{photo by Jenny Bischoff}
Roasted Salmon and Potatoes with Honey-Mustard Vinaigrette
serves 4
Tonight or tomorrow you're probably getting dinner at CPK to enjoy a night off from cooking that helps our school (here again is the link to that flyer!), but here’s a deliciously easy way to get more fish into your dinner repertoire on another night. This recipe was recommend to me by SLOCA mom Joy Newman, and my family loved it! It has loads of flavor and it all bakes in one pan, which is a bonus. Plus it's fairly quick to throw together, making it a great go-to meal on a busy weeknight. You could even prep the potatoes in advance, and store them in water – just dry them well before tossing with the oil and seasonings. I personally don’t love arugula so I substituted spinach. A mix of greens would work well too.
Ingredients:
1 pound(s) small new potatoes (about 14), halved
2 tablespoon(s) fresh rosemary (optional)
2 tablespoon(s) olive oil
Kosher salt and pepper
1 pound(s) piece skinless salmon fillet
2 tablespoon(s) whole-grain mustard
1 tablespoon(s) red wine vinegar
2 teaspoon(s) honey
2 cup(s) baby arugula
Directions:
Heat oven to 425°F. On a rimmed baking sheet, toss the potatoes, rosemary (if using), 1 Tbsp oil, and 1/2 tsp each salt and pepper. Roast for 15 minutes.
Season the salmon with 1/4 tsp each salt and pepper. Push the potatoes to the edges of the pan and place the salmon in the center. Roast until the salmon is opaque throughout and the potatoes are golden brown and tender, 10 to 12 minutes more.
Meanwhile, in a small bowl, whisk together the mustard, vinegar, honey, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Transfer the potatoes to a bowl. Toss with the arugula and 1 Tbsp of the vinaigrette. Serve with the salmon and the remaining vinaigrette.
The potato salad and vinaigrette also work well with seared pork chops or chicken breasts.
Click here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website.
