Wild Salmon and Potato Casserole with Citrus-Herb Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This summer casserole is bright with citrus flavors and assembles quickly once the potatoes and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon.
Ingredients
1 lb. wild salmon fillet
3/4 tsp. salt
1/3 tsp. Pepper
1 lb. New potatoes
1/4 c. olive oil
1 tbsp. olive oil
1 lemon
12 pitted black olives
2 tbsp. fresh lemon juice
1 tbsp. fresh orange juice
2 tbsp. chopped basil
1 tsp. fresh thyme leaves
Instructions
Preheat oven to 425 degrees F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes.
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