Saga Roasted Potatoes with Salmon and steamed Broccoli



Sage-Roasted Potatoes and Salmon with Steamed Broccoli

Makes 2 servings
INGREDIENTS
3 small bliss or Yukon gold potatoes, cut in ½-inch cubes (1½ cup)
1 tablespoon canola oil, divided
6 sage leaves, roughly chopped, divided
Kosher salt and freshly ground pepper
1 teaspoon honey
3 cups broccoli florets, from 1 large or 2 small heads
2 (4-ounce) salmon fillets, skinned (Men: 2 six-ounce fillets)

PREPARATION
For the potatoes and salmon:
Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet, drizzle with ½ tablespoon canola oil, sprinkle with half the sage leaves, and season with a little salt and pepper. Roast in the preheated oven for 15 minutes, until the potatoes are starting to soften but aren’t completely cooked through.
Combine the remaining ½ tablespoon canola oil and sage leaves in a small bowl with the honey and a little salt and pepper, then pour the mixture over the salmon, spreading it evenly over the fillets. When the potatoes have cooked for 15 minutes, take the baking sheet out of the oven, push the potatoes to one side, and place the salmon fillets on the baking sheet. Roast until the potatoes are soft and the salmon is cooked through but still slightly pink in the middle, 8 to 10 minutes for fillets that are 1½-inches thick.
For the steamed broccoli: In the microwave: Place the broccoli in a large, microwave-safe ceramic bowl or dish with a lid. Add a pinch of salt and 2 tablespoons water. Cover and microwave on high for 6 minutes. Remove the dish from the microwave and uncover it right away. Drain the water before serving.
On the stove top: Add half an inch of water to a saucepan with a steamer basket and bring it to a boil over high heat. (If you don’t have a steamer basket, just use a large saucepan with a lid and put the broccoli directly into the water.) Add a pinch of salt to the water, then put the broccoli in the steamer basket. Cover and reduce the heat to medium. Steam until the broccoli is bright green but still slightly al dente, 6-7 minutes. Drain the water before serving.
For dinner, serve half the potatoes, one of the salmon fillets, and half the steamed broccoli.
Leftovers: Let everything cool completely before storing; store the potatoes and broccoli together in one container, and the salmon in a separate container.

402 calories, 12.3 g fat (1.9 g saturated fat), 36 g carbohydrate (8 g dietary fiber, 4.8 g sugars), 38 g protein, 76 mg cholesterol, 160 mg sodium

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