Roasted Salmon with Potatoes, Carrots and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Atlantic Salmon, 2 lbs.Red Potatoes, 16 small4 large carrots, cut into pieces6 scallions, cut in 2 in. pieces3 c. mushrooms, cut if necessary4 cloves garlic, crushed or minced4 tbsp olive oil
combine oil and garlic in a bowl...salt and pepper to taste.
Cut potatoes, carrots, and mushrooms so that they're bite sized. Place in 9x13 pyrex with green onion and drizzle with a spoonful of the garlic oil mixture. Bake at 450 until potatoes are almost done, about 30-40 minutes, stirring occasionally.
Meanwhile skin the salmon and cut into 1.5" cubes. Put them in the bowl with the garlic oil to marinate while the vegetables are cooking.
When the veggies are ready, stir and lower the oven to 375. Scatter the salmon on top of the roasted veggies. Roast until tender, and salmon flakes slightly, about 10 mins longer.
Number of Servings: 8
Recipe submitted by SparkPeople user MKNORTON.
Cut potatoes, carrots, and mushrooms so that they're bite sized. Place in 9x13 pyrex with green onion and drizzle with a spoonful of the garlic oil mixture. Bake at 450 until potatoes are almost done, about 30-40 minutes, stirring occasionally.
Meanwhile skin the salmon and cut into 1.5" cubes. Put them in the bowl with the garlic oil to marinate while the vegetables are cooking.
When the veggies are ready, stir and lower the oven to 375. Scatter the salmon on top of the roasted veggies. Roast until tender, and salmon flakes slightly, about 10 mins longer.
Number of Servings: 8
Recipe submitted by SparkPeople user MKNORTON.
Nutritional Info Amount Per Serving
- Calories: 337.9
- Total Fat: 16.5 g
- Cholesterol: 80.5 mg
- Sodium: 97.0 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.0 g
- Protein: 31.6 g
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