Total time: 30 min
Cost per serving: $3.86
1 large head broccoli, cut into small florets (about 6 ½ cups)
1 lb Yukon gold potatoes, cut into 1/8- in. thick rounds
1 large red onion, cut into ¼-in. thick wedges
3 tbsp olive oil
1 ½ lb skinless salmon fillet, cut into 4 pieces
¼ cup mayonnaise
1 tbsp fresh lemon juice
½ small close garlic, mashed into a paste
Kosher salt and pepper
1) Heat oven to 450° F. On a rimmed baking sheet, toss together the broccoli, potatoes and onion with the oil, ½ tsp salt and ¼ tsp pepper. Spread in an even layer and roast for 15 minutes.
2) Season the salmon with ¼ tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
3) Meanwhile, in a small bowl, combine the mayonnaise, lemon juice and garlic. Serve with the fish and vegetables.
PER SERVING: 506 calories, 27 grams fat (5 grams saturated fat), 85 milligrams cholesterol, 574 milligrams sodium, 40 grams protein, 30 grams carbohydrates, 6 grams fiber
Recipe courtesy of Woman’s Day / January Issue.