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Roasted Salmon With Salsa Verde New Potatoes And Warm Green Bean

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the roasted salmon

10 tablespoons water

3/4 ounce butter , melted

6 anchovies packed in oil, drained

4 large red ripe tomatoes , each cut into 8 slices

3 tablespoons olive oil

salt and pepper

4 lbs small potatoes

18 ounces fine green beans , stalk ends removed

1 tablespoon capers

2 (1 1/4 lb) salmon fillets

1 bunch fresh thyme

1/2 tablespoon mint leaf , chopped

For the steamed potatoes

1 tablespoon white wine vinegar

1/2 teaspoon dried chili pepper flakes

1 bunch scallion, trimmed and thinly sliced

For the salsa verde

1 1/2 tablespoons Italian parsley , chopped

1 garlic clove , crushed

2 garlic cloves , sliced

1 tablespoon Dijon mustard

For the warm green bean salad

7 tablespoons extra virgin olive oil


3 tablespoons capers

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