I’ve been so busy, it seems I don’t have enough time to cook proper meals, let alone post about them. But then, something like this comes along, and it’s a gracious reminder of some of the things I love about food and cooking.
I sometimes, unconsciously, steer away from fish and seafood. I do this for a few reasons: one, I didn’t grow up eating a lot of fish, so it’s not something I crave, and two, I tend to think it’s out of my budget, which is so not true. I went to the fish counter a few weeks ago, and since I was just cooking for myself, picked up a single 4 oz fillet. The cost was just over $2.
In fact, this was one of the least expensive meals I’d cooked in a long time, and due to the freshness of the ingredients – I kept it simple and the whole meal came together fast. Economical, fresh, and simple. Yum.
Roasted Salmon with Potatoes and Green Beans
Served 1.
Leftover Potential: This is a meal made for one person, but if you had leftovers, the salmon would make a tasty sandwich and the potatoes/green beans could be a lovely breakfast hash.
1 salmon fillet (4-6 oz)
olive oil
salt and pepper, to taste
8-10 baby red potatoes, cut into eighths
handful of green beans, trimmed
1 shallot, sliced
2 cloves garlic, sliced
olive oil
salt and pepper, to taste
1. Drizzle the salmon with a little bit of olive oil, and season with salt and pepper. You could add any other spices here you felt inclined to – garlic powder, paprika, etc.
2. In a small bowl, toss the potatoes, green beans, shallots, and garlic together. Add enough olive oil to coat the veggies, and season with salt and pepper.
3. Line a baking sheet with aluminum foil, and place the potato mixture onto the pan. Top with the salmon.
4. Roast in a 375 degree oven until the veggies are tender and the salmon in cooked through, 10-12 minutes.
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