Salmon with New Potatoes, Corn and a Basil Vinaigrette
Moist salmon with creamy new potatoes and summery corn all covered in a tangy basil vinaigrette. This recipe is perfect for summer or make it year round with frozen corn!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 3/4 pound baby new potatoes
- 2 ears corn
- 4 salmon filets
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 shallot finely chopped
- 1 tablespoon capers finely chopped
- 1 cup basil leaves minced
- salt and pepper to taste
In a small bowl whisk together the red wine vinegar, olive oil, shallot, capers and basil leaves. Add salt and pepper to taste.
Salmon and Vegetables
Heat a large pot of water to a boil, add a generous sprinkling of salt. Add potatoes and boil for 5 minutes, then add the corn and continue boiling for 5 more minutes.
Drain the potatoes and the corn, sprinkle with salt and pepper, and let them cool a little.
Preheat the oven to broil. Line a baking sheet with aluminum foil. Place the salmon on the baking sheet and brush with olive oil and sprinkle with salt and pepper. Broil about 4-6 inches from the heat for about 6 minutes.
If using regular potatoes, cut them in half or quarters.
If using frozen corn, add at the same time as you would corn on the cob.
If you want to roast the salmon - roast at 450 for 8-10 minutes (or about 4-6 minutes per half an inch of thickness.)
Calories: 377kcal | Carbohydrates: 16g | Protein: 35g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 137mg | Potassium: 1229mg | Fiber: 2g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 18.3mg | Calcium: 41mg | Iron: 2.3mg