Need something for a nice romantic dinner, or just looking for something quick during the weekday? Here's a perfect dinner for two... or even just one!
**Nutritional Facts only includes salmon and potatoes, and not any salad or other veggies you may add**
*Chef Note*
While one pan meals sound great, they are inherently flawed. The problem is that everything on the pan typically finished cooking at different times. While you could add things as you go, it's easier to just use separate pans for each thing that you have. I know it makes for more dishes (unless you line them with aluminum foil), but it takes the headache out of having undercooked potatoes and overcooked salmon.
Preheat oven to 450°F (425°F convection). Line baking sheet with aluminum foil, and place in the oven at the same time to warm up.
Cut potatoes into wedges. Remember, if you make the wedges too large they will take forever to cook.
Put potatoes, oil, garlic, Italian seasoning, salt, and pepper in a bowl and toss to coat.
Pull baking sheet out of oven. Do a light spray of cooking oil to prevent sticking. Dump potatoes onto baking sheet (it should start to sizzle). Roast potatoes for 20 minutes.
Use separate pans for potatoes and salmon to help with timings. These small pans help for cooking for 1, use larger pans when cooking for 2 or more.
Pull salmon from fridge. Lightly sprinkle with salt and pepper.
Melt butter. Add garlic, parsley, lemon juice, and dry white wine.
Line another sheet with aluminum foil, and place wire rack on sheet.
Place salmon on the rack, brush or pour butter sauce on all sides of salmon.
At the end of the 20 minute cook on potatoes, place salmon in oven. Roast everything for another 10 minutes. Cook to an internal temp of 120°F.
Move both trays to the top shelf and turn on the broiler for 3-5 minutes. Pull everything out of the oven and rest salmon for 5 minutes.
Mix your salad.
Plate everything and serve with a lemon wedge. ENJOY!
Ingredients
Directions
Preheat oven to 450°F (425°F convection). Line baking sheet with aluminum foil, and place in the oven at the same time to warm up.
Cut potatoes into wedges. Remember, if you make the wedges too large they will take forever to cook.
Put potatoes, oil, garlic, Italian seasoning, salt, and pepper in a bowl and toss to coat.
Pull baking sheet out of oven. Do a light spray of cooking oil to prevent sticking. Dump potatoes onto baking sheet (it should start to sizzle). Roast potatoes for 20 minutes.
Use separate pans for potatoes and salmon to help with timings. These small pans help for cooking for 1, use larger pans when cooking for 2 or more.
Pull salmon from fridge. Lightly sprinkle with salt and pepper.
Melt butter. Add garlic, parsley, lemon juice, and dry white wine.
Line another sheet with aluminum foil, and place wire rack on sheet.
Place salmon on the rack, brush or pour butter sauce on all sides of salmon.
At the end of the 20 minute cook on potatoes, place salmon in oven. Roast everything for another 10 minutes. Cook to an internal temp of 120°F.
Move both trays to the top shelf and turn on the broiler for 3-5 minutes. Pull everything out of the oven and rest salmon for 5 minutes.
Mix your salad.
Plate everything and serve with a lemon wedge. ENJOY!