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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon with Tomato Vinaigrette

Source: dLife

Salmon cooked with potatoes and green beans in a mustard vinaigrette.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	315.0

Total Carbs	19.1 g

Dietary Fiber	2.6 g

Sugars	1.8 g

Total Fat	10.8 g

Saturated Fat	1.6 g

Unsaturated Fat	2.8 g

Potassium	873.7 mg

Protein	34.8 g

Sodium	124.9 mg

Dietary Exchanges 10.8 Fat, 0.6 Vegetables, 3.4 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb russet potatoes 6.0
6 oz fresh green beans 2.0
2 each scallions 1.25
1 1/4 lb salmon fillet 1.0
1 pinch fresh basil

Vinaigrette 1.5
1 1/2 tbsp olive oil 1.0
1 tbsp cold water 1.5
1 1/2 tbsp white wine vinegar 0.25
0 1/4 tsp dijon mustard 0.125
0.125 tsp garlic powder 1.0
1 each small tomato 1.0
1 tbsp fresh basil 1.0
1 tbsp chopped parsley 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper

Directions

Turn on the grill or preheat the broiler.
Skin the potatoes and cut them into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
Cook the green beans in boiling water until just crisp, about 4 minutes.
Drain and refresh the green beans in ice water. Drain again. Place in a medium bowl. Combine with scallions.
Meanwhile, whisk together the vinaigrette ingredients. Set aside.
Drain the potatoes, cutting each into very thin slices. Place them inside of the bowl with the beans.
Whisk the vinaigrette and pour over potatoes and beans. Gently toss to coat.
Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
Divide the potato salad evenly between 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.