Here’s a great way to put a healthier twist on the warm weather classic that is the French salad. Take a break from the heartier foods of winter and explore the low-fuss, vegetable-based flavors of this impressive sheet-pan dinner. When you share your thoughts on social, be sure to tag us @ratiofood.
Ingredients
-
2 teaspoons finely chopped shallot
-
1/2 teaspoon finely chopped garlic
-
1 tablespoon white wine vinegar
-
1 teaspoon lemon juice
-
1 teaspoon finely chopped fresh thyme leaves
-
1/2 teaspoon salt
-
1/8 teaspoon pepper
-
2 tablespoons olive oil
-
3/4 lb small new potatoes, halved
-
4 (4 oz each) salmon fillets, skin on
-
2 cups cherry tomatoes
-
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
-
6 oz frozen green beans (from 12-oz bag), cooked as directed on bag
-
3 tablespoons pitted, sliced kalamata olives
STEPS
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
- In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
- In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
- Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives
TIPS FROM OUR DIETITIAN
Tip 1: To lower the carb count, you can decrease the amount of potatoes used and add more tomatoes or green beans.
Tip 2: If you don’t have fresh thyme, substitute ½ teaspoon of dried thyme. Generally speaking, you can half the amount of an herb if you’re using the dried option over fresh.
Tip 3: Salmon contains heart-healthy omega-3 fatty acids that most aren’t getting enough of. Plus, research shows they may benefit our mood too. Do everyone a favor and consider making this salad have a weekly appearance on your dinner menu this season.
NUTRITION
†Net Carbs = 24g Total Carbohydrate – 5g Fiber – 0g Sugar Alcohols
Special thanks to Betty Crocker for this tasty holiday recipe.
*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.
