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Salmon & Fall Vegetables with Bagna Cauda
Salmon & Fall Vegetables with Bagna Cauda
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From: EatingWell Magazine, September/October 2017
In this family-style meal, a platter full of salmon and roasted and raw vegetables—served with a Northern Italian-inspired garlic-anchovy dip—lets everyone choose their own dining adventure. Serve with crusty bread and white wine.
- By: Julia Clancy
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound fingerling potatoes, halved if large, and/or sweet potato, cut into ½-inch-thick wedges
- 1 bunch broccolini, trimmed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt, divided
- 1 pound salmon (see Tips)
- 1 small fennel bulb, cut into ½-inch-thick wedges, fronds reserved
- 2 medium heads Belgian endive, leaves separated
- ½ small head radicchio, cut into ½-inch-thick wedges
- Bagna Cauda
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, very thinly sliced
- 8 anchovy fillets
- 2 tablespoons sherry vinegar
- 1 tablespoon butter
Preparation
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Prep
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Ready In
- Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
- Toss potatoes (and/or sweet potato) and broccolini in a large bowl with 1 tablespoon oil and ¼ teaspoon salt. Transfer the potatoes to the prepared baking sheet (leave the broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 minutes.
- Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining ¼ teaspoon salt. Arrange the broccolini around the salmon. Roast until the vegetables are tender and the salmon is just cooked through, 6 to 10 minutes.
- Meanwhile, to prepare bagna cauda: Heat oil and garlic in a small saucepan over medium-low heat until the garlic is fragrant, about 2 minutes. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, for 2 minutes more.
- Arrange the salmon, potatoes and broccolini with fennel, endive and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with the bagna cauda for dipping or drizzling.
- Tips: There are plenty of wild and farmed salmon that are rated Best Choice and Good Alternative by Monterey Bay Aquarium's Seafood Watch program. Download the app for the most up-to-date information.
- Serving size: 3 oz. salmon, 2 cups vegetables & 2 Tbsp. bagna cauda
- Per serving: 537 calories; 30 g fat(6 g sat); 7 g fiber; 35 g carbohydrates; 31 g protein; 82 mcg folate; 67 mg cholesterol; 5 g sugars; 0 g added sugars; 2,095 IU vitamin A; 86 mg vitamin C; 153 mg calcium; 2 mg iron; 705 mg sodium; 1,482 mg potassium
- Nutrition Bonus: Vitamin C (143% daily value), Vitamin A (42% dv), Folate (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1½ starch, 2½ vegetable, 3 lean protein, 5 fat
