cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 674 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 cup frozen corn
  • 2 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 ½ lb salmon fillet
  • 1 (8 oz) pkg sugar snap peas
  • 4 medium yellow potatoes
  • black pepper
  • extra virgin olive oil
  • mayonnaise
  • paprika
  • salt

Instructions

  1. Preheat the oven to 450°F. Place the rack in the center position.
  2. Wash and dry the fresh produce.
    • 4 medium yellow potatoes
    • 1 (8 oz) pkg sugar snap peas
    • 1 small bunch green onions (scallions)
  3. Medium dice the potatoes (cut into ¾-inch cubes) and transfer to a baking sheet.
  4. Add the corn to the potatoes.
    • 1 cup frozen corn
  5. Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.
    • 1 tbsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  6. Place the sheet in the oven and roast until the potatoes are tender when pierced with a fork, 18 to 20 minutes.
  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that is big enough to hold the potato salad).
    • 2 cloves garlic
  8. Add mayonnaise, paprika, salt, and pepper to the bowl with the garlic and mix together.
    • 6 tbsp mayonnaise
    • ½ tsp paprika
    • ½ tsp salt
    • ½ tsp black pepper
  9. Cut the sugar snap peas crosswise (at an angle) into ¼-inch pieces and transfer to the salad bowl.
  10. Preheat a skillet over medium heat.
  11. While the skillet heats up, pat dry the salmon with paper towels and place on a plate. Season with salt and pepper on both sides.
    • 1 ½ lb salmon fillet
    • 1 tsp salt
    • 1 tsp black pepper
  12. Once the skillet is warm, add olive oil and swirl to coat the bottom.
    • 1 tbsp extra virgin olive oil
  13. Place the salmon, skin-side down, in the skillet; cook until it is cooked through and flaky, 3 to 5 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.
  14. While the salmon cooks, trim off and discard the ends of the green onions; cut the onions crosswise (at an angle) into ¼-inch pieces and transfer to the salad bowl.
  15. Once the potatoes are tender, remove them from the oven and transfer to the salad bowl. Mix the ingredients together.
  16. To serve, spoon the salad onto a plate and place the salmon on top. Enjoy!

Nutrition per Serving

Calories
674
Fat
34g
Net Carbs
40g
Protein
44g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • tongs