1 lb. red new potatoes, cut in half
1/2 tsp. ground black pepper
1/2 cup plus 1 T. Kraft Greek Vinaigrette Dressing
1/3 cup chopped fresh parsley
Zest and juice from 1 lemon
4 skinless Salmon fillets (1 lb.)
1/2 cup crumbled Feta cheese
1/2 lb. fresh green beans, trimmed
1/3 cup Mayonnaise

1 lb. red new potatoes, cut in half 1/2 tsp ground black pepper 1/2 cup plus 1 T. Kraft Greek Vinaigrette Dressing 1/3 cup chopped fresh parsley 4 skinless Salmon fillets (1 lb.) 1/2 cup crumbled Feta cheese 1/2 lb. fresh green beans, trimmed 1/3 cup Mayonnaise

Oven to 400.

Toss potatoes with 1/4 tsp. pepper and 2 T. dressing in microwaveable bowl. Microwave on high for 6 minutes. Add 2 T. parsley and half lemon zest, mix.

Cover baking sheet with foil. Spray with cooking spray. Place potatoes cut side down on half the sheet. Bake for 15 minutes and remove from oven.

Place fish on other side of the sheet. Drizzle with 1 T. dressing. Bake 15 to 17 minutes until potatoes are tender and fish is flaky. Remove from oven. Drizzle 1 T. dressing evenly over potatoes. Sprinkle with 2 T. cheese.

Please beans in same bowl that potatoes were in, sprinkle with remaining pepper. Add remaining dressing and 2 T. each of parsley and cheese. Microwave 5 to 6 minutes.

Mix Mayonnaise and lemon juice with remaining Parsley, lemon zest, and cheese until blended. Serve fish with Mayo sauce, potatoes and beans.