Average: 5 (1 vote)
Active time
10 minutes
Total time
45 minutes
4 servings

3 tablespoons extra-virgin olive oil

3 tablespoons orange juice

3 tablespoons white vinegar

½ teaspoon grated orange peel

¼ teaspoon dried dillweed

1 tablespoon capers, drained

12 small new potatoes, quartered (about 1¼ lbs.)

Four 6-oz. salmon fillets, skin removed

Vegetable cooking spray

  1. Preheat the oven to 425°F. Make a vinaigrette by combining the oil and the next 5 ingredients in a small bowl. Whisk until blended.
  2. Place the potatoes in a large bowl, sprinkle with 2 tablespoons of the vinaigrette and toss gently until coated.
  3. Arrange the potatoes in a single layer on a baking sheet or in a large baking dish coated with cooking spray. Bake at 425°F for 20 minutes. Move the potatoes to the sides of the pan. Arrange the fillets in the center of the pan and spoon 2 tablespoons of the remaining vinaigrette over them. Bake 13 to 15 minutes or until the fish flakes easily and the potatoes are fully cooked.
  4. Transfer the salmon and potatoes to a serving dish. Drizzle with the remaining vinaigrette.

Courtesy of National Fisheries Institute


Cal: 640; Fat: 20g
Sodium: 182mg; Carb: 316g
Protein: 41g

Yield: 4 servings

How'd it Taste?

My daughters don't like salmon, but everyone loved the potatoes. I made a little extra vinaigrette and added chopped carrots to the potatoes so I didn't have to make a vegetable on the side. Very easy, and I'll make it again.

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