Oven roasted salmon and vegetables

A one-pan dish that is as easy as it is flavourful!

I love meals that taste like they took a lot of effort but which are actually super simple to prepare. This one-pan wonder is a real family favourite; it gets consistent rave reviews. I love that it’s colourful and nutritious, too. You can easily vary or increase the vegetables to suit your preferences – peppers, onions, zucchini and mushrooms are all delicious in this dish.

Ingredients

• 12 oz (340g) baby potatoes, halved if large (approximately 10)
• 2 tablespoons (30 mL) olive oil, divided
• 8 asparagus spears, trimmed and cut into 3 inch pieces
• 12 cherry tomatoes, halved
• 1 tablespoon (15 mL) balsamic vinegar
• 2 salmon fillets, about 5 oz / 140g each
• Salt and pepper
• Minced fresh chives or green onion tops, to serve
• Lemon wedges, to serve

Method

• Heat oven to 400F. Place the prepared potatoes and half the olive oil in in an oven-safe skillet (cast iron is great) or a baking dish; toss to coat potatoes. Place pan in the oven; once potatoes have started to brown (about 20 minutes), use a fork to turn them over then add the asparagus pieces to the pan and toss to combine. Return to oven for 15 minutes more.
• Place the halved cherry tomatoes in a small bowl and drizzle with balsamic; toss to coat evenly. Add to baking pan then nestle the salmon pieces down into the vegetables. Drizzle salmon with remaining olive oil and a few grinds of salt and pepper.
• Return pan to oven for 10 – 15 minutes, until salmon is cooked through. It should flake easily with a fork but still appear a bit opaque in the middle (or use an instant read thermometer – the ideal finished temperature is 145F).
• Scatter fresh chives over top and serve with lemon wedges on the side.

Serves 2; recipe can easily be multiplied.