Salmon And Potatoes With Lemon Vinaigrette Recipe

Name: Salmon And Potatoes With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb cut up baby red potato, cut in half, and then half again; 4 4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick); dressing; 2 tablespoons olive oil; 2 teaspoons minced garlic; 2 tablespoons fresh squeezed lemon juice (or more); 1 tablespoon white wine vinegar; 1/4 teaspoon salt; 1/8 black pepper; 2 tablespoons parsley; 1 teaspoon olive oil; baby greens; lemon wedge, to serve with; carrot; asparagus

Servings: persons

1 - 1 1/2 lb cut up baby red potato, cut in half, and then half again
4 4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick)
dressing
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons fresh squeezed lemon juice (or more)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 black pepper
2 tablespoons parsley
1 teaspoon olive oil
baby greens
lemon wedge, to serve with
carrot
asparagus

1
roast the potatoes in the oven; spritz with olive oil, season with salt and pepper. i also roasted some baby carrots and asparagus with the potatoes. i roasted at 375* for about 20 minutes.
2
i made two batches of the dressing. one to dip the fish in and let marinate 30 to 60 minutes.
3
i grilled the fish. use your own judgement.
4
take a package of baby salad greens, and divide on to seperate plates.
5
for the dressing:
6
combine the 2 tbs. oil and the garlic in microwaveproof glass measuring cup. microwave on high 1 minute stir in remaining ingredients. make two seperate batches of this dressing. pour first batch over the fish, turn them, and let marinate 30 minutes to an hour. heat the other just before serving, and pour over salad, potatoes, and fish. enjoy.
7
note: asparagus and carrots don't take as long, so keep an eye on them.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 - 1 1/2 lb cut up baby red potato, cut in half, and then half again, 4 4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick), dressing, 2 tablespoons olive oil, and more.

Yes, Salmon And Potatoes With Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Potatoes With Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions