Salmon with roasted new potatoes and green beans

Gluten Free, Soy Free

2 Servings, 690 Calories/Serving

25 - 35 Minutes

Inspired by the French classic salade Niçoise, this hearty main course features pan-seared wild salmon fillets in place of the more traditional tuna. For even more flavor, the potatoes are roasted, not boiled. New potatoes hold their shape better and taste sweeter than their fully grown counterparts (because their sugars haven’t yet converted to starch).

Ingredients

  • ½ pound new potatoes
  • 5 ounces green beans
  • Two 6-ounce fillets wild Yukon River skin-on salmon
  • 1 lemon
  • Fresh mint
  • Sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • 2 to 3 red radishes
  • 2 ounces mixed greens
  • ¼ cup Greek yogurt

Instructions

1

Roast the potatoes and green beans

Heat the oven to 450ºF.
  • Cut the potatoes into quarters.
  • Trim the stem ends from the green beans.
On a sheet pan, toss the potatoes with 1 tablespoon oil and season with salt and pepper. Spread in an even layer and roast for 10 minutes. Add the green beans to the sheet pan, toss with the potatoes, and roast until the vegetables are lightly browned and tender, 8 to 10 minutes longer. Transfer to a plate to cool slightly.
While the vegetables roast, prepare the rest of the meal.

2

Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
While the salmon cooks, prepare the lemon-mint sauce and the sherry vinaigrette.

3

Make the lemon-mint sauce and the sherry vinaigrette

  • Zest and juice the lemon.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the mint, lemon zest, 1 to 2 tablespoons lemon juice, and 1 tablespoon oil. Season the lemon-mint sauce to taste with salt and pepper.
In a second small bowl, stir together the sherry vinaigrette base with 2 tablespoons oil. Season the vinaigrette to taste with salt and pepper.

4

Assemble the salad

  • Trim the ends from the radishes; thinly slice the radishes.
In a medium bowl, combine the radishes, mixed greens, potatoes, and green beans. Drizzle with as much vinaigrette as you like and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the salad to individual plates. Top with the salmon, dollop with the yogurt, drizzle with the lemon-mint sauce, and serve.

Chef’s Tip It’s customary to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming off only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Nutrition per serving: Calories: 690, Protein: 44 g, Total Fat: 39 g, Monounsaturated Fat: 25.2 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 80 mg, Carbohydrates: 37 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 760 mg

Contains: fish, milk

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