Salmon Broccoli Potatoes (Print Version)
Easy salmon with broccoli and potatoes topped with fresh vinaigrette. A quick, wholesome dinner ready in minutes.
# Ingredients:
→ For the Salad
01 -
12 ounces salmon
02 -
kosher salt
03 -
black pepper
04 -
2 tablespoons neutral oil
05 -
1 head broccoli
06 -
1/2 pound mini-potatoes (about 8 potatoes)
07 -
1 head romaine heart
→ For the Oregano Red Wine Vinaigrette
08 -
2 tablespoons red wine vinegar
09 -
juice of 1/2 lemon
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon kosher salt
12 -
black pepper
13 -
1 tablespoon honey
14 -
1/3 cup olive oil
# Instructions:
01 -
Chop the romaine, thinly slice the potatoes, and trim the broccoli florets.
02 -
Heat a large sauté pan on medium-high heat and add 1 tablespoon of oil. Add the thinly sliced potatoes and cook for 4-5 minutes. Then, add the salmon and broccoli. Season everything with a generous pinch of salt and pepper, mixing the broccoli and potatoes. Flip the salmon after 2-3 minutes and cook the potatoes until golden brown on each side (about 10 minutes in total).
03 -
In a mason jar or bowl, combine red wine vinegar, lemon juice, oregano, salt, black pepper, honey, and olive oil. Whisk to emulsify.
04 -
Place the chopped romaine lettuce in a serving bowl. Top with the cooked potatoes, charred broccoli, salmon, and a couple of tablespoons of the prepared dressing. Serve immediately.