Roast Salmon and Vegetables

One of the things I like best about this recipe is how little prep there is. You don’t even have to think ahead to thaw the salmon if it’s frozen. Just put it (in sealed pkg.) in a little very warm water while everything else is cooking. It will be thawed by the time you need it. You can vary the kinds of vegetables you use…whatever roasts well in the oven. These are just the ones I like. I didn’t include amounts. Just ‘eyeball’ it depending on how many people you are feeding. If you’re not a salmon fan this recipe works equally as well with any other kind of fish. 

Roast Salmon and Vegetables 

Preheat oven to 190C/ 375F Prep/Cooking time: 60 minutes 

Ingredients: 

• New or baby potatoes (cut in half) 
• Asparagus spears (cut in half) 
• Baby tomatoes (cut in half) 
• Carrots (cut however you like) 
• Parsnips (peeled and cut) 
• A couple of tsps. of capers (drained) 
• 1-2 lemons sliced into wedges Salmon filets 

Directions: 

1. Grease 9x11 glass baking dish with olive oil. Add potatoes (tossed with a bit of olive oil and seasoned to taste) and roast for 20 minutes. 
2. While potatoes are roasting, peel and chop veggies. Toss together (including lemon wedges) in a large bowl. 
3. Add veggies to baking dish and mix in with potatoes. Cook for another 20 minutes. 
4. Lay salmon filets on top of potatoes/veggies. Season to taste (I sprinkle with a mixed fish seasoning) and cook for a final 20 minutes.