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.
*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.
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!