1½ lb skinless salmon, cut into large cubes
1½ lb mini Yukon gold potatoes, cut into bite-sized pieces
½ Tablespoon sun-dried tomato oil
Salt and pepper, to taste
Sun-dried tomatoes (in oil), finely chopped (approx. 6-8)
1 clove garlic, finely chopped
1 Tablespoon sun-dried tomato oil
Shredded mozzarella cheese (approx. ¼ cup or more)
Baby arugula (approx. 4 oz)
YIELD: 4 servings
DIRECTIONS:
- Preheat oven to 435°F
- Wash and cut potatoes into bite-sized pieces. Place on large baking sheet, drizzle with ½ Tablespoon sun-dried tomato oil, and toss to coat.
- Bake for approx. 25 minutes until potatoes are soft. Rotate and toss potatoes once or twice during baking to evenly brown.
- Remove from baking sheet and distribute among 4 plates or shallow bowls.
- Cut salmon into large cubes, and place on the same baking sheet. Season with salt and pepper, to taste. Bake for approx. 10 minutes.
- Distribute salmon across each serving.
- Combine chopped sun-dried tomatoes, garlic and 1 Tablespoon tomato oil in a small bowl and pour over each serving.
- Add a handful of arugula to each plate and lightly mix with the salmon and potatoes.
- Top each serving with shredded mozzarella and serve immediately.