SALMON AND POTATOES WITH LEMON VINAIGRETTE

Salmon and Potatoes With Lemon Vinaigrette image

Provided by Michigan Dreamer

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 -1 1/2 lb cut up baby red potato, cut in half, and then half again
4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick)
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons fresh squeezed lemon juice (or more)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 black pepper
2 tablespoons parsley
1 teaspoon olive oil
baby greens
lemon wedge, to serve with
carrot
asparagus

Steps:

roast the potatoes in the oven; spritz with olive oil, season with salt and pepper. i also roasted some baby carrots and asparagus with the potatoes. i roasted at 375* for about 20 minutes.
i made two batches of the dressing. one to dip the fish in and let marinate 30 to 60 minutes.
i grilled the fish. use your own judgement.
take a package of baby salad greens, and divide on to seperate plates.
for the dressing:.
combine the 2 tbs. oil and the garlic in microwaveproof glass measuring cup. microwave on high 1 minute stir in remaining ingredients. make two seperate batches of this dressing. pour first batch over the fish, turn them, and let marinate 30 minutes to an hour. heat the other just before serving, and pour over salad, potatoes, and fish. enjoy.
note: asparagus and carrots don't take as long, so keep an eye on them.

Nutrition Facts : Calories 344.7, Fat 18.9, SaturatedFat 3.3, Cholesterol 59, Sodium 212.7, Carbohydrate 21.1, Fiber 2.6, Sugar 1.1, Protein 22.4