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Time
55 min
Level
Medium
Author
eatingwell

Greek Roasted Fish with Vegetables

low-calorie
Instructions
1
Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with coarsely chopped 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.
2
Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, chopped parsley, pitted halved olives, finely snipped oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
3
Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over halved lengthwise potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
4
Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.
Micro nutrients
Total weight
455.41g
Carbs
35.71g
Dietary fiber
6.18g
Sugar
5.14g
Fats
28.48g
Saturated
7.33g
Poly
8.46g
Mono
7.08g
Proteins
37.36g
Iron
212.27%
Calcium
488.61%
Magnesium
26.29%
Vitamin A
557.23%
Vitamin C
1354.63%
Vitamin B6
7.24%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
80.91%
Potassium
110.92%
Cholesterol
212.03%
Percentages are based on a diet of 2000 calories a day.
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