fillet portions (approx. 5 oz each)
1 tbsp
finely grated lemon zest
15 mL
500 mL
green beans, ends trimmed
2 cups
lemon wedges, to serve

Method

Step 1

Preheat oven to 425°F (220°C). Toss potatoes with 1 tbsp (15 mL) oil on foil-lined rimmed baking sheet. Sprinkle with 1/4 tsp (1 mL) salt and pinch of pepper. Bake potatoes until almost tender and starting to turn golden, about 20 min.

Step 2

Pat fish dry with paper towel. Brush fish with remaining oil, and sprinkle with lemon zest and remaining salt and pepper.

Step 3

Push potatoes to sides of baking sheet and place fish in middle of baking sheet. Scatter green beans around the fish.

Step 4

Roast until salmon is just cooked through and green beans are tender, about 10 min. Serve with lemon wedges.

Tips

Use four skinless tilapia fillets instead of salmon.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/4 recipe
Calories:
430
Fat:
22 g
Saturated Fat:
4 g
Carbs:
31 g
Fibre:
5 g
Sugar:
3 g
Cholesterol:
75 mg
Protein:
30 g
Sodium:
520 mg
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