Thursday, September 25, 2014
This is a variation on my recipe for Roasted Tilapia Mediterranean that has been a regular in the family for a while. I wanted to try this with carrots and I also wanted to come up with some new ways to cook salmon. So smash them both together - and I have Autumn Salmon. I loved the way this came out and will definitely make it again.
Ingredients (Serves 3-4):
12 oz Baby potatoes or fingerling potatoes, halved
8 oz Baby carrots
1/2 tsp Tarragon leaves, dried
1 tsp Dill weed, dried (divided)
2 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste, divided)
1/2 tsp Black pepper (or to taste, divided)
1 cup Kalamata olives, pitted
8 oz Green beans, trimmed
3-4 Skinless salmon fillets (about 1 lbs)
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, 2 tablespoons olive oil, tarragon, 1/2 tsp dill weed, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer. Roast for 18-20 minutes, stirring after 10 minutes.
3. Increase the oven to 425° F.
4. Then toss the olives and green beans with the potato & carrot mixture. Move the vegetables to the outside of the pan. Place the salmon fillets in the opening. Lightly spray the salmon with olive oil and then season the fish with the dill weed and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 15-16 minutes.