Salmon filets, roasted green beans and tomatoes, and a baked potato.Put salmon filets in a prepared casserole dish and cover them in the juice of one lemon. Sprinkle with dill. Bake at 425 for 25 minutes.
Toss green beans and cherry tomatoes in olive oil, salt, pepper, and basil. Lay them in one layer in a casserole dish. Bake at 425 for 25 minutes. (I stole this one from Rachel Ray.)
I think most of you know how to bake a potato.
Delish, and healthy too! (Don't look too hard at the butter and sour cream.) This is my favorite way to cook salmon, and the veggies work well with it because they can cook at the same time. Throw the taters in the microwave, and you get to sit down and watch the Olympic swimming heats while dinner cooks itself!
4 comments:
Doesn't the salmon leave fishy-stink all over your house until about Tuesday? It always does in mine when I try to bake fish. I prefer to grill for that very reason. Any suggestions to keep the salmon but leave the malodorous side effects behind?
I don't get malodorous side effects. Sorry.....can't help you there.
You have my utmost respect.
Post a Comment