Ingredients
- 2 pound salmon fillets, 6 fillets or 2 whole sides
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoon molasses
- 1 tablespoon brown sugar
- 3 clove garlic, minced
- 1 clove (11-ounce) can mandarin oranges, drained
- 1 pound fingerling potatoes or yukon gold potatotes, cut into thin strips
- 2 cup haricots verts or string beans
Preparation
Baking Directions:
Preheat oven to 400 degrees F.
Coat a large roasting pan and large baking sheet with cooking spray.
Season salmon with salt and pepper and place in prepared roasting pan.
In a small bowl, whisk together soy sauce, molasses, brown sugar and garlic.
Pour mixture over salmon in pan.
Arrange oranges over salmon, set aside.
Arrange potatoes and haricots verts on baking sheet and spray with cooking spray.
Season with salt and freshly ground black pepper.
Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender.
Remove from oven.
Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables.
Reserve remaining salmon (about 8 ounces, or 2 fillets) for the linguine.
