A simple yet elegant dish featuring perfectly roasted salmon, crispy potatoes, and vibrant green beans—finished with a fresh tomato-basil relish and the bright flavors of Olive Amelia Orange Olive Oil and Montmorency Cherry Rosé Balsamic. It’s a light yet satisfying meal that’s as beautiful as it is delicious.
Ingredients:
- 2 oz. small Yukon Gold potatoes, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp. Olive Amelia's Orange Olive Oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 2 Tbsp. Olive Amelia's Montmorency Cherry Rosé Balsamic
- 4 plum tomatoes, cut into 1/2-inch pieces
- 1 lemon, zest
- 8 oz. green beans, trimmed
- 1 1/4 lb. skinless salmon, cut into 4 pieces
- 1/2 c. fresh basil leaves, torn
Instructions:
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Preheat oven to 450°F.
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For crispier potatoes, parboil sliced Yukon Golds for 3–4 minutes. Drain and pat dry. On a large rimmed baking sheet, toss the potatoes with minced garlic and 1 Tbsp. Orange Olive Oil. Season with kosher salt and black pepper. Arrange in a single layer and roast for 10 minutes.
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In a small bowl, combine shallot, Montmorency Cherry Rosé Balsamic, lemon zest, and ¼ tsp. each of salt and pepper. Add chopped tomatoes, toss gently, and set aside.
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On a second rimmed baking sheet, toss green beans with remaining 2 Tbsp. Orange Olive Oil. Season with salt, pepper, and a sprinkle of Mojo Seasoning. Nestle salmon pieces among the green beans.
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Place both baking sheets in the oven. Roast for 10–12 minutes, until salmon is opaque and potatoes are golden and tender.
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Fold torn basil into the tomato mixture. Serve roasted salmon, green beans, and crispy potatoes topped with the fresh tomato-basil relish.