After a long day of work I was craving something that was easy to make and didn't need constant attention so I could get stuff done while it cooked in the oven. I was also in the mood for something healthy so I bought some salmon filets and potatoes. You could always add a nice side salad or some other roasted veggies. I love this oven method because after I was done eating, the only clean up I had to do was throwing away the foil on the baking sheets.
Ingredients: (per person)
1 6-8 oz Salmon Filet
1 yukon gold or white potato
lemon
shallot
olive oil
salt
pepper
Directions:
1. Pre heat oven to 350. Wash and peel potatoes. Cut into medium sized chunks and put on a foil lined baking sheet. Drizzle olive oil over them, sprinkle some salt and pepper and toss well with you hands so everything is evenly coated. Cover with another piece of aluminum foil (to help potatoes steam) and cook for about 45 minutes or until potatoes are fork tender. Make sure to stir occasionally so they don't get stuck to foil.
2. While potatoes are cooking, Slice up 1 lemon and 1 shallot into thin slices.
3. Take out salmon filets and clean them. Make sure there are no scales or pin bones.
4. Place Salmon on another foil lined sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Place some of the shallots over the fish. Top with 2 lemon slices per filet. Do this for each filet. Place any extra shallots on the sheet pan and drizzle with olive oil.
5. The salmon will take about 15 minutes to cook so time it right so the potatoes and salmon finish at the same time.
6. When everything is done to your liking, allow salmon to rest for 2-3 minutes. Then put a pile of potatoes on a plate and top with salmon filet. A nice garnish is some extra lemon wedges and some caramelized shallots.
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