Ingredients

• Nonstick aluminum foil
• 2 salmon fillets (10–12 oz)
• 3 tablespoons lemon dressing, divided
• Large zip-top bag (optional)
• 6 petite red potatoes (about 12 oz)
• 2 teaspoons fresh thyme, finely chopped
• 1 pint cherry tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons salted butter

Steps

1. Preheat oven to 450°F. Line baking sheet with foil. Place salmon and 1 tablespoon dressing in shallow dish (or zip-top bag if desired); set aside. Cut potatoes into ½-inch slices. Remove thyme leaves from stem and chop.
2. Toss potatoes, tomatoes, thyme, salt, pepper, and remaining 2 tablespoons dressing until coated. Place potato mixture on baking sheet; bake 18–20 minutes or until potatoes are tender.
3. Stir potato mixture and push to one side of baking sheet. Place fish on empty side of baking sheet; bake 7–8 minutes and until fish is145°F.
4. Transfer potatoes and fish to serving platter; cover to keep warm. Place tomatoes and butter in food processor bowl (or blender); process until smooth. Pour over fish; serve.

Ingredients

• 3 cloves garlic
• 1 (5 oz) container sliced fresh onions
• 1 (11 oz) container sliced fresh squash
• ¼ cup lemon vinaigrette
• ¼ teaspoon crushed red pepper
• 2 cups baby arugula

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Chop garlic. Cut onions and squash into bite-size pieces if desired.
2. Place vinaigrette, garlic, red pepper, onions, and squash in pan. Cook 3–4 minutes, stirring occasionally, until vegetables are slightly tender.
3. Place arugula in large bowl. Add hot vegetable mixture over arugula and toss to coat until blended. Serve.