Salmon, new potatoes with Arugula salad

salmonarugulaServes 4

Ingredients

  • 1 pound red new potatoes, quartered (sub with fingerling or any potatoes)
  • 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 (use green part of spring onion as substitute)
  • 10 ounces baby arugula (sub with any salad leaves)

Method

  1. 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.

  2. 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.

  3. 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.

From Martha Stewart EveryDay

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