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 the vegetables to suit your preferences – peppers, onions, zucchini and mushrooms would all be 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.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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