Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

Seared Salmon & Shallot-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.
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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 2 cloves Garlic
  • 1¼ lbs Potatoes
  • ¾ lb Green Beans
  • 1 Shallot
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 oz Pickled Peppadew Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Rice Vinegar
  • 2 Bell Peppers
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the vinaigrette
2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, cut off and discard any stem ends from the green beans. Cut off and discard the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch-thick strips. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, combine the chopped shallot, vinegar, and mustard. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Cook & finish the vegetables
3 Cook & finish the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the bell pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a bowl. Add the chopped peppadew peppers; season with salt and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Seared Salmon & Shallot-Dijon Vinaigrette

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, cut off and discard any stem ends from the green beans. Cut off and discard the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch-thick strips. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, combine the chopped shallot, vinegar, and mustard. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & make the vinaigrette
Cook & finish the vegetables
3 Cook & finish the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the bell pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a bowl. Add the chopped peppadew peppers; season with salt and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
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