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Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables
10 min prep time
30 min cook time
4servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables
For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.
10 min prep time
30 min cook time
4servings
1/4 of recipe
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Step-By-Step Instructions:
- Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional), pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
- Prepare the ingredients & make the vinaigrette: Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, whisk together the chopped shallot, vinegar, mustard, and 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt (optional) and pepper if desired.
- Cook & finish the vegetables: In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante peppers and season with salt (optional) and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.
- Cook the fish & serve your dish: Pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through (an instant read thermometer should register 145°F). Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!
Nutrition facts
4 Servings
-
Serving Size
1/4 of recipe
- Amount per serving Calories 560
-
Total Fat
32g
- Saturated Fat 6g
- Cholesterol 80mg
- Sodium 870mg
-
Total Carbohydrate
35g
- Dietary Fiber 6g
- Total Sugars 6g
- Protein 34g
- Potassium 1354mg
Ingredients
baby golden potatoes
1 1/4 lbs
olive oil (divided)
3 tbsp
Italian seasoning
1 tbsp
fresh green beans
6 oz
mini sweet peppers
1/2 lbs
garlic
2 clove
sweet piquante peppers
1 oz
shallot
1 med
rice vinegar
1 tbsp
coarse Dijon mustard
2 tbsp
water
1/4 cup
skin-on salmon filet (10-oz)
2
salt and pepper to taste (optional)
1 pinch
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