We've started eating Salmon every so often. I am not a huge fish person but this recipe was pretty good and didn't taste fishy to me at all! My husband LOVED it and is already asking when I am going to make it again. The roasted asparagus and potatoes are an old favorite. Delicious meal! Salmon recipe was inspired by a hint of honey and modified to our liking.Roasted Asparagus and Red Potatoes:
-1 bunch fresh asparagus
-4 red potatoes chopped
-olive oil
-olive oil
-3 cloves, garlic, sliced
-1 tablespoon dry Italian seasoning
-sea or kosher salt and fresh black pepper
-1-2 tablespoons basil
Preheat oven to 425. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, italian seasoning, salt and pepper, and basil together. You can use your hands to massage the oil and seasonings into the vegetables.
Preheat oven to 425. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, italian seasoning, salt and pepper, and basil together. You can use your hands to massage the oil and seasonings into the vegetables.
Grease a casserole dish and roast vegetables about 30-35 minutes until potatoes are tender.
Honey Mustard Salmon:
-1 1/2 pound antibiotic free salmon fillet (I bought mine from whole foods when there was a great sale)
-3 tablespoons whole grain dijon mustard (got mine at trader joes)
-2 tablespoons honey
-1 clove of garlic grated
-Salt and Pepper
Lay the fish skin side down on a foil lined baking sheet. I didn't oil the baking sheet because I wanted the skin to stick to the foil after baking. Season with salt and pepper. In a bowl combine other ingredients and spread on top of fish. Bake in the oven at 425 for 15-20 min or until flaky.
So, to make these at the same time, since they have the same cooking temperature, I just put the veggies in the oven and add the fish when there is 20 min left.