Seared Salmon With Olives, Rosemary, And Potatoes
- 1 pound fingerling potatoes halved lengthwise
- 5 tablespoons olive oil
- 24 ounces salmon boneless, skinless
- kosher salt
- 1 sprig fresh rosemary
- 1/3 cup oil cured black olives pitted
- 2 tablespoons white wine vinegar
- 1 head romaine torn, about 8 cups
- Steam the potatoes in 1/2 inch water until tender, 16 to 18 minutes; drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side.
- Cook the rosemary and the remaining 4 tablespoons of oil in a small pot over medium heat until the rosemary begins to sizzle, 1 to 2 minutes. Discard the rosemary. Remove from heat; add the olives and vinegar to the oil.
- Serve the fish and potatoes over the romaine, drizzled with the warm dressing.
potatoes, olive oil, salmon, kosher salt, rosemary, oil cured black olives, white wine vinegar, head romaine
Taken from www.yummly.com/recipe/Seared-Salmon-With-Olives_-Rosemary_-and-Potatoes-850431 (may not work)