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This might be the new salmon recipe that we’ll end up making the most often. One, it’s a complete meal. Two, it’s so wholesome, and we appreciate that there’s no added sugar. Three, it looks so pretty and that makes it even more enjoyable to eat (and super company worthy)! And four, we enjoy the leftovers straight from the fridge because it’s good even when it’s cold. Do we need more reasons?
1 (1 and 1/2 pound) salmon fillet (not sliced)
1/2 red onion, thinly sliced
1 and 1/2 pounds Yukon gold potatoes, cubed
2 tablespoons Gefen Olive Oil
1 teaspoon salt
dash black pepper
1/3 cup country-style Dijon mustard
1/4 cup Tuscanini Lemon Juice
2 tablespoons olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons sesame seeds
3 scallions, diced
1/2 cup dill leaves, coarsely chopped
1/2 cup fresh parsley leaves, coarsely chopped
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
On one side of prepared baking sheet, toss potatoes with olive oil, salt, and pepper; bake for 25 minutes.
In a small bowl, combine all Dijon sauce ingredients.
Add salmon to the other side of the baking sheet; top with red onion. Toss potatoes with 1/4 cup sauce. Spread remaining sauce over salmon, reserving one to two tablespoons. Return baking sheet to oven for 20-25 minutes, depending on the size of the salmon fillet.
In a bowl, combine herbs; dress with reserved sauce.
Top fish with herbs and serve.
Reproduced from Dinner Done 2 with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Purchase on Amazon.
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