ROASTED SALMON WITH FRESH VEGETABLES (SAT.)

2 teaspoons olive oil

1/2 teaspoon coarse salt,

divided

1/2 teaspoon freshly ground

pepper, divided

1 (12-ounce) package trimmed whole green beans (see Note)

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 for garnish

Heat oven to 450 degrees. In a medium bowl, combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, green beans and potato wedges; toss to coat. Place potato mixture on a large rimmed baking pan lined with nonstick foil; bake 10 minutes. Reduce oven temperature to 425 degrees. Move vegetables to one side; add tomatoes to pan. Sprinkle salmon with remaining salt and pepper. Drizzle lemon juice and Worcestershire sauce 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.

Note: For more tender beans, microwave on high (100 percent power) 1 to 2 minutes before roasting.

Per serving: 331 calories (percent calories from fat, 28), 39 grams protein, 20 grams carbohydrate, 4 grams fiber, 10 grams fat (1.8 grams saturated fat), 80 milligrams cholesterol, 419 milligrams sodium.