ONE-PAN GREEK SALMON AND VEGGIES

One-Pan Greek Salmon and Veggies image

Bring home a taste of the Mediterranean with ease using our One-Pan Greek Salmon and Veggies recipe. Ready in under an hour and super easy to clean up, One-Pan Greek Salmon and Veggies could easily become a weeknight staple. You may even say it's the perfect catch.

Provided by My Food and Family

Categories Spring 2019

Time 47m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb. red new potatoes, cut in half
1/2 tsp. ground black pepper, divided
1/2 cup plus 1 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
1/3 cup chopped fresh parsley, divided
zest and juice from 1 lemon, divided
4 skinless salmon fillets (1 lb.)
1/2 cup crumbled feta cheese, divided
1/2 lb. fresh green beans, trimmed
1/3 cup KRAFT Real Mayo

Steps:

Heat oven to 400ºF.
Toss potatoes with 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 6 min. (Potatoes will not be done.) Add 2 Tbsp. parsley and half the lemon zest; mix lightly.
Cover rimmed baking sheet with foil; spray with cooking spray. Place potatoes, cut sides down, on half of the prepared baking sheet. Bake 15 min. Remove from oven.
Place fish fillets on other side of baking sheet. Drizzle 1 Tbsp. of the remaining dressing over each fillet. Bake 15 to 17 min. or until potatoes are tender and fish flakes easily with fork. Remove from oven. Drizzle 1 Tbsp. of the remaining dressing evenly over potatoes; sprinkle with 2 Tbsp. cheese.
Place beans in same bowl used to microwave the potatoes; sprinkle with remaining pepper. Add remaining dressing and 2 Tbsp. each of the remaining parsley and cheese. Microwave 5 to 6 min. or until beans are tender. Meanwhile, mix mayo and lemon juice with remaining parsley, lemon zest and cheese until blended.
Serve fish with the potatoes, beans and mayo mixture.

Nutrition Facts : Calories 510, Fat 32 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g