I like to try and take a technique away from a recipe whenever I can. I know I’ve written before about learning to roast an orange, lemon, or lime along with your chicken and veggies and then squeezing it over the top for a quick finish. In that same vein of finishing a simple roasted dish with a quick sauce, I bring you Roasted Salmon with Potatoes and Mushrooms from Real Simple. The idea here is that a simple vinaigrette drizzled over right before serving totally finishes this dish. It was lovely. The combination of the grainy mustard and the sweet honey complimented the salmon and the veggies perfectly. Also … one pan and one jar to shake the dressing in. Need I say more?
Roasted Salmon with Potatoes and Mushrooms
Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.
This will be my entry for Two For Tuesdays!