Salmon and Potatoes with Lemon Vinaigrette

Salmon and Potatoes with Lemon Vinaigrette

1 1-1/2-pound cut-up Red Bliss potatoes
Four 1-inch-thick salmon steaks (1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
Salad greens
Lemon wedges, for garnish


  1. Heat oven to 375 degrees F.

  2. Combine potatoes and enough water to cover in 3-quart saucepan; bring
    to a boil. Cook 12 to 13 minutes, until tender. Drain well; transfer to

  3. Sprinkle both sides of salmon steaks with salt and pepper. Arrange on
    cookie sheet and bake 11 to 13 minutes, until just cooked through.

  4. For dressing, combine the 2 tablespoons oil and the garlic in
    microwaveproof 1-cup measure. Microwave on High 1 minute. Stir in
    remaining ingredients.

  5. Gently toss drained potatoes with 2-1/2 tablespoons of the dressing
    dressing, the parsley, and remaining 1 teaspoon oil.

  6. Transfer a salmon steak to each of 4 serving plates. Divide potatoes
    among plates. Drizzle salmon with remaining dressing and serve
    immediately (or at room temperature) with salad greens. Garnish with
    lemon wedges, if desired. Makes 4 servings.

Nutritional facts per serving
calories: 490, total fat: 25g, saturated fat: 4.5g, cholesterol: 88mg,
sodium: 535mg, carbohydrate: 32g, fiber: 3g, protein: 33g