This elegant, yet surprisingly easy-to-make, recipe is sure to impress family and guests alike.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 lb. (450 g) new potatoes, quartered
2 tsp. dried oregano leaves
1/2 tsp. black pepper
1/2 lb. (225 g) fresh green beans, trimmed
2 cloves garlic, minced
1/4 cup dry white wine
1/2 cup 25%-less-sodium chicken broth
4 skin-on salmon fillet fillets (1 lb./450 g)
1 cup halved grape tomatoes
1/2 cup Renée's Cucumber & Dill Dressing
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How do I make it ?
Heat oil in large skillet on medium heat. Add potatoes, oregano and pepper; stir. Cook 6 to 8 min. or until potatoes are golden brown, stirring occasionally and adding beans and garlic for the last minute.
Stir in wine; cook 2 min., stirring frequently. Add broth; stir. Spoon vegetable mixture to one side of skillet; add fish to other side of skillet. Cover; simmer 5 min.
Add tomatoes to skillet; drizzle fish with dressing. Cook, covered, 5 to 7 min. or until fish flakes easily with fork and potatoes are tender.
Kraft Kitchen Tips!
Garnish with lemon wedges.
Prepare using your favourite Renée's Dressing, such as Greek Feta or Mighty Caesar.
Omit wine, and increase the broth to 3/4 cup.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 2.5 g
Cholesterol 80 mg
Sodium 300 mg
Carbohydrate 26 g
Fibre 3 g
Sugars 3 g
Protein 26 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.