AuthorNeal Wentz
00DifficultyBeginner

An easy one pan dinner! Could be a perfect weekday dinner or a dinner to impress friends. Easily scalable up or down.

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Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 lb Potato; choppedAdd other root vegetables and cook with the potatoes
 12 oz Salmon; skinlessOr remove the skin yourself
 2 Slices Bacon; chopped
 1 cup Frozen Peas
 Extra Virgin Olive Oil
 Splash of Dry White Wine
 2 Sprigs of Fresh Rosemary; chopped
 3 Cloves of Garlic; SlicedRough cut so they don't burn
 3 Sprigs of Fresh Thyme
 1 Sprig of Fresh Mint; chopped
 Salt and Pepper
1

Heat oven to 425°F or 390°F (Fan).

2

In a shallow metal or oven safe ceramic roasting dish, add potatoes and garlic. Drizzle oil, add Rosemary, and Salt/Pepper. Toss to cover.

3

Place dish in the oven for 20 minutes. Chop bacon. Remove skin from salmon (unless skinless when you bought it).

4

Pull dish out of the oven. Using a spatula, toss the potatoes to loosen them from the dish. Sprinkle bacon over the potatoes. Place the dish back in the oven for 10 minutes.

5

Season both sides of salmon with salt and pepper. Lay full sprigs of thyme on top of the salmon.

6

Take dish out of the oven. Loosen the potatoes and bacon, and spread them to the sides.

7

Drizzle some olive oil on the bottom of the dish. Place salmon on top of oil. Drizzle some more olive oil on top of the salmon. Add a splash of dry white wine.

8

Place dish back in the oven for 15 minutes.

9

Boil 1-2 cups of water. Season generously with salt. Add peas and cook for 3 minutes. Drain.

10

Remove dish from the oven. Place salmon on another plate. Add peas and chopped mint to the potatoes and bacon. Place salmon back on top and serve.

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Ingredients

 1 lb Potato; choppedAdd other root vegetables and cook with the potatoes
 12 oz Salmon; skinlessOr remove the skin yourself
 2 Slices Bacon; chopped
 1 cup Frozen Peas
 Extra Virgin Olive Oil
 Splash of Dry White Wine
 2 Sprigs of Fresh Rosemary; chopped
 3 Cloves of Garlic; SlicedRough cut so they don't burn
 3 Sprigs of Fresh Thyme
 1 Sprig of Fresh Mint; chopped
 Salt and Pepper

Directions

1

Heat oven to 425°F or 390°F (Fan).

2

In a shallow metal or oven safe ceramic roasting dish, add potatoes and garlic. Drizzle oil, add Rosemary, and Salt/Pepper. Toss to cover.

3

Place dish in the oven for 20 minutes. Chop bacon. Remove skin from salmon (unless skinless when you bought it).

4

Pull dish out of the oven. Using a spatula, toss the potatoes to loosen them from the dish. Sprinkle bacon over the potatoes. Place the dish back in the oven for 10 minutes.

5

Season both sides of salmon with salt and pepper. Lay full sprigs of thyme on top of the salmon.

6

Take dish out of the oven. Loosen the potatoes and bacon, and spread them to the sides.

7

Drizzle some olive oil on the bottom of the dish. Place salmon on top of oil. Drizzle some more olive oil on top of the salmon. Add a splash of dry white wine.

8

Place dish back in the oven for 15 minutes.

9

Boil 1-2 cups of water. Season generously with salt. Add peas and cook for 3 minutes. Drain.

10

Remove dish from the oven. Place salmon on another plate. Add peas and chopped mint to the potatoes and bacon. Place salmon back on top and serve.

Roasted Salmon and Vegetables
IngredientsDirections

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