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
Lemon wedges, for garnish
Heat oven to 375 degrees F.
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
Sprinkle both sides of salmon steaks with salt and pepper. Arrange on
cookie sheet and bake 11 to 13 minutes, until just cooked through.
For dressing, combine the 2 tablespoons oil and the garlic in
microwaveproof 1-cup measure. Microwave on High 1 minute. Stir in
Gently toss drained potatoes with 2-1/2 tablespoons of the dressing
dressing, the parsley, and remaining 1 teaspoon oil.
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