Greek Roasted Fish with Vegetables


  • 1-pound fingerling potatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, minced
  • 2 4-ounce fresh skinless salmon fillets
  • 2 medium red, yellow and/or orange sweet peppers, cut into rings
  • 2 cups cherry tomatoes
  • 1 ½ cups chopped fresh parsley
  • ¼ cup pitted kalamata olives, halved
  • ¼ cup finely snipped fresh oregano
  • 1 lemon, juiced
  • Salt & pepper


  1. Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with oil and sprinkle with garlic, salt, and black pepper; toss to coat. Transfer to a baking pan; cover with foil. Roast 30 minutes.
  2. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano, salt, and black pepper. Drizzle with oil; toss to coat.
  3. Rinse salmon; pat dry. Sprinkle with 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. Squeeze juice from lemon over salmon and vegetables.



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