Guest: For the Love of Salmon

I am thrilled to introduce you to my almost next door neighbor from Vancouver Island Donna @ RETIREMENT_REFLECTIONS  I just love, love, did I say, Salmon, so Donna you have a winner here, and I for sure will try your recipe soon

Salmon 2

I was delighted to meet Esmé through mutual blogs that we follow. We are practically next door neighbors (she’s in Vancouver and I’m on Vancouver Island). I admire how Esmé generously shares tested, tasted and well-loved recipes from around the world and warmly invites others to send in their contributions. I was honored to be asked to write a post for her.

We had company over for dinner last night and I prepared one of my favorite no-fuss-no muss meals — roasted salmon and veggies. As this is one of my go-to recipes, I thought it would be a perfect one for sharing. I initially discovered this dish via Chatelaine Magazine online. Chatelaine’s recipes are always triple-tested. They are easy to shop for and the instructions are clear and straightforward. As on Esme’s blog, Chatelaine’s recipes are also tested in home kitchens by non-professional cooks.

Here is Chatelaine’s recipe for Salmon and Asparagus Sheet Pan Dinner.

Ingredients:
1 800-g salmon fillet (1.76 lbs)
3/4 tsp salt, divided
2 tbsp lemon juice
1½ tbsp olive oil, divided
1 tsp lemon zest
1½ tbsp chopped capers
½ tsp pepper, divided
1 bunch asparagus, trimmed
2 garlic cloves, peeled and thinly sliced
1 tbsp finely chopped dill
1 lemon, cut into 4 wedges

Method:
PREHEAT oven to 425F and line a rimmed baking sheet with parchment.
LAY salmon skin-side down on prepared sheet.
Sprinkle with 1/4 tsp of the salt.
WHISK lemon juice, 1 1/2 tsp of the oil, lemon zest, capers, 1/4 tsp of the salt and 1/4 tsp of the pepper.
Reserve 1 tbsp lemon mixture. Spoon remaining sauce over salmon.
ARRANGE asparagus and garlic around the salmon and drizzle with remaining oil, salt, and pepper
Bake until salmon flakes easily with a fork, 12 to 15 min.
DRIZZLE reserved lemon mixture over asparagus, then sprinkle with dill.Serve with fresh lemon.

If you know me, you know that I seldom follow a recipe in its entirety.
But I do adhere to this one fairly closely.
The main change that I make is in oven timing. In my oven, at 425F, 800 grams of fresh Atlantic Salmon takes 25+ minutes to cook.
I also add the lemon slices to the salmon prior to baking, so that the salmon is continually basted in juices while cooking.
Finally, being a veggie-lover and an ‘all in one pot’ kinda gal, I prepare a second sheet pan of bite-size portions of vegetables (usually cherry tomatoes, small sweet peppers, broccoli florets, small pieces of cauliflower and mini baby carrots) and drizzle them with olive oil, salt, and pepper.
I tend to avoid potatoes, beets and larger vegetable pieces that take longer to roast. Remember not to overcrowd the vegetables which can cause them to steam and go mushy!
I then bake both sheets (veggies in the top third of the oven, salmon on the bottom third) at the same time for approximately 25 minutes at  425F.

Salmon 1

Here’s what it looks like when everything is ready to go into the oven (oops except for the lemon slices that I added at the very last moment).

Salmon 3
And here is what dinner looked like 30 minutes later when it was ready to be served. (I threw on some fresh dill just before putting the dish on the table.)

Our guests dug in, and all salmon and veggies were quickly devoured. I’ve made this meal for company many times before and always find that it is easy, stress-free and generates many compliments. It is also colorful, flavorful and loaded with nutritional value. Now that’s healthy eating at its finest! What’s your favorite go-to meal? I’d love to read your suggestions.

Salmon 4
About Donna: Donna lived in Beijing, China for fourteen years. Leaving international life behind, she and her husband retired to Vancouver Island, Canada, in June 2015. To document this transition, Donna initiated ‘Retirement Reflections.’ Her favorite part of blogging is the interaction with others. You can connect with Donna in the comment section below, or via the following social media sites.
She would love to hear from you.
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You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook@SundayMeetGreet;
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103 thoughts on “Guest: For the Love of Salmon

  1. Those roasted veggies are the perfect accompaniment to almost anything. We make a veggie stack that begins this way and gets layered with ricotta cheese and a red sauce. It’s a “go to” favorite for a quick company meal in our home.

    Adding capers and dill to the preparation of the salmon is a good alternative to adding them to the classic dipping sauce that traditionally accompanies this dish. Who needs the extra calories! Beautiful presentation.

    Liked by 1 person

    • Hi, Liesbet – I LOVE that too! Other than this dish, I mostly prepare “make-ahead” food for company (so that I can repair any disasters without our guests ever finding out)! But this dish is so easy and foolproof, it cooks itself perfectly ever time.
      PS – I would love to read a Guest Post from you on Esme’s blog. Perhaps your secret vegetarian pizza recipe?!

      Liked by 1 person

  2. Hi Donna,
    Looks like a great recipe. I’ll definitely give it a try. I’ll leave off the capers – not a fan – but doubt that will negatively affect the dish. But one question – also not a huge fan of dill. I know, I’m picky! Is there a strong dill flavour or a barely there one if I make the dish exactly as you’ve given?

    Like

  3. I’m a big fan of salmon and veggies (as long as the veggies aren’t beets 🙂 ) so this is definitely a keeper. I also like to have a variety of uncomplicated, but impressive dishes to serve guests. Even better if they don’t require a lot of kitchen time while I’d rather be entertaining. Yummers!

    Liked by 1 person

  4. Pingback: For the Love of Salmon - Retirement_Reflections

  5. Pingback: Guest Post: Donna, Love of Salmon. – The Militant Negro™

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