My back has been bothering me for months. I told you on the previous post that I was finally on muscle relaxers. Can we just have a moment of silence to praise the muscle relaxer? Today I experienced my very first “Deep Tissue Massage.” This massage is not a ‘whirly bird feel good’ experience. This is a hang on, grit your teeth and power through it experience. My masseuse was wonderful! She backed off when I grunted but kept the pressure strong and steady. I also learned it is a pinched nerve in my neck that is the culprit. I feel better since the massage. I could also be feeling better because I treated myself to a cupcake for being such a brave girl during the massage and let us not forget…..muscle relaxers! I should be back to my old tricks soon.
I love cooking and baking, but the cleaning, not so much. That is why I have had a long lasting love relationship with one pan dinners.
I had salmon in the freezer, red potatoes in the pantry and asparagus in the fridge. Sometimes throwing together what you have makes the best meals. Roasting is my favorite way to prepare veggies so it was roasted feast on this night.
Coat salmon with olive oil, salt and pepper and place on a baking sheet.
Toss potatoes with olive and salt and pepper and place on a separate baking sheet.
Place potatoes on bottom rack and the salmon on the upper rack in a cold oven.
Turn oven heat to 400 degrees.
Roast until salmon is just beginning to get flaky, about 20-25 minutes.
Transfer salmon to a platter and place asparagus, that has been tossed in olive oil, salt and pepper, on the baking sheet. Let potatoes continue to roast.
While asparagus and potatoes roast, begin the vinaigrette.
In a small bowl, mix parsley, dill leaves, capers and juice, scallions, lemon juice and olive oil.
I could eat this entire baking sheet of roasted potatoes. I can never get enough of the crunchy potato skin with creamy soft potato on the inside.
Arrange salmon, asparagus and potatoes on a platter.
Pass vinaigrette around to individually serve on salmon.
Dinner is served! Delicious, full of flavor, crispy asparagus and potatoes served with roasted salmon covered in the most delicious vinaigrette
Meal bonus: only 2 baking sheets to clean!
This meal looks fancy but trust me, nothing to it. So easy and soooo good. This is one of favorites. The capers on top of the fish are a party in my mouth!!!
I hope this makes its way to your table soon.
Jody and Edna
- 2 lbs. salmon
- 6 tbs olive oil
- 2 lbs small potatoes, halved or quartered
- 2 lbs asparagus
- ¼ cup chopped dill
- ¼ cup capers, plus tsp caper juice
- 3 scallions
- 2 teas. Lemon juice
- 6 tbs olive oil
- Coat salmon with 2 tablespoons olive oil and salt and pepper and place on a baking sheet.
- Toss potatoes with 3 tablespoons olive and salt and pepper and place on a separate baking sheet.
- Toss asparagus with 2 tbs. olive oil and salt and pepper.
- Place potatoes on bottom rack and the salmon on the upper rack in a cold oven.
- Turn oven heat to 400 degrees.
- Roast until salmon is just beginning to get flaky, about 20-25 minutes.
- Transfer salmon to a platter and place asparagus on salmon baking sheet.
- Roast asparagus for approximately 8 minutes, depending on the thickness of spears.
- While asparagus is roasting and potatoes are finishing their roasting, make the vinaigrette.
- In a small bowl, mix parsley, dill leaves, capers and juice, scallions, lemon juice and olive oil.
- Arrange salmon, asparagus and potatoes on a platter.
- Serve immediately.
- Pass vinaigrette around to individually serve on salmon.