27 January, 2021
One-Pan Salmon And Veg
Cooking healthy doesn’t have to be difficult or expensive. 2020 has been a year of improvising like a madman (or madwoman), and this recipe is no exception. I used “salmon” fillets I got from the frozen section of the grocery store sometime… probably a couple of months ago, and I was one short. The broccoli was the steam-in-bag kind. Both potatoes had sprouted eyes. In summary, it’s been a rough go, but you’ve got to do what you can to make the best of what you got.
There’s no shame in admitting that you maybe didn’t eat so well in 2020. Plenty of us didn’t. Hubby and I had snacks for dinner and ordered burgers and takeout on so many occasions when I was either uninspired or just too depressed to cook. But it’s okay. Sometimes, you feel like a prettied-up plate of frozen food, but look at this. That right there is a damn pretty prettied-up plate of frozen food.
Or, you know, you’re coming back to this recipe years after it was written going, “what is she on about??” That’s cool. Enjoy that fresh salmon and just-bought veg. You deserve it. Enjoy this dinner, whether it’s January 2021 or April 2023 (I’m writing this in early December 2020, so I don’t know what to expect; it’s been a weird year and I no longer trust calendars to mean anything).
Anyway, have a recipe!
Ingredients
4 Salmon fillets
2 cups Broccoli or green beans
2 Potatoes, cut into chunks
2 tbsp Olive oil
2 tsp Garlic powder
1 tbsp Parsley flakes
3 tsp Dill
1 tsp Cayenne
4 tbsp Butter, melted
2 tbsp Lemon juice
Salt & Pepper, to taste
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Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Lay the salmon fillets in the center of the pan, side by side widthwise, and set aside.
In a large bowl, toss together your green vegetables and potatoes chunks with the olive oil and half of each spice (1 tsp garlic powder, 1/2 tbsp parsley flakes, 1 1/2 tsp dill, 1/2 tsp cayenne) and salt and pepper to taste. Spread them around the perimeter of the pan, framing the fillets.
Take your cup of melted butter and add in the rest of the spices (1 tsp garlic powder, 1/2 tbsp parsley flakes, 1 1/2 tsp dill, 1/2 tsp cayenne). Mix it together and pour or brush evenly over the fillets.
Add a final sprinkle of salt, freshly ground pepper, and the remaining lemon juice over the fish and vegetables. Bake for 16-20 minutes and enjoy!
