Seared Salmon with Dijon Tarragon Broth


Seared Salmon with Dijon Tarragon Broth
A simple yet delicious entree that cooks all in one pan.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
3209 calories
139 g
792 g
98 g
342 g
14 g
2898 g
2479 g
20 g
0 g
48 g
Nutrition Facts
Serving Size
2898g
Amount Per Serving
Calories 3209
Calories from Fat 882
% Daily Value *
Total Fat 98g
151%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 27g
Cholesterol 792mg
264%
Sodium 2479mg
103%
Total Carbohydrates 139g
46%
Dietary Fiber 15g
58%
Sugars 20g
Protein 342g
Vitamin A
280%
Vitamin C
158%
Calcium
43%
Iron
98%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 Pounds Red Skin Potatoes, Halve
  2. 2T Olive Oil
  3. 4 Skinless Wild Salmon (6- to 8-ounce)
  4. 2c White Wine
  5. 2 Shallots, thinly sliced
  6. 2T Apple Cider Vinegar
  7. 1 1/2c Chicken Stock, low sodium
  8. 2T Fresh Tarragon, chopped
  9. 1T Dijon Mustard
  10. 4c Baby Spinach
Instructions
  1. Drizzle a little olive oil and salt n pepper over red skin potatoes. On a baking sheet, roast potatoes in a 400 degree oven until golden (20-30 min). Sauté Salmon on one side. After you turn it over, add shallot for 1 min. Add wine, vinegar, Dijon, and then chicken stock. Bring this to a simmer as it finishes cooking the salmon. Add tarragon and spinach lastly and cook just until wilted. Plate all with roasted potatoes. Enjoy!
beta
calories
3209
fat
98g
protein
342g
carbs
139g
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