I found this simple sounding salmon recipe on Pinterest and it immediately became a family favourite. Here’s a link to the original.
Quick and easy, one-pan dinners are always top of my favourites list, and this one is totally do-able for a weeknight family meal, and impressive enough for a relaxed dinner when friends come round.
It has all the elements for total deliciousness; rich, roasted salmon, crispy golden potatoes and lemony, garlicky greens right in the same pan. No need for anything else.
A friend served up something similar when we were in the UK last year, so I guess there are lots of versions. Hers included cherry tomatoes and balsamic vinegar and was incredibly yummy.
7 Winter Days of Dinner – Sunday: Roast Salmon and Potatoes
- 500g small potatoes - or more if you're really hungry. I like Kipfler.
- 2-3 x 250g salmon fillets (boneless) - I halve the fillets lengthways for me and the girls, but Mr.B can eat a whole portion
- 2 x bunches asparagus - trimmed and sliced on the diagonal - I add 1 x bunch broccolini too as Miss E isn't a fan of asparagus
- 2 strips of lemon zest
- 1-2 cloves garlic, finely minced
- Salt and freshly ground black pepper
- 1 x lemon cut into quarters
- Pre-heat oven to 220C.
- If the potatoes are very small leave them whole, or cut any larger ones into pieces.
- In a large, metal roasting pan toss the potatoes with olive oil and salt.
- Roast on a high shelf position for 10-12 minutes until brown on the bottom.
- Shake the pan and turn the potatoes over and roast for a further 10 minutes.
- Remove roasting pan from the oven, but don't turn the oven off.
- In a large bowl toss the vegetables with a little olive oil, 1/2 teaspoon salt, the garlic and lemon zest.
- Add these to the potatoes in the pan and combine well.
- Push the vegetables to one side to make room for the salmon.
- Place the salmon in the pan, skin side down, and salt well.
- Return pan to the oven and roast for a further 10 minutes until the salmon is just done and vegetables are tender (but still quite green)
- I tend to use a second pan when I add the salmon. Dividing the vegetables and salmon between two pans avoids overcrowding and results in crispier potatoes and well coloured salmon.
- Divide between individual plates and serve with a lemon wedge on the side.
- Easy peasey lemon squeezy.
So we come to the end of my 7 Winter Days of Dinner series. I hope you’ve been inspired and found new meals for your weekly repertoire. If you are in chilly, rainy Melbourne like me, here’s wishing you warm and cosy dinnertimes!