Dinner for two, ready in about 35 minutes, with only one pan to wash. Salmon is a great source of protein, and the lemon and dill add plenty of flavour without much salt.

Ingredients

• 300 g (about 2 cups) baby potatoes, cut in half
• 2 tablespoons olive oil, divided
• 2 salmon fillets, about 150 g (5 oz) each
• 200 g (about 2 cups) green beans, ends trimmed
• 1 cup cherry tomatoes
• 2 cloves garlic, finely chopped
• 1 lemon: half sliced thin, half for squeezing
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• Black pepper, and a small pinch of salt if you like

Method

1. Start the potatoes. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the potatoes with 1 tablespoon of the oil and some pepper, spread them out cut side down, and roast for 15 minutes.
2. Get the rest ready. While the potatoes roast, toss the green beans and tomatoes with the garlic and the remaining tablespoon of oil.
3. Add everything to the pan. Take the pan out (use oven mitts!). Push the potatoes to the sides, add the beans and tomatoes, and set the salmon in the middle, skin side down. Squeeze half the lemon over the fish, top with the lemon slices and half the dill, and add a little pepper.
4. Roast. Return the pan to the oven for 10 to 14 minutes, until the salmon flakes easily with a fork. Health Canada recommends cooking fish to an internal temperature of 70°C (158°F).
5. Serve. Sprinkle with the rest of the dill and enjoy.

Tips

• Cooking for one? Make the full recipe and have the second portion cold over salad greens for lunch the next day.
• No fresh salmon? Frozen fillets work well. Thaw them overnight in the fridge first.
• Swap the veggies. Broccoli, asparagus or sliced zucchini all work in place of the green beans.
• Easy on the salt. The lemon, garlic and dill bring lots of flavour, so taste before you add any salt.

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