Publix Aprons

Broiled Salmon and Potatoes with Dill Vinaigrette

Broiled Salmon and Potatoes with Dill Vinaigrette
Total Time:
30 minutes


1 medium fennel bulb, sliced thinly
2 shallots (about 3 oz), thinly sliced and divided
1 cup deli everything bagel chips, crushed
Nonstick aluminum foil
24 oz baby potatoes
1/4 cup fresh dill
1 tablespoon stone-ground mustard
1/4 cup sherry vinegar
4 teaspoons bakery Everything Bagel Seasoning, divided
1/2 cup olive oil, divided
4 salmon fillets, skin removed (about 1 1/2 lb)


  • Cut fennel in half and remove core. Slice fennel and shallots (about 3/4 cup each). Crush bagel chips.


  1. Place oven rack 6 inches from broiler, then preheat broiler on HIGH. Line baking sheet with foil. Place potatoes in large microwave-safe dish and cover; microwave on HIGH for 8–10 minutes or until tender when pierced with a fork.
  2. Meanwhile, combine in food processor bowl: dill (discard stems), 1 tablespoon shallots, mustard, vinegar, 1 teaspoon seasoning, and 1/4 cup oil; process until combined. Set vinaigrette aside.
  3. Combine remaining 1/4 cup oil and 3 teaspoons seasoning in large bowl until blended; reserve 2 tablespoons for later use. Add to bowl: potatoes, fennel, and remaining shallots; toss to coat. Arrange potatoes, fennel, and shallots in single layer on baking sheet; broil 4–6 minutes or until vegetables have browned.
  4. Remove baking sheet from oven; stir potato mixture. Arrange salmon around potato mixture; top salmon with reserved 2 tablespoons oil mixture. Broil salmon and potato mixture 6–7 minutes or until browned and fish is 145°F. Top salmon evenly with crushed chips and serve with potato mixture, drizzled with vinaigrette.

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Nutritional Information

CALORIES (per 1/4 recipe) 800kcal; FAT 19.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 650mg; CARB 38g; FIBER 3.00g; SUGARS 7g; PROTEIN 46g; CALC 10%; VIT A 0%; VIT C 0%; IRON 30%

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