Friday, February 19, 2010

Salmon and Roasted Vegetables

This recipe came from one of my pregnancy cookbooks.  I almost got rid of the book but I had tried a couple of recipes during my pregnancies and there were all delicious.  Plus, the cookbook seems to understand that pregnant women do not have hours to make meals, so most recipes are relatively simple.  Which is vital to new moms too.  I'm still learning how to cook salmon.  I overcooked it tonight and it was dry.  The vegetables were great.
Salmon and Roasted Vegetables
Adapted from Better Food for Pregnancy
Printable Recipe

1 T olive oil
2 tsp minced garlic
2 tsp dried thyme, divided
1 c diced, peeled sweet potatoes
1 c diced zucchini
1 c diced red bell peppers
1 c parsnips or potatoes
2 T lemon juice
1/4 tsp pepper
1 8-12oz salmon

In small bowel, stir together olive oil, garlic and 1 tsp of thyme. Place vegetables in baking dish and sprinkle with oil mixture, toss to coat. Spread out vegetables in single layer and roast in preheated oven of 425 for 15 min.

In a bowl used for oil mixture, combine remaining thyme, lemon juice and pepper. Brush mixture over salmon.

Remove vegetables from oven and stir. Place salmon, skin side down, on top of vegetables. Bake for 10-15 minutes until fish is opaque or flakes easily with fork. Remove skin and serve.

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