Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Maple-Balsamic Salmon with Roast Potato & Arugula Salad

50-minute recipe Serves 4
Arugula topped with vegetables, and salmon roasted in a balsamic and maple syrup reduction, make a meal that is an excellent source of vitamin C.
50-minute recipe Serves 4


Prep: 15-minute | Cook: 35-minute
  • 1

    Preheat oven to 400F. Arrange two oven racks to accommodate two baking sheets. Combine chicken bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with half of the oil mixture. Roast 20 minutes.

  • 2

    Meanwhile, combine vinegar with maple syrup in small saucepan. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes; cool.

  • 3

    Arrange salmon fillets on a second baking sheet. Brush salmon with half the vinegar mixture. Stir potatoes and onions. Roast salmon 12 minutes or until salmon flakes with a fork and potatoes are tender.

  • 4

    Combine remaining oil with remaining vinegar mixtures.

  • 5

    Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.

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Last updated: February 19th, 2021

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