Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts

Ingredients

• 1 tablespoon brown sugar 
• 11 ounce mandarin orange segents drained canned
• 3 cloves garlic minced
• 0.5 cup soya sauce reduced-sodium
• 2 tablespoons blackstrap molasses 
• 2 pounds salmon fillet whole
• 4 servings salt and pepper black freshly ground
• 2 cups string beans 
• 1 pound yukon gold potatoes cut into thin strips

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 400 degrees F.
2. Coat a large roasting pan and large baking sheet with cooking spray.
3. 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.
4. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
5. Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
6. Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender.
7. Remove from oven.
8. Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired