Salmon Skewers over Roasted Vegetables

Salmon Skewers over Roasted Vegetables
Makes 4
Prep 20 m
Roast 40 m
Broil 5 m



  1. 1 of 7 Heat oven to 425 degrees F.
  2. 2 of 7 In a small bowl, whisk together vinegar, mustard, paprika, 1/4 tsp of the salt and 1/8 tsp of the pepper. While whisking, add oil in a stream.
  3. 3 of 7 Toss potatoes with 2 tbsp of the dressing and spread onto a rimmed baking sheet. Sprinkle paprika on cut side of onion and add to pan, cut side up. Roast at 425 degrees for 20 minutes.
  4. 4 of 7 Stir potatoes and push to one side of the pan. Remove onion to a cutting board. Toss asparagus with 1 tbsp of the remaining dressing and add to pan. Continue to roast at 425 degrees for 20 minutes.
  5. 5 of 7 Meanwhile, toss salmon with remaining 2 tbsp dressing. Cut onion into 4 wedges, then cut wedges in half. Thread eight 6- to 8-inch skewers with salmon, onion and cherry tomatoes. Season with 1/4 tsp salt and 1/8 tsp pepper.
  6. 6 of 7 Remove potatoes and asparagus from oven. Season with remaining 1/4 tsp salt and 1/4 tsp pepper. Turn oven temperature up to broil.
  7. 7 of 7 Broil skewers, 4 inches from heat, for 5 minutes, turning once. Serve skewers over roasted vegetables.
Nutrition Information for Salmon Skewers over Roasted Vegetables
Servings Per Recipe: 4
Per Serving: 32 g pro., 7 g fiber, 38 g carb., 538 mg sodium, 3 g sat. fat, 72 mg chol., 18 g Fat, total, 433 kcal cal.