Baked Salmon with Roasted Purple Potatoes and Sauteed Golden Beets

baked salmon recipe for ww

Baked Salmon with Roasted Purple Potatoes and Sauteed Golden Beets

Alyssa Reinbolt
Course Dinner
Servings 6


  • 6 4 oz Wild Caught Salmon Filets
  • 2 cups Golden Beets diced
  • 2 cups Golden Beet Greens chopped
  • 6 Small Purple Potatoes diced
  • 2 Medium Lemons
  • 2 cups Green Beans
  • 1 tsp Olive Oil
  • 3 Tbsp Sunflower Seeds
  • 2 tsp Italian seasoning
  • Zero Point Cooking Spray
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Garlic Powder


  • Preheat the oven to 350 degrees
  • Toss together potatoes and green beans in a bowl, spray with cooking spray and season with salt and pepper.
  • Spread them on a baking sheet in a single layer. Bake for 20-25 minutes until potatoes are fork tender and green beans are slightly crispy.
  • Place a nonstick skillet on the stove and heat it over medium-high heat. When you can splash a little water and it sizzles, add in diced beets with a little cooking spray.
  • On a second baking sheet, add a sheet of parchment paper and a layer of lemon slices. Season both sides of the salmon with salt and pepper and place on top of the lemon slices.
  • Combine olive oil, sunflower seeds and Italian seasoning together in a bowl and crush them together. Layer on top of the salmon and place it in the oven for 10-12 minutes.
  • Finish up the beets by adding in the greens with the apple cider vinegar and garlic powder. Once the beets are soft and the greens are wilted, you can serve!