Roasted Salmon With Fresh Vegetables

2 teaspoons olive oil

½ teaspoon coarse salt, divided use

½ teaspoon freshly ground

pepper, divided use

1 (12-ounce) package 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 ¼ teaspoons Worcestershire sauce

Lemon wedges for garnish

Heat oven to 450 degrees. Line a large rimmed baking sheet with foil.

In a medium bowl, combine oil, ¼ teaspoon salt, ¼ teaspoon pepper, green beans and potato wedges; toss to coat. Place potato mixture on the prepared baking sheet; bake 10 minutes. Reduce oven temperature to 425 degrees. Move vegetables to one side; add tomatoes to pan. Sprinkle salmon with remaining salt and and pepper. Worcestershire Drizzle lemon sauce juice over salmon. Add to pan. Bake 18 minutes, until desired doneness or until fish flakes easily with a fork. Serve with lemon wedges.

Makes 4 servings. Nutrition information: Each serving contains approximately 331 calories, 39 g protein, 10 g fat, 20 g carbohydrate, 80 mg cholesterol, 419 mg sodium and 4 g fiber. Carbohydrate choices: 1 ½.