Roasted Salmon With Fresh Vegetables

• 2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 (12-ounce) package prewashed, trimmed, whole green beans
• 1 (8-ounce) baking potato, cut lengthwise into 12 wedges
• 24 grape or cherry tomatoes
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons Worcestershire sauce
• Lemon wedges (optional)

1. Preheat oven to 450u0b0.
2. Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in a medium bowl; toss to coat. Place potatoes on a jelly-roll pan lined with foil; bake at 450u0b0 for 10 minutes.
3. Reduce oven temperature to 425u0b0. Add beans and tomatoes to pan; move potato mixture to one side of pan. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle juice and Worcestershire sauce over fish. Add fish to pan. Bake at 425u0b0 for 18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges, if desired.

olive oil, salt, freshly ground black pepper, green beans, baking potato, grape, salmon, lemon juice, worcestershire sauce, lemon wedges

Taken from www.myrecipes.com/recipe/roasted-salmon-with-fresh-vegetables (may not work)