Salmon with roasted new potatoes and green beans
25 – 35 Minutes
This fast and easy gluten-free dinner is inspired by the French classic salade niçoise, with omega-3 rich, pan-seared wild salmon fillets standing in for tuna.
- ½ pound new potatoes
- 5 ounces green beans
- 2 skin-on wild Yukon River salmon fillets (about 5 ounces each)
- 1 lemon
- 3 or 4 sprigs fresh mint
- Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- 2 or 3 red radishes
- 2 ounces mixed greens
- ¼ cup Greek yogurt
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough stem ends where the beans were snapped off from the stalk. The tapered tips are tender enough to eat.
Roast the potatoes and green beans
- Cut the potatoes in half lengthwise, then into ½-inch-wide wedges.
- Trim the stem ends from the green beans.
While the potatoes and green beans roast, prepare the rest of the meal.
Prep and cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
While the salmon cooks, prepare the lemon-mint sauce and the sherry vinaigrette.
Make the lemon-mint sauce
- Zest and juice the lemon, keeping the zest and juice separate.
- Strip the mint leaves from the stems; finely chop the leaves.
Make the sherry vinaigrette
Assemble the salad
- Trim the ends from the radishes; thinly slice the radishes.
Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 60mg (20% DV), Sodium: 710mg (30% DV), Carbohydrates: 30g (10% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Contains: Milk, Fish