NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Boiled baby potatoes

1 cup Fresh green beans

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Season the salmon fillet with half of the sea salt and black pepper, then place it on the baking sheet.

• 3

  Roast the salmon for 12-15 minutes, or until the internal temperature reaches 145°F and it flakes easily with a fork.

• 4

  While the salmon roasts, steam the fresh green beans for 4-5 minutes until tender-crisp, then immediately submerge them in ice water to stop the cooking and preserve their bright green color.

• 5

  Slice the pre-cooked cold baby potatoes into halves or quarters and place them in a mixing bowl with the drained green beans.

• 6

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and finely chopped fresh dill to create the vinaigrette.

• 7

  Toss the cold potatoes and green beans with half of the vinaigrette and the remaining salt and pepper.

• 8

  Arrange the potato and bean salad on a plate, top with the warm roasted salmon, and drizzle the remaining dressing over the fish.