Salmon is great for a quick weeknight meal because it cooks so quickly using high heat; however slow cooking your salmon, like we did in this recipe, results in a delicate, buttery texture that can’t be beat!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 navel orange
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, 2 smashed and 2 minced
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped fresh tarragon
- 4 skin-on salmon fillets (about 6 ounces each)
- 1 1/2 pounds baby Yukon Gold potatoes, quartered
- 1/2 pound green beans, trimmed and cut on an angle into 1-inch pieces
- 1 small shallot, minced
- 1 tablespoon grainy mustard
Instructions
- Preheat the oven to 300˚ F. Remove 5 wide strips of zest from the orange with a vegetable peeler, then finely grate the remaining zest. Juice the orange into a large bowl and set aside. Combine the olive oil, orange zest strips, smashed garlic and red pepper flakes in a small casserole dish; season with 1/2 teaspoon each salt and pepper. Stir together 1 tablespoon tarragon, the minced garlic and grated orange zest in a small bowl; season with salt and pepper.
- Place the salmon skin-side down in the casserole dish and top with the tarragon-orange mixture. Bake until the salmon is cooked through but slightly pink in the middle, about 25 minutes.
- Meanwhile, put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil; cook until the potatoes are fork-tender, about 25 minutes. Add the green beans; cook until crisp-tender, about 5 minutes. Drain.
- Add the shallot, mustard and remaining 1 tablespoon tarragon to the reserved orange juice. Whisk to combine.
- Divide the salmon among plates. Strain the oil from the casserole dish and whisk into the orange dressing; season with salt and pepper. Add the potatoes and green beans to the dressing; toss well. Let stand until the potatoes absorb some of the dressing, about 3 minutes. Serve with the salmon.
Nutrition Facts
| Calories | 540 |
| Total Fat | 24 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 77 milligrams |
| Sodium | 673 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 5 grams |
| Sugar | 4 grams |
| Protein | 41 grams |