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
- 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.
- Place the potatoes in a large bowl, sprinkle with 2 tablespoons of the vinaigrette and toss gently until coated.
- 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.
- Transfer the salmon and potatoes to a serving dish. Drizzle with the remaining vinaigrette.
Courtesy of National Fisheries Institute
NutritionCal: 640; Fat: 20g
Sodium: 182mg; Carb: 316g