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Roasted salmon with honey mustard vinaigrette


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  • 1 lb. small new potatoes, halved ( about 14)
  • 2 Tbs. fresh rosemary
  • 2 Tbs. olive oil
  • salt and pepper
  • 1 1 1/4 lb skinless salmon fillet
  • 2 Tbs whole grain mustard
  • 1 Tbs. red wine vinegar
  • 2 tsp. honey
  • 2 C. baby argula



Step 1

Heat oven to 425. On rimmed baking sheet, toos potatoes with rosemary, 1 Tbs. oil, and 1/2 tsp each slat and pepper. Roast 15 mins. Season the salmon with 1/4 tsp each slat and pepper. Push potatoes to edge of pan and place salmon in the center. Roast until salmon is opaque throughout and potaotes are golden brown and tender. In small bowl, whisk together honey, vinegar, mustard and remaining oil, and more salt and pepper. Transfer potaotoes to bowl. Toss with argula and ! Tbs. of the viniagrette. Serve with slamon and remaining sauce.

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