Arugula with Roasted Salmon and New Potatoes
- Comments()
Arugula with Roasted Salmon and New Potatoes
Looking for a healthy, one-pan dinner that takes only minutes to prepare? Everyday Food editor Sarah Carey makes one just for you and shows you how to know when the salmon is perfectly cooked.
We Also Love
1 of 4
- Yield 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
Directions
-
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.
-
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.
-
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.
I made this recipe (1-1/2 times the ingredients) for 6 lunch guests. It was unanimous...everyone LOVED it. I did not have a pan large enough to roast the salmon with the potatoes, but using 2 pans was still easy and made for an easy clean up. The salmon was a perfect partner to the peppery arugula and I loved the different texture of the roasted potatoes with it. Just a wonderful recipe that I know I'll make many more times. By the way, one of the best parts of my day - watching Sarah!
I made this recipe for dinner last night, exactly as written. It was absolutely delicious! I have loaded it into my Paprika app and will definitely be making it again. Soon!
This was pretty tasty. Would make again.
This was pretty tasty. Would make again.
Still my favorite salmon recipe -- and also my favorite recipe from this site. Perfect AS-IS!
Okay, I changed a lot about this recipe because I didn't have most of the ingredients on hand. I basically used Kraft Greek Vinagrette to coat the new potatoes and salmon (instead of the vinegar mustard because the vinagrette has both) and sprayed my pan in olive oil. I added red onions for color and voila! I loved the idea and it just goes to show how versitile this easy and quick dish is.
I've made it half a dozen times already (with spinach instead of argula). It's delcious - I particularly like the mustardy dressing. A great lunch or light supper.
This is AWESOME as-is. The arugula is the perfect leafy green for the dressing, and the warm potatoes and salmon tossed in are just so delicious! One of my favorite recipes from this site so far.
I just made it with spinach and it was delicious .. I mixed the greens and potatoes together and served the salmon separately .. definitely one to make again!
of course...spinach is usally milder in taste, where arugula is more of a spicy leaf, but i think the spinach would be fine.
of course...spinach is usally milder in taste, where arugula is more of a spicy leaf, but i think the spinach would be fine.
can u use spinach salad instead?????????????