I often find that the hardest part of experimenting in the kitchen is knowing when to stop. Admittedly there are plenty of occasions where adding one or two more ingredients will make an average dish into something special, but there are equally as many (if not more) where those little additions are a step too far.
Tonight’s dinner was very much an exercise in restraint. I was determine let the ingredients do the talking and just use a hint of seasoning to really help them shine.
And shine they did! The potatoes were crispy around the edges but perfectly soft inside, the vegetables tender yet crisp and the Salmon just cooked to perfection.
If only all of my “no effort” weeknight meals tasted as good…and only came with one pan to wash up!
One Pan Baked Salmon
- 2 tbsp Olive Oil
- 450 g Potatoes of your choice
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 pinch Cayenne Pepper
- 1 Red Onion, peeled and cut into wedges
- 1 Red Pepper, cut into chunks
- 1 tsp Dried Oregano
- 2 cloves Garlic, coarsely chopped
- 2 Salmon Fillets, 120-150g each
Preheat oven to 180°C.
Cut the potatoes into generous chunks, around 2cm in size. Place into a deep baking sheet and pour over the oil, then stir to ensure that all potato chunks are coated. Season with the cayenne pepper, salt and pepper. Put into the oven for 20 minutes.
Add in the garlic, onion and red pepper and stir, again to ensure they get a good coating of oil. Sprinkle over the oregano and return to the oven for a further 15 minutes.
Give everything a good stir and check that things are cooking evenly. Place the salmon fillets over the top of the vegetables and return everything to the over. Cook for 10-12 minutes until the salmon is just cooked through.