Rosie's 15 Minutes How to Roast Salmon complete Meal…
- Have the person at the fish counter cut 6 ounce portions for you. One per person. I have two 6-ounce pieces of salmon for the two of us. After cooking it will weigh 4 ounces.
- Choose your vegetables. I am roasting Fennel and Asparagus. Fennel has a light licorice flavor and when thinly sliced and roasted is soft and sweet. Roasted asparagus are wonderful.
- Olive Oil, One Lemon – sliced, Salt & Pepper and a Seasoning Blend – Lemon Pepper, Tuscan, or Cajun.
- Arrange on sheet pan. I use parchment as it’s non stick and easy for clean up. Vegetables and Lemon slices on one side, salmon on the other. Drizzle vegetables with 1 tablespoon olive oil. Squeeze a couple of the lemon slices over the salmon. Sprinkle everything with seasoning, salt and pepper.
- ROAST for 10 to 15 minutes in preheated screaming hot 425 degree oven. Vegetables should be slightly browned on edges and soft.
- How to tell if salmon is done. Press on the fillet with the back of a spoon and it will begin to separate into big soft flakes.
- Plate your wonderful dish!
No comments:
Post a Comment