ROASTED SALMON
& DILLED POTATOES

Using one pan to oven-roast the potatoes and the fish means preparation and cleanup are a breeze.

ACTIVE TIME: 15 MIN · TOTAL TIME: 40 MIN · MAKES: 4 MAIN-DISH SERVINGS

1½ POUNDS RED POTATOES, CUT INTO
1-INCH CHUNKS

1 TABLESPOON OLIVE OIL

¾ TEASPOON SALT

6 TEASPOON COARSELY GROUND
BLACK PEPPER

4 SALMON FILLETS (6 OUNCES EACH)

2 TABLESPOONS PREPARED
HORSERADISH SAUCE

½ CUP LOOSELY PACKED FRESH DILL,
CHOPPED



1 Preheat oven to 450°F. In 15½" by 10½" jelly-roll pan, toss potatoes with oil, ¼ teaspoon salt, and 6 teaspoon pepper. Roast potatoes for 10 minutes.

2 Remove potatoes from oven. With spatula, push potatoes to one end of pan. Arrange fish in pan; sprinkle with remaining ½ teaspoon salt. Roast until fish is just opaque throughout and potatoes are browned and tender.

3 Transfer fish to platter and top with horseradish sauce; sprinkle with half of dill. Toss potatoes with remaining dill; arrange on platter with fish.

EACH SERVING: ABOUT 495 CALORIES | 35G PROTEIN | 38G CARBOHYDRATE | 23G TOTAL FAT (5G SATURATED) | 92MG CHOLESTEROL | 555MG SODIUM