Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 736
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 49
- Dietary Fiber
- 6
- Sugar
- 21
- Protein
- 53
- Cholesterol
- 125
- Sodium
- 1301
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Cooking spray
2 pounds salmon fillets, 6 fillets or 2 whole sides
Salt and freshly ground black pepper
1/2 cup reduced-sodium soy sauce
2 tablespoons molasses
1 tablespoon brown sugar
3 cloves garlic, minced
1 (11-ounce) can mandarin oranges, drained
1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
2 cups haricots verts or string beans
Directions
- Preheat oven to 400 degrees F.
- Coat a large roasting pan and large baking sheet with cooking spray.
- Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
- Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
- Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.
- Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired