Salmon with roasted new potatoes and green beans
New potatoes are freshly harvested and, unlike their fully grown counterparts, they keep their shape when cooked. They’re also sweeter because their sugars haven’t yet converted into starch, which makes them great for salads like this one.
- 10 ounces new potatoes
- 5 ounces green beans
- 2 to 3 red radishes
- Fresh mint
- 1 lemon
- Sherry vinaigrette (sherry vinegar - whole-grain mustard)
- Two 6-ounce wild Alaskan salmon fillets
- 2 ounces mixed baby greens
- ¼ cup Greek yogurt
Prep the vegetables
- Scrub the potatoes and cut into quarters.
- Trim the stem ends of the green beans.
- Trim the ends of the radishes and cut into thin slices.
- Finely chop the mint leaves.
- Zest the lemon and juice half.
Roast the potatoes and green beans
Make the vinaigrette and the sauce
In a second bowl, combine the mint, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper. Stir until well combined.
Cook the salmon
- Pat the salmon dry and season with salt and pepper.
Assemble the salad
Nutrition per serving: Calories: 580 Protein: 43g Total Fat: 28g Monounsaturated Fat: 12g Polyunsaturated Fat: 4g Saturated Fat: 4.5g Cholesterol: 105mg Carbohydrates: 41g Fiber: 7g Added Sugar: 1g Sodium: 560mg