Say that three times fast! This was indeed a salmon dinner perfect for summer entertaining. Lots of fresh vegetables, simply flavored salmon, and beatifully roasted potatoes and tomatoes.
I guess you could call this my take on the traditional “meat and potatoes” dinner. Salmon, standing in for the meat, delicious oven roasted fries tossed with a fragrant garlic/parsley oil, and well…I guess the vegetables don’t exactly fit, but that’s why it’s my updated version of the classic.
Salmon with Lemon, Capers, Rosemary and White wine (Adapted from this recipe)
1 pound salmon
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp dried rosemarry
2 lemons, sliced
1 lemon, juiced
1/2 cup white wine
4 tsp capers
Brush top of salmon with olive oil and season with salt, pepper, and rosemarry. Place in large baking dish and top the salmon with lemon slices, lemon juice, white wine, and capers.
Cover with foil and bake at 400 degrees for about 20 minutes until cooked through. Spoon extra juices on top when serving…it would be a shame to waste the lemony goodness in the pan!
For the tomatoes, I used this Cooking Light recipe. I think next time, to make this even simpler, you could roast the tomatoes along side the salmon. A one dish supper with less clean up? Sounds perfect to me!
To complete the plate and my updated classic supper, I made a simple and fresh snap pea and asparagus salad. Because when the spring and summer produce comes out, one vegetable on your plate just simply won’t do!
Snap Pea and Asparagus Salad
1 bunch sugar snap peas
1 bunch asparagus, cut into pieces
1 red pepper, chopped
grated lemon rind from 1 lemon
2 tbsp lemon juice
1 tbsp olive oil
1 tsp dijon mustard
1 shallot, minced
handful of fresh basil, chopped
handful of walnuts, toasted
shaved parmesan cheese
Bring a large pot of water to a boil and add salt. Blanch snow peas and asparagus for about 2-3 minutes. Drain and rinse under cold water and pat dry. In a large bowl mix together lemon rind, juice, oil, shallot, mustard and season with salt and pepper. Add the snap peas, asparagus, red pepper, basil and toss to coat. Top with walnuts and parmesan cheese.