This dish was delicious as always; with its bold flavors that harmonized so well together and all the beautiful colors. The broccoli-roasted lima bean salad was a fun new way to enjoy those yummy vegetables. I loved the simplicity and nutrients this meal packed in. I loved it, and so did my family.
Feeds: 2 adults and 4 children
Cook Time: 35-40 Min
- 4 (6-ounce) salmon fillets
- 4-5 Yukon Gold potatoes
- Smoky spice blend ( 1 tsp smoked paprika + 1 tsp onion powder)
- 6 cups broccoli, florets
- 1 1/3 cup seasoned lima beans (1 tsp granulated garlic + 1/2 tsp pepper + 1/2 tsp dried mustard + 2 tsp brown sugar)
- 4 cups arugula
- 1 red bell pepper
- 1/2 cup barbecue sauce
- Dijon vinaigrette ( Recipe Below)
- 4 tsp dijon
- 1 tsp honey
- pepper (to taste)
- 2 tbsp white balsamic vinegar
- salt (to taste)
- 3 tbsp safflower oil
Combine all ingredients except oil in a blender. Mix on medium speed for 30 seconds. While blender is running, slowly pour in oil.
Prep work: Preheat oven to 425 degrees.
Step 1. Start Salad
Cut broccoli lengthwise into 1/4-inch thick slices and place in a large bowl. Slice red bell pepper into 1/8-inch thick strips and add to the bowl. Shake dijon vinaigrette and drizzle half over veggies. Set Aside.
Step 2. Prep Potatoes
Medium dice potatoes into 1/2-inch thick pieces and place in a medium bowl. Drizzle 3-4 tbsp cooking oil. Add the smoky spice blend and season with a large pinch of salt and pepper. Toss to coat and then spread potatoes out on a large foil-lined baking sheet.
Step 3. Roast Potato & Lima Beans
Add 1-2 tbsp cooking oil and a large pinch of salt to seasoned lima beans. Cover and shake to coat. Spread the lima beans in a even layer on a foil-lined baking sheet. Put both the potatoes and lima beans into the oven and let them roast for 20-25 minutes or until potato is fork tender.
Step 4. Sear Salmon
Season both sides of salmon with salt and pepper. Heat 2-3 tbsp of cooking oil in a large sauté pan over med-high heat. Add salmon to the hot pan and sear 3-4 minutes and then flip.
Step 5. Roast Salmon
Drizzle barbecue sauce over salmon and transfer pan to the oven. Let the salmon roast for 8-10 minutes or until fish easily flakes with a fork.
Step 6. Finish Salad
Add arugula to bowl with broccoli and peppers and drizzle with remains vinaigrette. Salt and pepper to taste and toss to coat.
Step 7. Plate Your dish
Pile salad onto each plate and top with roasted lima beans. Divide potatoes and serve the salmon.