Greek Roasted Fish with Vegetables

Ingredients

• 1 lbfingerling potatoes, halved lengthwise
• 2 tablespoonsolive oil, divided
• 5 clovesgarlic, coarsely chopped
• 0.5 teaspoonsea salt, divided
• 0.5 teaspoonfreshly ground black pepper, divided
• 4skinless salmon fillets (5 to 6 oz each), fresh or frozen
• 2medium red, yellow and/or orange sweet peppers, cut into rings
• 2 cupscherry tomatoes
• 1.5 cupschopped fresh parsley (about 1 bunch)
• 0.25 cuppitted kalamata olives, halved
• 0.25 cupfinely snipped fresh oregano, or 1 Tbsp dried oregano, crushed
• 1lemon

Method

1. 1Preheat oven to 425°F. Place potatoes in a large bowl. Drizzle with 1 tablespoon of the oil and sprinkle with garlic and 1/8 teaspoon of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
2. 2Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 teaspoon of the salt and black pepper. Drizzle with remaining 1 tablespoon oil; toss to coat.
3. 3Rinse salmon; pat dry. Sprinkle with remaining 1/4 teaspoon salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
4. 4Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.