Salmon NIÇOISE

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Salmon NIÇOISE

Active Time: 25 minutes
Total Time: 1 hour

4 Servings

Print recipe

Ingredients

  • 2 pounds salmon fillet, skinned
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon FRENCH PANTRY Fresh Lemon & Dill Herb Blend
  • Pinch of Citrus bon Salt
  • Pinch of coarse ground pepper
  • 2 pounds redskin potatoes, skin on
  • 1-pound green beans
  • ¼ cup capers or olives, if desired
  • 1 lemon, halved

For dressing:

  • 1 ½ tablespoon mustard
  • 1 ½ tablespoon FRENCH PANTRY Lavender Honey
  • 2 tablespoons white wine vinegar
  • 2/3 cup EVOO
  • 1 tablespoon minced fresh dill

Instructions

  1. Preheat oven to 450⁰F. Place Flexiflat on Perforated Baking Sheet and set aside.
  2. Combine EVOO, dill blend, salt & pepper in a Stainless-Steel Mixing Bowl and mix well.
  3. Baste salmon with the mixture & let it sit for 15 minutes.
  4. Meanwhile, redskin potatoes cut into halves for small red skins or into quarters for a larger redskin. Cook in boiling water until al dente, then rinse in cool water, drain & set aside.
  5. In a separate pot, boil green beans in salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water to blanche.
  6. Combine dressing ingredients in a bowl & set aside.
  7. Place salmon on Flexiflat – Bake at 450⁰F for 12 to 15 minutes. Salmon is done when it can be flaked apart in the center & has a nice pink color inside.
  8. Once baked, remove from the oven & place on a platter, topping with olives or capers if desired.
  9. Arrange cooked redskin potatoes & green beans on outer area of platter. Drizzle the dressing and squeeze halved lemons over everything.

 

Enjoy!

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