An easy way to prepare an elegant meal for a Sunday Night. Can be accompanied by Couscous for a little extra food.
Salmon (2 fillets, 6-8 oz each)
1 small onion (diced)
2-3 garlic cloves (minced)
Three carrots (peeled and chopped into bite-size pieces)
2-3 lbs of small potatoes (yukon gold work well)(Chopped into bite-size pieces)
Baby Bok Choy (two heads, washed and bottom trimmed) - another vegetable can be substituted, such as broccoli
1/2 lemon (thinly sliced)
Sprigs of rosemary and thyme
5 tbsp of butter
No nutrition information available
Heat oven to 400 degrees.
Saute onion and garlic with oil in a pan over med-high heat until softened (3 minutes). Add potatoes and carrots and crisp the outside (5-6 minutes).
Place crisped vegetable mix into a casserole pan and pop in the oven while you prepare the salmon (let cook about 10 minutes).
Trim skin off of salmon fillets and brush each side with olive oil. Season with salt and pepper.
Take casserole dish out of the oven and place four 1/2 tbsp pats of butter spread around on top of the vegetables. Place the two salmon fillets in the middle. Fit the two bok choy heads on the ends. Add two 1/2 tbsp pats of butter to each fillet. Place two-three thin slices of lemon on top of each fillet as well. Finally, place the rosemary and thyme around the top of the dish (on the outside and between the salmon fillets). Squeeze a little remaining lemon juice over the vegetables/bok choy. Cover with foil and pop in the over for 10-15 minutes. Check the salmon after 8-10 minutes because it can cook really fast. I like mine cooked almost all the way through, light pink all around.