Baked Salmon with Vegetables

Ingredients

2 teaspoons olive oil

1/2 teaspoon salt (divided)

1/2 teaspoon freshly ground black pepper (divided)

12 oz fresh green beans (washed and trimmed)

1 (8 oz) baked potato (washed and cut into 12 lengthwise wedges)

24 grape or cherry tomatoes

4 (6 oz) salmon fillets (1 inch thick)

1 Tablespoon fresh lemon juice

1 1/4 teaspoons Worcestershire sauce

Lemon wedges (optional)

Directions

1.  Preheat oven to 450 degrees.

2.  Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in a medium bowl; toss to coat.  Place potatoes on a jelly-roll pan lined with foil, bake at 450 for 10 minutes.

3.  Reduce oven temperature to 425.  Add beans and tomatoes to pan and move mixture to one side of pan.  Sprinkle fish with remaining salt and pepper.  Drizzle juice and Worcestershire sauce over salmon.  Add salmon to pan.  Bake at 425 for 18 minutes or until salmon flakes easily.  Serve with lemon wedges.

This is a McMillan family favorite.  It is very easy, healty and tasty.  The recipe is from Cooking Light.