Rating: 3 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3

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Credit: Anna Williams

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • Line a rimmed baking sheet with foil or parchment. Place the salmon on the baking sheet and season it with ½ teaspoon salt and ¼ teaspoon pepper. Roast until the salmon is opaque throughout, 12 to 15 minutes. Set aside and let cool.

  • While the salmon cooks, bring a large pot of water to a boil. Put a large platter next to the stovetop.

  • While you wait for the water to boil, cut the ends off the green beans and shuck the corn.

  • Add the green beans to the boiling water and cook until bright green and just tender, about 4 minutes. Remove the green beans with a slotted spoon and place in a stripe on the platter.

  • Add the corn to the pot and cook until just tender, 3 to 4 minutes. Transfer the corn to a cutting board and use a serrated knife to cut the kernels off the cob. Place the corn in a stripe on the platter alongside the beans.

  • Halve the tomatoes and cut up the cucumber and any other vegetables that you are using. Place each in a stripe on the platter.

  • Using a fork, flake the salmon into pieces and arrange it on the platter in one final stripe. Serve with the vinaigrette.

Nutrition Facts

270 calories; fat 13g; saturated fat 1g; cholesterol 54mg; sodium 616mg; protein 22g; carbohydrates 18g; sugars 6g; fiber 4g; iron 2mg; calcium 47mg.
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