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Everyday Food

Arugula with Roasted Salmon and New Potatoes

Don't you just love an all-in-one recipe? Well, I've got a springy, one-pan dinner that's as good for you as it is filling. Best of all, it's ready in less than 30 minutes, thanks to new potatoes that roast alongside heart-healthy salmon. Watch as I show you how to make sure the fish is perfectly cooked. Plus, I'll give you tips on the best way to dress your salad and how to get the most flavor into your potatoes.

Sarah Carey, editor of Everyday Food Magazine
  • PREP: 10 minutes
  • TOTAL: 25 minutes
  • SERVES 4

Ingredients

  • 1 pound red new potatoes, quartered
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 pound skinless salmon fillet
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup snipped chives
  • 10 ounces baby arugula

Get Cooking

  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
  2. Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
  3. While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

NUTRITION

  • Per serv: 355 cal; 18 g fat; 27 g protein; 22 g carb; 3 g fiber