Salmon with roasted new potatoes and green beans
Gluten Free, Soy Free
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).
- 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
Roast the potatoes and green beans
- Cut the potatoes into quarters.
- Trim the stem ends from the green beans.
While the vegetables roast, prepare the rest of the meal.
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 and the sherry vinaigrette
- Zest and juice the lemon.
- Strip the mint leaves from the stems; finely chop the leaves.
In a second small bowl, stir together the sherry vinaigrette base with 2 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
Assemble the salad
- Trim the ends from the radishes; thinly slice the radishes.
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