Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4
Charles Masters

How to Make It

Step 1

Steam the potatoes in 1/2 inch water until tender, 16 to 18 minutes; drain.

Step 2

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.

Step 3

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.

Step 4

Serve the fish and potatoes over the romaine, drizzled with the warm dressing.

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Ratings & Reviews

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Reviews
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