Simple Roasted Salmon & Veggies with Whipped Brown Butter Vinaigrette
- Yield: Serves 4
Ingredients
Scale
2 small red onions, sliced
2 to 3 cups halved baby gold potatoes
2 TBSP olive oil
Kosher salt and pepper, as needed
1 ¼ lbs. Skin-on salmon fillet
3 cups baby arugula
 Whipped Brown Butter Vinaigrette (optional); feel free to sub any vinaigrette that you like
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Instructions
- Make the Whipped Brown Butter Vinaigrette (or any vinaigrette you like; store-bought dressings are cool in a pinch).
- Preheat the oven to 400 degrees F.Â
- Place the halved potatoes on a large sheet pan, drizzle with 2 TBSP olive oil, and sprinkle with 2 tsp kosher salt and lots of black pepper. Toss to coat. Roast for 20 minutes, turning/stirring halfway through.
- Remove the pan from the oven and push the potatoes to the slides, leaving room for the salmon in the middle. Brush the salmon with some of the brown butter vinaigrette (or whatever dressing you like), coating the flesh side entirely. Place the fish in the center of the sheet pan and add the onions to the pan as well, scattering them around with the potatoes and drizzling with a little more oil, if desired.
- Roast until the salmon is opaque throughout; 15 to 18 minutes. Scatter with some of the fresh arugula and serve with extra Whipped Brown Butter Vinaigrette, if desired, or the vinaigrette of your choosing.Â