Salmon with Roasted Potatoes and Brussels Sprouts

There is nothing tastier to me than roasted salmon.  I can eat it for days on end without tiring of it in the least.  However, if you are not a fan of salmon the same concept can be used on a white fish (like tilapia) or even chicken. 

Roasted Salmon

 *please excuse the "dirty" pan, I had just roasted the potatoes in it!

Pre-heat the oven to 350F.  Take fresh salmon fillets (or thawed frozen ones) and place in shallow baking dish.  *I was roasting 2 lbs. of salmon, so I used a larger casserole dish, but a small dish works better for smaller pieces.

Squeeze lemon juice from half of a lemon over fish.  Spread dijon mustard over the fish.  I prefer Maille brand.  I've said it before, once you try this brand you won't like the taste of grey poupon again.

Thinly slice (the closer to paper thin the better) some onion and distribute over the salmon.  Place in oven and cook according to weight and how done you like it.  For mine it took about 1/2 an hour, but in the end I would have reduced that time because we like ours more med-rare.  For a couple small pieces it usually takes approx. 15 minutes.

Roasted Potatoes 

Turn oven up to 425F.  If using tiny potatoes, skip to third step.

If using plain large potatoes, cut into medium size chunks (the kind that are about 2 bites).  Put into water, bring to a boil, and cook until just slightly tender.  Dry. 

In a roasting pan (or baking dish), drizzle a couple glugs of olive oil (or use a tablespoon or so of duck fat....far superior, but harder to find).  Place in oven to heat up.  Once hot, toss potatoes (and some chopped onion if you like onion...it's good) and place in oven for 30-45 minutes until tender, turning once.   Sprinkle with salt to taste.

This also works for a mix of root vegetables, such as potatoes with carrots and parsnips...so tasty!

Pan Roasted Brussels Sprouts:  use this recipe from Desert Candy, it's amazing!

This is a relaxing meal at home.  It does take a little bit of time since everything uses the oven.  I like to roast the potatoes first, then as they are cooling I stick the salmon in.  I begin the brussels sprouts on the stove while the salmon is in the oven.  Once the salmon comes out I move it to a separate plate (so that the hot pan doesn't keep them cooking) and stick the brussels sprouts into the oven to finish.  It moves seamlessly, I enjoy a glass of wine while cooking and then we sit and eat.  

It's an easy meal in that I serve it American-style....all on one plate.  Sometimes there really is no "pretty" way to plate something, and this is one of those times.  Bon apetit!