Herb Roasted Salmon w/ Veggies

If you're looking for a quick and easy, yet delicious and healthy, way to get supper on the table on a busy weeknight - look no further! This is as simple as rubbing some fish fillets with a magically scented mixture of herbs, garlic, and olive oil.

Grab a handful of veggies per person, and add it to the mix. Whether you're feeding seven people, or just yourself, you can expect to be eating in under 30 minutes time from start to finish.

This time I'm featuring salmon, but you could easily substitute another variety of fish. Plus, you'll notice that you can change up the herbs and the bed of veggies that it sits on. So really, look at this as a starting point. You could have a unique version every night of the week, if you that's what you really wanted!

Herb Roasted Salmon w/ Veggies

by Heather Schmitt-Gonzalez

Prep Time: 5-10 minutes

Cook Time: 12-15 minutes

Keywords: roast entree nut-free soy-free sugar-free salmon herbs

Ingredients (serves 2)

for the veggies:

• 2 portions of vegetables (any kind you like - see recipe)
• olive oil or butter
• sea salt, to taste
• ground white pepper, to taste

for the salmon:

• 2 (6 ounce) salmon fillets, skin removed
• heaping 1/4 cup fresh mixed chopped herbs (parsley, basil, dill, chives, tarragon, thyme)
• 1 clove garlic
• 2 teaspoons olive oil
• sea salt, to taste
• ground white pepper, to taste

to finish:

• lemon wedges

Instructions

Preheat oven to 425° F.

When choosing your veggies, make sure that you have thin ones (like young green beans or young asparagus) or use par-cooked or leftover veggies (really, if they were cooked correctly the first time around, they still work well). Set them in separate portions on a rimmed baking dish. Drizzle them with a little olive oil (or set a small pat of butter on each) and season with a pinch of salt and white pepper.

Season the salmon fillets with salt and white pepper. Set one on top of each of the veggie portions.

Mince the garlic clove and use your knife to smash it into a rough paste. Combine it with the chopped herbs and olive oil. Smear half of the mixture over each of the salmon fillets. Place one lemon wedge next to each portion.

Slide into preheated oven and roast for about 12-15 minutes; this time could vary depending on the thickness of your fillets (check earlier if they are particularly thin). Take a poke or a peek in the thickest part of the fillet to see if it is done to your liking.

Serve with extra lemon wedges, if you wish.

notes:

Placing a lemon wedge on the baking dish with the salmon and veggies before putting it into the oven makes it "loosen" from the heat, giving you a ton of juice when you squeeze it over the whole thing after removing from the oven.

This recipe is easily doubled, tripled, quadrupled, etc. for more portions. Cooking time may need to be increased slightly.