Jon was out of town recently so our sweet friends Renee and Nima invited me over for a little dinner party to keep me company! Nima made homemade pasta and Renee and I made a delightful balsamic glazed salmon and … Continue reading
I have another simple and flavor packed meal to share! Trader Joe’s had some delicious looking fresh salmon pieces this week so I knew I had to buy them first and then figure out what to do with them. I found an awesome salmon recipe on The Fit Cook that looked mindlessly simple, delicious and quick (check out my other delicious meals from The Fit Cook here and here). It’s full of flavor because you lay the fresh salmon over a bed of lemon slices and the citrus flavor infuses the salmon as it broils away in the oven.
I wanted something hearty to accompany this light fish and my normal green veggie side dishes wouldn’t do this time. While I normally stay away from all potatoes except sweet potatoes, I made an exception for this and it was the perfect companion to our light and zesty main dish. The potatoes are roasted in a lemon, garlic and Dijon sauce and then tossed with fresh parsley and lemon zest fresh out of the oven. They are hot, crispy and bursting with flavor. I still don’t suggest eating potatoes regularly since they are carb-heavy, but enjoying them once in a while is a must if you’re a potato lover like me! Life’s too short to not enjoy your favorite foods, especially when you can make them in the healthiest possible way. These potatoes will also make an excellent side dish for just about any meat or seafood dinner.
This is the perfect dinner for a laid back summer night. I hope you love it as much as we did!
Lemon Scented Salmon (Serves 2)
Adapted from The Fit Cook
2 fresh salmon pieces (about 8 oz per person)
1-2 lemons, thinly sliced into rounds
lemon zest (about 1 teaspoon)
salt, pepper, lemon pepper, garlic salt
- Preheat the oven to broil.
- Pat the salmon dry with a paper towel and slice the lemon into thin rounds, making about 9 slices per salmon. Use two lemons if needed.
- Arrange the lemon rounds on a baking dish lined with foil and place the salmon over it.
- Drizzle the salmon and lemon with about a tablespoon of olive oil, and season a bit of lemon zest, leaving some left over, salt, pepper, lemon pepper and garlic salt
- Place the baking dish under the broiler for about 5-6 minutes. Keep a close watch to make sure the fish doesn’t burn. Depending on where your rack is in the oven it may need to be cooked longer. I cooked mine for closer to 10 minutes.
- Once the fish is golden, it should be cooked through. Use a large spatula to transfer the lemon and fish to the plate. Garnish the fish with remaining lemon zest for an added burst of flavor and serve with the roasted potatoes, recipe below!
Dijon Roasted Red Potatoes (Serves 2)
Adapted from Joy the Baker
- 1 pound red potatoes (or any potato would work!)
- 1/4 cup whole grain Dijon mustard
- 1 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1 clove garlic, minced
- 1 1/2 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon kosher salt
- ground black pepper to taste
- 1/4 medium yellow onion, sliced
- chopped fresh parsley to taste
- Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
- Clean and dice potatoes so they are all about the same size.
- Place in a large bowl. Toss in sliced onions.
- In a small bowl, whisk together mustard, olive oil, melted butter, minced garlic, lemon juice, 1 teaspoon of zest, and salt.
- Pour mustard mixture over diced potatoes and onions. Toss until potatoes are coated.
- Spread the potatoes out evenly on the baking sheet, leaving room in between the pieces so they brown properly. Leave any extra mustard mixture in the bowl. It will just burn in the oven.
- Bake potatoes for 20 minutes. Remove from the oven and toss. Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through. Remove from the oven, toss with parsley and 1 teaspoon of lemon zest, and serve warm.