Week Night Yum Yum: Oven Roasted Salmon with Garlic and Vegetables
Tuesday, June 21, 2011
This is a super fast meal for the busy week night that comes together in 20 minutes or even less (depending on the thickness of your salmon!). You won't feel guilty eating it either -- healthy summer vegetables are roasted together with salmon and simply seasoned with a little butter, olive oil, and garlic. Best part? It's One Pan Clean Up -- seriously easy.
I used zucchini and red onion for the veggies because that's what I had on hand. Would love this with some cherry tomatoes, red or yellow bell pepper, and summer squash (that's the yellow one that looks kind of like a zucchini with a thin neck) for this dish too. Do a colorful combination of whatever you love!
Oven Roasted Salmon with Garlic and Vegetables
1 side of salmon (or cut to your desired proportion)
2 Tbsp unsalted butter sliced thinly
2-3 cloves of garlic, minced
kosher salt & freshly ground black pepper
2 zucchini, ends trimmed and cut into chunks
1 small red onion, ends trimmed and cut into chunks
Special equipment: aluminum foil and baking sheet for easy clean up
Cover the baking sheet with the aluminum foil. Preheat oven to 350 degrees.
Wash the salmon and pat very dry (both sides) with paper towels. Set skin-side down on the baking sheet. Add the butter slices on top of the salmon, then sprinkle the garlic, and season with salt and pepper to taste.
In a separate bowl, combine the vegetables. Add enough olive oil to lightly coat (but not soak!), and season with salt and pepper. Toss to combine, then spread them out around the salmon on the baking dish.
Bake in oven about 15 minutes or until salmon is cooked through (time will depend on thickness) and vegetables are tender but still al dente. Serve with some rice pilaf if desired.