Oven, Sheet Tray
Preheat the oven to 400°F. Clean the potatoes & slice into wedges.
On a sheet tray lined with parchment paper, add the potatoes & a generous drizzle of olive oil. Season with salt & pepper. Toss to evenly coat. Roast for 30 min at 400°F.
Meanwhile, wash & slice the zucchini into half-moons.
Rinse & chop the chives.
Prepare the yogurt sauce. In a bowl, combine yogurt, chopped chives, lemon zest & juice. Season with salt & pepper. Add a drizzle of olive oil. Mix it all together.
After 20 min of roasting, remove the potatoes from the oven. Flip the potato wedges & create some space on the tray for the salmon & zucchini. Add them to the sheet tray with salt, pepper & a drizzle of olive oil. Return to the oven & roast 12 more min at 400°F.
Serve the crispy potatoes, salmon & zucchini with a side of lemon-yogurt sauce. Enjoy !
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salmon & Potatoes with Lemon-Yogurt Sauce" contains 577 Energy, 35 g of Fat, 30 g of Carbohydrates, 41 g of Protein, 4 g of Fiber.