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30 Minute Meals : One Pan Salmon and Rosemary Potatoes

March 9, 2017

Don't underestimate the power of one-pan cooking - whether it's a pan, a pot or a sheet tray, it's a great way to add extra flavors to your vegetables, involves almost no prep time and requires minimal cleanup! I add fresh seasonal herbs to mix it up - that I pluck right off my herb planters from my balcony. 

Recipe serves 2 people. Prep time 10 minutes, total cook time 20 minutes.

 

INGREDIENTS

 

For the salmon

2 salmon slices

2 cloves of garlic, chopped

Rosemary, chopped

2 chilli padi, chopped

1 tablespoon fish sauce

1 teaspoon black soya sauce

1 teaspoon honey

 

For the potatoes

2 medium potatoes, cubed

1 large carrot, cubed

2 cloves of garlic, chopped

1 large red onion, cubed

Rosemary, chopped

1 tablespoon butter

Salt & pepper to taste

DIRECTIONS

 

1. Preheat oven to 180 degrees before preparing ingredients for cooking.

 

2. Boil potatoes in salted water until half-cooked.

 

3. In a mixing bowl, combine all ingredient with the salmon and allow to marinade for 5 minutes.

 

4. In a sheet pan, combine all ingredients with the half-cooked potatoes and distribute evenly on the pan. Add salt & pepper to taste.

 

4. Place the fish on top of the potatoes.

 

5. Bake in preheated oven for 20 minutes or until fish is cooked.

ALY'S COOKING TIPS

 

1. If rosemary is not available, this recipe works just as well with coriander or basil.

 

2. This marinade can be made in advanced, and fish can be kept in the fridge to marinade for at least one day before cooking. The longer it is allowed to marinade, the stronger the flavors.

 

3. Boil potatoes until half-cooked before putting it in the oven for crunchy potatoes with a soft and creamy centre.

 

4. I like to use seasonal vegetables for this recipe - broccoli, sweet potatoes, pumpkin and cauliflower works just as well. Get creative and work with what you have!

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