Customer Favorite

Salmon with roasted new potatoes and green beansInspired by the French classic salade Niçoise, this hearty main course features pan-seared wild salmon fillets in place of the more traditional tuna. For even more flavor, the potatoes are roasted, not boiled. New potatoes hold their shape better and taste sweeter than their fully grown counterparts because their sugars haven’t yet converted to starch.

25-35Minutes

690Cal/serving

2Servings

Gluten Free

View online at sunbasket.com/recipe/563

What You’ll NeedFrom your basket

½ pound new potatoes

5 ounces green beans

Two 6-ounce wild Yukon River skin-on salmon fillets

1 lemon

Fresh mint

Sherry vinaigrette base (sherry vinegar - whole grain mustard)

2 to 3 red radishes

2 ounces mixed greens

¼ cup Greek yogurt

From your pantry

Kosher salt, freshly ground black pepper, olive oil

Tools

Zester, 2 small bowls, medium bowl, medium frying pan, sheet pan

Prep + CookWash produce before use.

1. Roast the potatoes and green beansHeat the oven to 450ºF.

• Cut the potatoes into quarters.

• Trim the stem ends from the green beans.

On a sheet pan, toss the potatoes with 1 tablespoon oil and season with salt and pepper. Spread in an even layer and roast for 10 minutes. Add the green beans to the sheet pan, toss with the potatoes, and roast until the vegetables are lightly browned and tender, 8 to 10 minutes longer. Transfer to a plate to cool slightly.

While the vegetables roast, prepare the rest of the meal.

2. Cook the salmon• Pat the salmon dry with a paper towel; season

generously with salt and pepper.

In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

While the salmon cooks, prepare the lemon-mint sauce and the sherry vinaigrette.

3. Make the lemon-mint sauce and sherry vinaigrette• Zest and juice the lemon.

• Strip the mint leaves from the stems; finely chop the leaves.

In a small bowl, stir together the mint, lemon zest, 1 to 2 tablespoons lemon juice, and 1 tablespoon oil. Season the lemon-mint sauce to taste with salt and pepper.

In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons oil. Season the vinaigrette to taste with salt and pepper.

4. Assemble the salad• Trim the ends from the radishes; thinly slice.

In a medium bowl, combine the radishes, mixed greens, potatoes, and green beans. Drizzle with as much vinaigrette as you like and toss to coat. Season to taste with salt and pepper.

5. ServeTransfer the salad to individual plates. Top with the salmon, dollop with the yogurt, drizzle with the lemon-mint sauce, and serve.

Chef’s Tip It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Protein: 44g (88% DV), Fiber: 6g (24% DV), Added Sugars: 0g, Carbohydrates: 37g. Not a significant source of trans fat. Contains: milk, fish. Packed in a facility that handles wheat. Share your #sunbasket photos! a b c "