Tuesday, October 10, 2017

Roasted Salmon with Asparagus and Cherry Tomatoes

Is anyone else feeling like this month is just flying by? October just started, and now we're almost halfway through!

We mentioned last week our intense love of easy, one-pan, low-effort dinners. This one fits the bill perfectly, and it's even better this time of year when it seems like there is never enough time. Being able to throw some stuff on a pan and leave it alone, then come back 25 minutes to a delicious meal, is so helpful when things get crazy! 

Loosely adapted from Molly Gilbert's Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven - we're not super into pistachios, and salmon was on sale for cheaper than Arctic Char, basically. 

This is how we make cooking decisions, y'all.

Roasted Salmon with Asparagus and Cherry Tomatoes
*serves 4

4 salmon fillets 
1 bunch asparagus, about 1lb
1 cup cherry or grape tomatoes
2 cloves garlic, minced
Olive oil
Kosher Salt 

1. Preheat oven to 400F. Drizzle olive oil onto a sheet pan.

2. Cut asparagus bottoms off and then cut asparagus spears into thirds.

3. Place asparagus and tomatoes onto pan, spreading them into a single layer.

4. Make 4 spaces and place the salmon fillets, skin side down, on the pan.
5. Drizzle lightly with olive oil and then sprinkle kosher salt and pepper evenly over the entire 

6. Bake for 25 minutes, or until asparagus is firm but cooked, on the middle rack.

7. Broil for 1-2 minute to get a bit of char on the salmon.

8. Serve salmon pieces with some asparagus and tomatoes and enjoy!

This is a dish that is both a main and sides in one, although some garlic mashed potatoes wouldn't be terrible with it!

What's your go-to busy night meal?

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