It’s hot here in New York, but I am still turning on the oven…for now. The temperature has not yet escalated to the point where I refuse to be in the kitchen under heat. So, a simple, roasted dinner I made.
As per my last post, I am trying to incorporate more fish into my diet. Salmon is in season in the summertime, and the pink, fatty fish looks so nice next to green and gold asparagus and fingerling potatoes.
I was in the Upper West Side area on a Friday afternoon, and after seeing every other person on the street with a shopping bag from New York City’s famous Zabar’s, I just had to go in and pick up some fish for dinner.
The vegetables were from the Columbia greenmarket. Fingerlings are one of my favorite potato varieties. They really do look like little fingers! I had some leftover kale ribbons, so I spread my roasted vegetables on a small bed of raw kale.
A no-fuss oven to plate dinner.
Mustard Roasted Salmon with Asparagus and Fingerlings
The salmon served 2, the vegetables served 4 (I saved for leftovers the next day)…you can always adjust the amounts if you want
For the vegetables:
1 bunch of asparagus, trimmed at the ends
10 fingerling potatoes, sliced in half the long way and sliced again if you want the smaller
1-2 tablespoon olive oil
salt and pepper, to taste
For the fish:
1 large fillet of salmon (about 1/4 pound)
1/2 tablespoon mustard
1 1/2 tablespoons olive oil
1/2 tablespoon red wine vinegar (or lemon juice)
a pinch of each salt and pepper
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the potatoes on one half of the baking sheet, and the asparagus on the other half of the baking sheet in a single layer (if you can’t make a single layer, use 2 baking sheets). Drizzle the olive oil over the vegetables, tossing to coat. Sprinkle with a dash of salt and pepper (you can always use more later).
Roast the vegetables, checking after 10 minutes. The asparagus will be done before the potatoes. After 10-15 minutes, the asparagus will probably be done. Transfer the asparagus to a serving plate, re-distribute and spread the potatoes out on the baking sheet, and return the potatoes to the oven. They will cook for about 20 to 30 minutes more or until slightly golden and soft.
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Meanwhile, pat the salmon dry. Line your baking sheet (or pie pan!) with a rectangle of parchment paper. Place the salmon onto the parchment, skin side down.
Whisk together the mustard, olive oil, vinegar or lemon juice, and salt and pepper. Spoon it over the salmon (you may not need all of it, save the rest for a vinaigrette…just don’t double dip your spoon). Roast the fish in the oven for about 10-20 minutes, checking oven so as not to overcook the salmon.
Tags: asparagus, dinner, fingerlings, fish, healthy, lunch, mustard, oven, salmon, spring, summer
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