This is a great dish to make for a quick weekday supper.  It can easily be doubled (or even tripled) for a dinner party.   Everything goes into the oven at the same time, and is ready to serve in just 25 minutes. The prep work is minimal and can be done ahead of time so you’ll have plenty of time to party with your dinner guests!

 
Ingredients:
Cooking spray
4 Salmon filets, each about 6 oz.
Salt and freshly ground black pepper
1/2 cup reduced-sodium soy sauce **
2 tablespoons molasses **
1 tablespoon brown sugar **
3 cloves garlic, minced **
1 (11-ounce) can mandarin oranges, drained (try to find the ones packed in fruit juice instead of syrup)
1 pound fingerling potatoes or baby Yukon gold potatoes, cut into thin strips
2 cups haricots verts or string beans (we’re growing Maxibel haricot verts and Provider
Green beans this year)

Preheat oven to 400 degrees F.

Directions:

1. Coat a large roasting pan and large baking sheet with cooking spray.

2. Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

3. Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.

4. Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.  You might want to take the salmon out of the oven about 5 minutes before the vegetables so it doesn’t get overdone.

5. Arrange salmon with all of the vegetables on a platter and serve.

** If you don’t feel like making the teriyaki glaze from scratch,  a company called Soy Vay makes one called “Veri Veri Teriyaki” that is loaded with fresh ginger, garlic and onions and is FANTASTIC. 

Recipe courtesy The Food Network, Robin Miller, 2007