A simple yet elegant dish featuring roasted salmon, crispy potatoes, and vibrant green beans, topped with a fresh tomato-basil mixture.
Ingredients:
- 2 oz. small Yukon Gold potatoes, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp. Olive Amelia's Orange Olive Oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 2 tbsp. Olive Amelia's Montmorency Cherry Rosé Balsamic
- 4 plum tomatoes, cut into 1/2-inch pieces
- 1 lemon, zest
- 8 oz. green beans, trimmed
- 1 1/4 lb. skinless salmon, cut into 4 pieces
- 1/2 cup fresh basil leaves, torn
Directions:
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Preheat Oven: Preheat your oven to 450°F
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Prepare Potatoes: To make the potatoes extra crispy, try parboiling them for 3-4 minutes before roasting. This will give them an even crispier texture when roasted, making them more satisfying and delicious. On a large rimmed baking sheet, toss the sliced potatoes with the minced garlic, 1 tbsp. of Orange Olive Oil. Season with kosher salt and freshly ground black pepper, to taste. Arrange in a single layer and roast in the oven for 10 minutes.
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Prepare Tomato Mixture: In a small bowl, combine the shallot, Montmorency Cherry Rosé Balsamic, lemon zest, and 1/4 teaspoon each of salt and pepper. Add the chopped tomatoes, toss well, and set aside.
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Prepare Green Beans and Salmon: On a second rimmed baking sheet, toss the green beans with the remaining 2 tbsp. of Orange Olive Oil. Season with salt and pepper, to taste. Place the salmon pieces among the green beans. To season it up add the Salt Sisters Mojo Seasoning.
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Roast: Place the second sheet pan with salmon and green beans into the oven alongside the potatoes. Roast for 10 to 12 minutes, or until the salmon is opaque throughout and the potatoes are golden and tender.
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Serve: Serve the roasted salmon with green beans and potatoes. Gently fold the fresh basil into the tomato mixture and spoon it over the salmon before serving. Enjoy!
This dish is a flavorful and beautiful way to enjoy a light yet satisfying meal.