Some days, cooking dinner gets in the way. Do you ever feel that way?
I love to cook and honestly, would go into the kitchen to cook anytime. What would I cook? Anything!
This week, we picked strawberries. It is so fun and it is our tradition! We love to go out to the field to pick those juicy gems. Yep, opening day we are at the field bright and early. (Want to read more about this? Yes, we have blogged about it before.) So, this week, what’s on the menu? We are making a strawberry cobbler, strawberry hand tarts, strawberry pie, shortcake and putting strawberries in a salad. For breakfast it is a fruit parfaits and strawberry jam is bubbling. Our kitchens are a sea of red and we are having a ball.
Yet, we need to eat dinner, and sad to say, one cannot live by strawberries, alone. Sometimes, even when I am in the kitchen, it needs to be quick and easy. And if it is healthy, that’s even better.
Feels kind of over whelming, doesn’t it? Life just gets in the way of dinner. Errands, tasks, working late, and sometimes, fun, just make it hard to get dinner on the table. Never fear. This is super easy and tastes wonderful. It is a sheet pan dinner—so everything roasts in one pan. It is a go-to recipe for a great dinner.
Give it a try—and forget the stress. You will still have time to make that luscious dessert.
Roasted Salmon with Broccoli and Tomatoes
½ bunch broccoli, trimmed and cut into stalks
3 tablespoon olive oil, divided
Salt and fresh ground black pepper, to taste
2 cups cherry tomatoes, halved
1 tablespoon capers, drained
3 cloves garlic, minced
2 (5 to 6-ounce) fresh salmon fillets, or frozen, thawed salmon fillets, about 1-inch thick
Preheat oven to 450 degrees. Line a 10 x 15-inch jelly roll pan with aluminum foil. Spray the foil with nonstick cooking spray.
Place the broccoli in a zip-top bag. Add 1 tablespoon olive oil and season with salt and pepper. Seal and shake to coat the broccoli evenly. Arrange the broccoli in a single layer on one end of the pan.
Roast, uncovered, for 10 minutes.
Meanwhile, in the same zip-top bag, combine tomatoes, capers, garlic, 1 tablespoon olive oil, and salt and pepper, to taste. Seal and shake to coat the tomatoes evenly.
Place the salmon fillets, skin side down on the other end of the hot pan, next to the broccoli. Using the remaining 1 tablespoon oil, lightly brush each fillet with oil. Pour the tomato mixture evenly over the salmon.
Roast, uncovered, for 10 to 12 minutes or until the salmon flakes easily with a fork and broccoli is tender–crisp.
Makes 2 servings
Tip: For the salmon, the actual roasting depends upon the thickness of the fillet. If the salmon measures about 1-inch thick, roast a total of about 10 to 12 minutes, as recipe reflects. For a fillet about ½ inch thick, reduce roasting time to 4 to 6 minutes. The broccoli will roast to crisp-tender in about 20 to 22 minutes, so adjust the time in which you add the salmon to the sheet pan, based on the estimated roasting time for the fish.