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Sheet-Pan Salmon and Vegetables with Smoky Caper Vinaigrette One Star

Sheet-Pan Salmon and Vegetables with Smoky Caper Vinaigrette

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Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

1 lb. fingerling potatoes, halved lengthwise
6 Tbsp. extra-virgin olive oil
Salt and pepper
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 1/2 tsp. smoked paprika
1 tsp. Dijon mustard
1 garlic clove, chopped
2 Tbsp. capers, rinsed and chopped coars
1 Tbsp. minced shallot
4 (6-oz.) skinless salmon fillets
12 oz. green beans, trimmed
1/4 cup slivered almonds (optional)
2 Tbsp. fresh parsley leaves (optional)

directions:

1. Place a rack in the uppermost part of oven and heat to 425 degrees. Toss potatoes with 1 tablespoon oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and bake until slightly browned but not cooked all the way through, about 12 to 15 minutes.
2. Meanwhile, to make the vinaigrette, combine vinegar, honey, paprika, mustard, and garlic in a blender and puree until smooth. With blender running, slowly pour in 1/4 cup oil until thickened. Stir in capers and shallot, then transfer half of the vinaigrette to a small bowl and set aside.
3. Nestle salmon fillets on top of potatoes, season with salt and pepper, and brush with remaining vinaigrette. Toss green beans and almonds (if using) with remaining tablespoon oil, season with salt and pepper, and arrange around salmon.
4. Return pan to oven and roast until salmon flakes easily with a fork and centers are slightly translucent, 10 to 12 minutes. Drizzle reserved vinaigrette over vegetables and fish, garnish with parsley (if using), and serve.
Source: Hannaford fresh Magazine, September - October 2016

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Quantity Ingredients coupon
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1 lb. fingerling potatoes, halved lengthwise  
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6 Tbsp. extra-virgin olive oil  
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Salt and pepper  
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2 Tbsp. red wine vinegar  
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1 Tbsp. honey  
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1 1/2 tsp. smoked paprika  
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1 tsp. Dijon mustard  
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1 garlic clove, chopped  
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2 Tbsp. capers, rinsed and chopped coars  
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1 Tbsp. minced shallot  
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4 (6-oz.) skinless salmon fillets  
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12 oz. green beans, trimmed  
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1/4 cup slivered almonds (optional)  
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2 Tbsp. fresh parsley leaves (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 600 kcal (30%)
Calories from Fat 279 kcal (0%)
Total Fat 31 g (47%)
Saturated Fat 4 g (20%)
Cholesterol 105 mg (35%)
Sodium 230 mg (9%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 7 g (28%)
Protein 44 g (73%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Sheet-Pan Salmon and Vegetables with Smoky Caper Vinaigrette is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Easy and delicious This goes together so easily. Great recipe. We loved it. I did not add the honey to the dressing.
Date published: 2016-09-17
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